This recipe was inspired by ‘Le gateau au chocolat de ma grand mère‘ by ‘marine is cooking’ and it looked exactly like the one I wanted to make this year for Anders’s birthday. Thick and soft with lots of butter. Once I cooked it, I got worried that it would be too dry so I decided to add a simple chocolate frosting and it came out just perfect. Next time, I might cook it just a little less and see if it comes out even better.
Ingredients for the cake
- Dark cooking chocolate, 150g (I used 70% cocoa and it was perfect)
- Sugar, 250g
- Flour, 100g
- Butter, 200g
- Baking powder, 1tsp
- Cocoa powder, 1 Tbsp (optional)
- Eggs, 6 – separated
- Caster sugar (50g, optional)
Ingredients for the frosting
- Dark cooking chocolate, 100g
- Cream, 1dl
Instructions
- Melt the chocolate carefully (bain-marie or microwave, 20 seconds at a time, and add a little butter)
- Add the butter to the chocolate in cubes
- Whip sugar and egg yolks until fluffy
- Fold the flour into the egg-sugar mix
- Add the cocoa powder, if using
- Add the chocolate-butter mix
- Whip the egg whites until stiff
- Fold the egg whites into the cake batter
- Pour into a greased cake mould
- Bake in a pre-heated oven at 180°C for 1 hour (I would suggest checking after 45 minutes)
- Let the cake cool down completely on a wire-rack
- Bring the cream to a simmer and pour over the chocolate broken in bits
- Stir carefully until the chocolate is completely melted into the cream
- Let the frosting cool for 5 minutes (it should still be liquid)
- Pour the frosting quickly over the cake starting from the centre (keep only one or two Tbsp to add on the sides). Let the frosting run along the sides.
- Add any additional decorations (flours, sprinkles, etc.) but wait until the last minute to add any writing.
- Let the cake dry for about 30-60 minutes before serving.
