This music has always felt like red wine and dark chocolate, to me. Which brings us to our French-cake-a-week. I’ve been trying to do all the simple ones, so this week I did the simple Gateau au chocolat. It’s a lovely flourless chocolate cake. But it does have quite a bit of corn starch, which I found surprising. The cake is extremely simple – and like the last few cakes, it has no leavening, but it got tall and puffy anyway. David said it’s crispy on top, then moist, then cakey. It’s like every good kind of brownie mixed in one cake. I don’t have a bundt pan, so I invented one with a quart-sized souffle dish with a little souffle cup, open-side up, buttered into the bottom. I made a strange looking cake! But lovely and tasty. We ate it with vanilla-flavored whipped cream, but it’s a cake that would be perfect for any of your simple cake needs. With berries, with creme anglaise, in a trifle…
Marin Marais and Antoine Forqueray, as played by Jordi Savall, the genius.
1 stick salted butter
1 cup bittersweet chocolate chips
1 cup powdered sugar
1 cup corn starch
3 hole eggs
Melt the butter in a small saucepan. Add the chocolate chips and stir till melted. Remove from heat and Pour into a bowl. Add the sugar, and beat well until smooth. Add the eggs one at a time, beating well each time. Add the corn starch and beat until completely smooth.
Pour into a bundt pan that’s been buttered and floured. (I didn’t have a bundt pan, so I put a small souffle cup in the middle. I buttered the bottom to stick it down, and Malcolm helped me hold it still while I poured the batter in. I think it worked well, though I did end up with a very funny looking cake!)
Preheat the oven 265. Put the cake in the middle of the oven and bake for an hour and a half. It should puff up and pull away from the sides a little, but a skewer stuck in the middle might still have a bit of cake on it, cause it’s dense!