“L’intérieur du gateau doit rester moelleux.” Says my cook book. Oh yes, say I, the interior of the cake should stay soft! Moelleux is a nice word, isn’t it? A soft word. A melty word. I love melty things! I love when the snow melts in the springtime, ice dripping from branch tips and releasing the buds from their frosty casing. I love ice cream mostly because it melts. It’s such a pleasant anxiety to eat it before it’s a puddle – to savor each spoonful or lick of the cone when it’s just the right creamy softness, before it’s just cream. It’s about time passing! Add hot fudge and you have the frisson of warm and cold, you have the changing of seasons. I like butter melting on toast, cheese melting into warm bread, secret melted cheese or chocolate hidden inside of things, a chocolate-covered cookie melting in tea. I love the melty feeling you get inside when you’re happy, when you feel love for something. I like the scene in Amelie when she melts – she turns into water and melts away into a puddle. Amelie, of course, is french and very sweet, and so is this cake! It is delicious! It’s crispy on the outside, soft in the middle (as it should be), chocolatey, a little crunchy because of the almonds. It’s somewhat similar to the cake I made last week, in that it’s flourless and chocolate, but it’s denser, and last week’s cake had quite a lot of cornstarch in it, and this has much less. The recipe didn’t specify an amount of butter – I think it must be a misprint. This being a french cake, I decided to add a whole stick (1/2 cup)! And I decided to add salted butter, because the recipe doesn’t call for salt, and I like a pinch of salt in my baked goods.
Here’s Nouvelle Vague with I’ll Melt with You.