MAMIE JACQUELINE'S CHOCOLATE CAKE G ÂTEAU AU CHOCOLAT DE MAMIE JACQUELINE One of Joe's friends, Florian, accompanies us on vacation from time to time and his grandmother often sends along a little treat for us all. This cake was an offering once and we tucked into it the minute we arrived at our destination. It was tender and delicious. When we returned, I asked Mamy Jacqueline for her recipe and she scoffed, "Oh, that simple little cake?" When I pressed she rattled off the ingredients by heart. A surefire success whenever I make it, you need only serve it simply sprinkled with confectioners' sugar. 3/4 cup/100g cake flour Sea salt 7 ounces/200g bitter chocolate, such as Lindt 70% 8 tablespoons/125g unsalted butter, softened 1 cup/200g sugar 4 large eggs, separated Confectioners' sugar 1. Butter and flour a 91/2-inch/24-cm round cake pan. Preheat the oven to 375° F/190° C/gas 5. 2. Sift the flour and a generous pinch of salt onto a piece of parchment paper. 3. Melt the chocolate in the top of a double boiler over medium-high heat. Transfer the chocolate to a medium-size bowl and whisk in the butter until the mixture is smooth. Vigorously whisk in all but 1 tablespoon of the sugar, then add the egg yolks and whisk until the mixture is smooth. Using a wooden spoon, stir in the flour mixture 1 tablespoon at a time until combined. 4. In a large bowl whisk the egg whites with a pinch of salt until they are foamy and begin to thicken. Add the remaining tablespoon of sugar and continue whisking until they form soft peaks. Fold the egg whites into the chocolate mixture, then turn it into the prepared baking pan and bake in the center of the oven until the cake springs back, 20 to 25 minutes. 5. Remove the cake from the oven and let it cool to lukewarm in the pan, then turn it out onto a rack to cool thoroughly. To serve, sprinkle it with confectioners' sugar. 6 TO 8 SERVINGS SIX Mornings in Louviers LOUVIERS IS MAGIC in the mornings.
( Susan Herrmann Loomis )
[ On Rue Tatin: Living and ]
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