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+ servings
Galette choco & orange confite

Chocolate King's Cake ("Nectar chocolat orange" by Christophe Felder)

An all-chocolate version of the traditional King's Cake. It is good, it is gourmet, and I'm sure you will want to try it!
Course: Dessert
Cuisine: French
Keyword: Epiphany, Gourmet recipe, King's Cake
Portions 6 people
Prep Time: 45 minutes
Temps de repos: 1 hour
Cooking time: 40 minutes
Print Recipe


  • 400 g cocoa puffy pastry (ou plain)

Pour la frangipane

  • 70 g almond powder
  • 120 g milk
  • 65 g whipped cream 35%
  • 15 g butter soft
  • 65 g sugar
  • 8 g cornstarch
  • 8 g unsweetened cocoa powder
  • 30 g candied orange peel small dices
  • 4 g rum

Pour la dorure

  • 1 egg yolk


  • On a floured working surface, roll out your puff pastry to a height of about 2 mm, and shape 2 rectangles of the same size (or another shape of your choice). Set aside in the refrigerator until the moment of preparing the galette.

For the frangipane

  • Pour the milk into a saucepan, heat it.
  • In a bowl, mix the sugar, the cornstarch and the cocoa previously sifted. Add the cold cream and mix well to get a paste.
  • When the milk is heated, pour it over the previous mixture. Mix and return it to the saucepan. Cook over medium heat, non-stop stirring, until the mixture thickens and takes on a custard like consistency.
  • Add the butter. Melt down the chocolate in a microwave oven (or bain-marie) and also add it to the mix.
  • Finish the frangipane by adding the rum, the almond powder and the candied orange dices. Let it cool down.


  • Take out the dough from the refrigerator. Roll out again any pasta that has somehow shrunk.
  • Place the first dough on a baking sheet covered with parchment paper. Spread the filling evenly over the dough surface, leaving a free border of about 2 cm.
  • Put the bean in the filling, at the edge limit (to take less risk of cutting it).
  • Moisten the dough edges with a small amount of water, then, place the second dough on top. Seal well both doughs by pressing the edge with your fingers.
  • Take the cake to the refrigerator during 30 minutes.
  • Preheat the oven to 180°C (350°F).
  • Take the cake out. Turn it over to make it more attractive (optional). Brush the cake surface with the egg yolk. Make a small hole in the center to allow the moisture to escape during cooking. With a sharp knife, make the decoration of your choice on the top of the cake (you need to cut but be careful to avoid cutting through the dough).
  • Cook it for about 40 minutes.