January 22, 2012

3/52 Gâteau au Chocolat Fondant

Chocolate... Oh chocolate... Who doesn't love chocolate?
(I don't know anyone who doesn't but if I did, I wouldn't be very understanding towards them.)

Some days, chocolate cake can be even better than 'just' chocolate though. When having coffee with family and/or friends, for example. Or when celebrating someone or something. Like, a wedding.
At least that's when Molly Wizenberg, the creator of Orangette and writer of A homemade Life, made the chocolate cake that I'm about to introduce you to. And please be so kind and introduce yourself to Orangette if you haven't already. You won't be sorry, I promise!

In 'A Homemade Life', Molly saves this recipe for the last chapter of the book. The cake is actually called The winning hearts and minds cake or, our wedding cake. Just now, when looking up the recipe on her blog, I learned that Molly adapted and renamed it from Gâteau au Chocolat Fondant de Nathalie from the book Je veux du chocolat. Since I don't know Nathalie, I decided to just call it Gâteau au Chocolat Fondant.

Gâteau au Chocolat Fondant
Adapted from Molly Weizenberg/Orangette (who adapted it from Je veux du chocolat)

200 g (7 ounces) dark chocolate (of excellent quality; I used 100 g mild and 100 g intensive 70% Lindt chocolate)
200 g (7 ounces) butter
250 g (1 1/3 cup) sugar
5 large eggs
1 tablespoon flour
  • Preheat the oven to 190°C (375°F).
  • Grease a round pan (∅ 20 cm/9 in) with butter. Line the bottom with baking parchment and grease the paper as well.
  • Melt chopped chocolate and butter in a bowl over simmering water. Stir frequently to combine.
  • When smooth, stir in the sugar. Set aside to cool off a bit.
  • Stir in one egg at a time, mixing well after each.
  • Add the flour and stir well.
  • Pour batter into prepared pan and bake for 25 minutes.
  • Let cool in pan for about 15 minutes, then remove from pan.
My modifications: Since I only own round pans that are bigger than 20 cm, I used a square one in that size.

Molly advises to check the cake after 20 minutes of baking when it should still be 'jiggly'. Check again every 2 minutes until it is only slightly jiggly, if at all. I took mine out after 24 minutes of baking, when I thought it had the correct 'jigglyness'...
According to Molly, this cake is even better when eaten the next day. Let's see about that!
Update: It really is so much better the next day!﹜
Update 2: And it is even better when eaten 2 days after baking it!﹜
It is also supposed to freeze well but needs 24 hours of defrosting at room temperature.
Are you a chocolate lover? 
Please share your favorite chocolates, chocolate recipes, or chocolate-related anecdotes, I would love to hear them!

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