Thanks for letting me go on vacation for a week :). (And thanks for not unsubscribing! :D) Here’s one more photo of what I’m enjoying today here in Paris!
G. Detou, a foodie’s dream shop full of nuts, honey, jam, mustards, baking chips, and a lot of other things I couldn’t read in French. So fun!
I’m also bringing back one of my favorite chocolate recipes, which has a very French-sounding name so I thought it’d be fitting for this post. The cake is easy, the taste is decadent and dark chocolatey, and the ingredients are few. What more could you want in a dessert recipe? Bon appetit!
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Gateau Au Chocolat Fondant de Nathalie Recipe
aka Super Easy Dark Chocolate Cake
This recipe is adapted from Andrea’s at http://www.coconutsandcardamom.com/
Ingredients
- 7 ounces (200 grams) dark chocolate, chopped (I used Trader Joe’s Pound Plus 72% Dark Chocolate
)
- 7 ounces (200 grams) butter, cut into ½-inch cubes
- 1⅓ cup (250 grams) granulated sugar
- 5 large eggs
- 1 Tbsp flour
Instructions
- Preheat the oven to 375ºF. Butter the bottom and sides of an 8-inch round springform pan. Line the base of the pan with parchment.
- Melt chocolate in a large Pyrex bowl for 1 minute on high in the microwave. Stir, then melt for 1 more minute. Carefully remove with oven mitts, and stir in the butter chunks until melted in. Add the sugar to the chocolate-butter mixture and stir until combined. Set aside to cool for a few moments.
- Add the eggs one by one, stirring well after each addition, then add the flour. The batter should be smooth.
- Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackled. The center will jiggle and seem undone.
- Let the cake cool in its pan on a rack for 10 minutes; then carefully remove the cake so the crackled side is facing up (this is when you’ll be glad you used a springform pan). Allow to cool completely (expect the cake to deflate).
- Optional: Dust with powdered sugar, if you like that look. I was happy to just plop a dollop of whipped cream on it and leave it looking nice and homemade.
To serve: Cut into wedges and serve with a dollop of slightly sweetened whipped cream. This cake is also awesome the next day, if you have any left (unlikely). Just microwave your slice for 20 seconds and enjoy with a glass of milk!
4 responses to “Bonjour de Paris!”
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ummm je suis jaloux!!! Vous Vivez mon reve! (in case you haven’t become fluent on your stay this says I am JEALOUS!!! You are living my dream!) And yes I did have to google how to write it…lol Hope to have more posts about your stay!
Thanks, Christi! Not fluent, so I appreciate the translation :). No more posts on the stay, but it was a blast! Ate well, hung out with friends… safe times. Couldn’t ask for much more :)).
Whaaat? You’re in France and I didn’t know? Are you still there? I would so love to get in touch!!!
Hi Florence! I tried emailing you on Saturday, but it didn’t seem to go through. And now I know why: I made a typo with your email address! Haha 🙂 Sorry!! That’s what I get for trying to type on my phone while getting on the Metro =P Anyway I left on Sunday so there wasn’t much time anyway. Thanks for the thought, maybe next time :).