Frankly, I find it quite crazy to come to a chocolate factory to bake a chocolate cake. I have to say that Jade Genin makes a terrific one. A simple but quite extraordinary moist cake, which I was lucky enough to taste just before Easter. Just talking about it makes my mouth water!

When I visit Jade Genin, I don't bring her chocolate, because frankly, if you're a chocolate-maker, you avoid it! Instead, I offer her eggs, to show her that I've got something up my sleeve... and the appetite to go with it!

For the «Qu'est-ce que tu food» programme that I present as a journalist on 20 Minutes TV, I challenged her to reveal her secrets to me. Well, here it is: she replaces the butter and flour with coconut oil and almond paste, but above all, she uses only eight egg yolks for twelve egg whites. Beaten into stiff peaks, they make this fluffy cake even lighter!

On my YouTube channel, you'll also find the short, subtitled version of the report on Jade Genin.

And for those who'd like to try out the recipe, here's a more detailed list of ingredients: For 2 cakes for four (to six) people, Jade Genin used: 425g dark chocolate 250g coconut oil 175g almond paste 1 vanilla pod 8 egg yolks 12 egg whites 220g icing cane sugar 35g almond powder 12.5g baking powder 12.5g fleur de sel.