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Chaud Cacao! Or the French and perfect Chocolate cake

My dear, poor, non-French people,

What does a girl need to be really French and Perfect?
A pair of Louboutin? A glass of Demoiselle Champagne? The last Vanessa Bruno it-bag?

Non non non les amis! Pas seulement!  

What she needs is also a recipe for an easy, festive and délicieux chocolate cake.   

Un gâteau au chocolat, oui madame!  

The one you can decide to bake from scratch at the last minute to celebrate a sister’s birthday, impress a mother in law, or comfort a friend (and/or yourself).
I’ve been looking for it everywhere, and I’m extremement happy to share my best find with you poor non-French people:

Le fondant au chocolat de Pierre Hermé

IMG_0968 - Version 3

4 eggs
1 cup sugar
8,8 oz butter
8,8 oz dark chocolate (65%)
3/4 cup flour

 

Pierre Hermé is French pâtisserie mega star. 
Tell his name to any French and perfect woman and she will faint quicker than an American teen in front of Justin Bieber…

Vraiment! 

If Parisiennes can queue for hours in front of a store, it’s not to get the best rebate on the next Ipad mini mini: it’s just that Pierre Hermé released his new macaron collection
(yes, there’s a fall, winter, spring, summer collection, just like haute couture).
 
Ispahan pierre hermé macaron french pastry

Ah la la
L’Ispahan
(rasberries and sweet rose cream flavoured with litchi in a sandwich of rose flavoured macarons)
or his incredible figs and foie gras macarons… 

I for one am forever grateful for his great classic recipes in “Larousse des Desserts”, the French pastry cookbook bible…
And for this amazing and sooooo simple flourless chocolate cake.

 
Ok, it’s not diet at all…
Tons of butter, sugar and chocolate, but you just need a small bite to go straight to paradis: a place where everything is as cozy and comforting as the arms of an ideal prince charming…
 

 

The only important thing is to use the best chocolate you can find. 
65% cocoa is obligatoire.

I chose to bake this one with my precious “Piment d’Espelette” chocolate that I snuggled from my last trip to the Basque Country.
The delicate red peppers add a twist of spice that I love.

If you can’t fly to La Confiserie Daranatz and buy this amazing chocolat right now, you can also just add a tablespoon of Piment d’Espelette or even paprika. 

 

  • Melt the chocolate and the butter in Bain Marie  (sloooooowly, bathing a pan in another simmering water pan)
  • Preheat the oven at 350°F

 
  • Mix the eggs and the sugar
  • Add the chocolate and the butter

  • Then the flour
  • Pour in a buttered pan
  • Leave in the oven for 25 minutes, with the door slighly open (use a wooden spoon to put in the door for example)


This gâteau is even better the next day.
You can add apricot jam for example, and of course icing.
But I love it like that, “raw”, with its cracks on the top…

 

chocolate cake half eaten, made from scratch


Now have a bite.
Did I tell you what the name of the cake “fondant” means in French?

Melting.
Now you know what a French and Perfect chocolate cake is…

Bon appétit les amis! 

 

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8 Comments On This Topic
  1. lucy_k posted
    December 6, 2012 at 10:19 pm

    5 Stars! Perfect cake. Merci beaucoup for sharing the recipe.

    • Cécile Delarue posted
      December 8, 2012 at 5:17 pm

      Merci Lucy_k! I love it because it’s so easy and tasty! Remember it’s always better the next day… If you can wait!

  2. dlew posted
    December 15, 2012 at 6:22 am

    what size pan?

    merci!

    • Cécile Delarue posted
      December 17, 2012 at 4:37 am

      Bonjour! A regular 9 inches pan I would say. Bon appétit!

  3. Dayle Burns posted
    April 16, 2013 at 11:09 pm

    What does ‘8,8 oz mean ? How much is that? I don’t understand. Should it be ‘8.8oz’? In other words, is it a coma or a period?

    • Cecile Delarue posted
      April 16, 2013 at 11:33 pm

      I guess it’s a coma. Sorry, I’m not familiar with ounces, I’m trying to translate grams into ounces… So it’s 8.8 ounces, or 250 grams…

  4. Dayle Burns posted
    April 16, 2013 at 11:32 pm

    Is the flour plain or self rising?

    • Cecile Delarue posted
      April 17, 2013 at 2:48 am

      plain!


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