I was updating my recipe index while regularly picking in the box of exquisite chocolates from Adrien et Chocolat that a friendly soul just brought me, when I was struck by a deranging reality…
There’s NO chocolate on my kitchen diaries!
Luckily enough, today is the perfect day to offer you my redemption: one of my dearest friends and accessorily a merciless chocolate addict (you know who you are) is having her birthday today. Plus, the recipe of the last minute chocolate cake I improvised a couple of days ago is still fresh in my mind: A fragile little thing that will melt in your mouth and bring you close to chocolate climax (at least it worked for me).
So here’s to the birthday girl (and to the friendly soul who introduced me to the chocolates of Adrien)!
Last minute chocolate cake
Gateau au chocolat de derniere minute
serves 4 to 8 pers.
prep: 15 min. cook: 15 min
200g good quality dark chocolate (I used Valrhona grand cru Caraibes),
~ 75g butter*,
3 large eggs (that’s all I had at hand),
4 Tsp sugar (I add vanilla pods and lavender to mine),
4 Tsp powdered almonds,
a pinch of salt,
Preheat the oven at 180 degC.
Melt the chocolate and butter together, “au bain marie”**.
Beat the eggs and sugar until very fluffy.
Delicately incorporate the almonds to the egg mixture and then the melted chocolate and butter.
Pour into a greased tart mould (mine has a 22cm diameter but a smaller one would do even better) and bake for 15 min***.
* I was in a rush and didn’t had time to reach for the scale but it should be pretty close.
** To melt the chocolate “au bain marie”, put the bowl in a hot water bath (in a slightly larger pan, on low heat for example). This will allow the chocolate to melt slowly but surely.
*** Beware! the secret of the melting effect lies in the cooking time. One minute too much and it’s gone… The inside has to stay moist. Check it out with the tip of a knife.
Bienvenue & Bon appetit in my kitchen!
Myriam, la gourmande.
Coming up at Foodmoodz…
- almond appetizers apple asparagus autumn bites Breakfast brunch cakes cheese chicken chocolate Christmas food citrus comfort food feast fish gluten free greens hazelnut lemon lunchfare meat moroccan food onion pasta pear poultry sauces savoury tart soup spices spring starter strawberry summer sweets tajine tart tea time Travel vanilla veal vegetarian winter