Almost flourless, this chocolate cake recipe melts in the mouth. It's even better with a dollop of whipped cream and a few raspberries.
The original recipe is called “Le gâteau au chocolat fondant de Nathalie” on Page 14, and a photo on Page 15 shows a rather plain, if dense, chocolate cake with a slice taken out.
Deseine’s headnote explains that it’s one of her most popular recipes and has many fans, including more than a few professional pastry chefs. There’s no indication of precisely where or when the recipe originated, but it was introduced to an American audience in August 2004 when blogger and author Molly Wizenberg wrote about it.
Start by melting equal amounts of butter and chocolate together in a bowl. Whisk in some sugar, followed by the eggs, whisking well after each one. Finally, stir in a tablespoon of flour and a bit of salt. As you whisk, the batter will go from silky to gritty to thick and finally, after a few minutes of whisking, will turn glossy and shiny as satin.
After baking for about 25 minutes, the cake will emerge lightly crackled and spotted on top. Allow it to cool until it’s just warm before slicing and serving. It needs no accompaniment, but a dollop ofAdvertisementUse a good-quality dark chocolate for the best results. If you like bittersweet chocolate, use a chocolate that is at least 70 percent cocoa solids. If you prefer a sweeter cake, use a chocolate that’s around 60 percent cocoa.
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