for a 24cm-wide cake pan or sixteen 6cm-wide cercles
200g dark chocolate, slightly bitter works well (I love Valrhona’s Guanaja here)
240g butter
8 eggs (400g if, unlike me, you’re super accurate)
400g sugar
130g flour
Preheat the oven to 170°C, and generously butter a 24cm-wide cake pan.
In a bowl, melt the chocolate and butter.
In a heatproof bowl, mix the eggs and sugar, and place over medium heat (or as said above, on a water bath). Keep on mixing until not cold anymore. It shouldn’t be hot either. Just at room temperature. This step is done, as we say in French, to casser le froid [break the coldness].
Pour the chocolate over the egg mixture, and homogenise. Sprinkle the flour over and using a rubber spatula, gently incoporate it iuntil just smooth.
Pour the batter into the prepared pan and bake for 30 minutes until just set.
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Nearly Flourless Chocolate Cake – from Rachel Eats
ReplyDelete200g butter
200g very good quality dark chocolate, chopped
250g granulated sugar
5 eggs
1 tablespoon all-purpose flour
Preheat oven to 350 F. Line an 8-inch round cake tin with baking parchment and butter the parchment.
In microwave, melt butter and chocolate. Let cool for a few minutes. Scrape the butter and chocolate into a larger bowl and stir in the sugar.
In separate small bowl, lightly beat one egg and then add it to the other ingredients and stir thoroughly. Again in the separate bowl beat another egg, add it to the mixture and stir in. Repeat until you have added all five eggs. Stir in the flour.
Scrape the mixture into the lined tin. Bake just until the top is dry and cracking, but the centre of the cake still wobbles slightly, about 25 minutes. Keep a close eye after 20 minutes and be careful not to overbake.
Allow the cake to cool completely in the tin, about 2 hours. Gently invert it on to a wire tray and then revert it on to the serving plate. Dust with confectioner’s sugar.