Friday, February 8, 2008

Gâteau au chocolat fondant de Nathalie


The most fun read in the blogging world for an amateur cook would definitely be Orangette. I have spent weeks and weeks reading archive material on this blog. When USA Weekend claims "reads like fiction" it is with authority. Love it. She also refers to this cake as 'Kate's Winning-Hearts-and-Minds Cake' and I can see why. It's every bit as easy as Desert Island Butter Cake and just as luscious. Try it.

7 ounces best-quality dark chocolate
7 ounces unsalted European-style butter (the high-butterfat kind, such as Lurpak or Beurre d’Isigny), cut into ½-inch cubes
1 1/3 cup granulated sugar
5 large eggs
1 Tbs unbleached all-purpose flour

Preheat the oven to 375 degrees and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.

Finely chop the chocolate and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth and dark.

Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.

Note: This cake is even better on the second day, so consider making it the day before serving.

No comments: