Chocolate Cake - Chef Recipe by Charles-Etienne Prétet

Chocolate Cake - Chef Recipe by Charles-Etienne Prétet


Ingredients

200 g dark chocolate
200 g unsalted butter, plus an extra 20g to line your baking tray
200 g icing sugar
80 g plain flour
5 eggs

Method

Break your chocolate in small pieces to melt with the 200 g of butter in a bowl over a sauce pan filled up with boiling water (Bain marie). Add the flour and icing sugar and whisk well, add the egg one by one and whisk in-between adding each egg. Put your chocolate ganache in a baking tin (I prefer the round ones but you can make it work with any baking tin). Pre-heat your oven at 190°c and place your cake in to cook for 20-22 min.

Take the cake out of the oven, it will look a bit uncooked in the middle but let it cool down and set over an hour on your bench and it will be perfect.

Served as is with a bit of icing sugar or a scoop of vanilla ice cream or house made vanilla wiped cream on the side.

Recipe provided by The French Pan Tree