Today I’m sharing a recipe for a very special bittersweet chocolate cake that was given to me by Alice, the daughter of family friends, while we were visiting them in France. I’m sharing this recipe in French, just the way it was given to me..mostly because the cake will turn out very close to the way we enjoyed it after dinner with our friends at their home in Saint Malo, but also because it’s a French cake and belongs in French. Trust me … both using a kitchen scale to weigh out the ingredients and following the exact directions on both baking temperature and time in the oven will give you the best results when making this rich, slightly melted in the center, and intensely chocolate French style cake.
We went to France with a group of friends several years ago and the first stop on our trip was a visit to see friends in Saint Malo and enjoy a wonderful meal in their home. Several years later I still think about the evening, the friendships, conversations and the wonderful meal we shared. Our friends in Saint Malo were winemakers from Chablis as well as accomplished home cooks. They served oysters, lobsters, and salt marsh lamb, a specialty from Normandy where they lived. We enjoyed this meal with our friends in the French style, with plenty of conversation and good wine late into the night. Lucky us, our French friends shared wines from their cellar in honor of our group coming all the way from California for a long distance visit, as we know that are too few and far in between.
One of the culinary standouts from that evening was the gâteau au chocolat amer that Alice had made earlier in the day. We were all in heaven over this chocolate cake and when I asked for the recipe, Alice very generously wrote it out on a small slip of paper which I kept and have used over the years for our special family dinners. I’ve never translated this recipe from the original-it’s so simple and has so few ingredients I never felt the need to change one thing about it.
A few tips are to make sure the eggs are at room temperature and the beaten egg whites should be firm but not too stiff. The cake’s center will jiggle and not look done when it’s time to remove it from the oven. After cooling the cake on a rack plus a few hours in the fridge it will be firm enough to slice and serve.
For my French speaking friends-please excuse any mistakes with grammar or spelling in the recipe and for my English speaking friends -please use an english translator to read the recipe, thanks!
- 200 g de chocolat amer
- 250 g de beurre
- 200 g de sucre
- 5 oeufs
- 75 g de farine
- 1 bonne pincée de sel
- Préchauffer le four à 210 C (400F).
- Beurrer un moule à cake de 25cm x 10cm.
- Séparer les jaunes des blancs.
- Faire fondre le chocolat avec le beurre au bain-marie.
- Mélanger les jaunes et le sucre dans un bol de taille moyenne. Et ensuite ajouter la farine et le sel.
- Monter les blancs d'oeufs en neige (batteur électrique).
- Verser le chocolat-beurre fondu sur le mélange jaunes-sucre-farine en remuant jusqu'a ce que ce soit bien lisse.
- Ajouter les blanc d'oeufs en neige.
- Verser le tout dans le moule.
- Faire cuire 20 minutes au four.
- Laisser refroidir dans le moule puis l'envelopper dans un film et du papier d'aluminium.
- Réfrigérer jusqu'a ce que le gâteau ait durci (environ 2 heures).
- Découper des parts et server avec la crème fouettée.