Buongiorno, Bonjour and Guten Morgen!! Yes, as you may have guessed I’m off to Europe this summer! In my earlier post on travel books, I had mentioned that I’m heading to 2 of the destinations covered by those books – Paris and Venice. I’m doing about half the boot of Italy (northern bit), then celebrating my birthday in Paris and then off to the hills that are alive with the sound of music – Austria :)
So this will be my last post for a while, unless I get a chance to write “from the road”. Do follow me on Twitter for the latest updates. Since I’m heading to the ‘city of lights’, I thought I’ll leave you with a tres francais recipe of Gateau au Chocolat. This recipe is from David Lebovitz’s book “The Sweet Life in Paris”. I hope you enjoy it. Au revoir for a bit as I fulfill one of my travel resolutions for this year – to visit a new country and eat local. Watch out for some delicious posts once I’m back!
This cake serves 8-10 people.
- 250g Dark Chocolate (I used Bourneville Rich Cocoa, which is 44% cocoa. You can go as dark or ‘light’ as you wish!)
- 120g Butter (I used salted butter. If you’re using unsalted butter, add a pinch of salt to the flour)
- 65g Sugar
- 4 Eggs, separated
- 30g Flour
- Preheat the oven to 180C. Grease a 23-cm springform pan with butter and dust with flour.
- Melt the chocolate and butter together in a bain-marie (double boiler). Watch this video for the correct technique.
- Remove from the heat and stir in half the sugar, followed by egg yolks and then the flour.
- Whip the egg whites using a hand blender / electric whisk till they form soft peaks. Add the remaining sugar and whisk some more till the whites are smooth and hold their shape.
- Fold in 1/3rd of the egg whites into the chocolate mixture. Continue with the rest of the whites till they are all blended in the chocolate mixture. No visible white streaks should remain.
- Transfer to the cake pan and bake for 20-30 minutes, till the cake feels slightly firm in the centre. (Please note that this is a rich, dense chocolate-y cake and will not rise much.)
- Cool and cut into wedges. Serve warm (ideally). You can store this cake for up to 2 days in a cool dry place (do not refrigerate, if you can help it.)