Right now, all my cravings are for chocolate. I want it flowing, melting or soft, for a snack or for dessert…
It doesn’t matter as long as he is there, very present.
While browsing Instagram, I succumbed to a photo of my pastry chef friend Elodie (here). His chocolate cake was too tempting, and I in turn tested this recipe by Alain Ducasse.
I was not disappointed. This cake is extremely moist and rich in flavor.
If I had to put a very small downside, it would be on the cooking. I would have liked it a little less cooked in the center. To do this, I will have to reduce the cooking time given by the chef a little.
This will be a good reason to do it again…
100g oil (sunflower)
60g bitter cocoa
6g baking powder
1 pinch of fleur de sel
100 g liquid cream (35%)
180g whole milk
Preheat the oven to 200°C.
Whisk the eggs and sugar until the mixture whitens.
Add the oil. To mix together.
Sift over the flour, cocoa and baking powder. To mix together.
Add the fleur de sel.
Add the cream. To mix together.
Add the milk. To mix together.
Pour the batter into a cake tin.
Cook for 10 minutes.
Lower the oven temperature to 150°C.
Extend the cooking for about 1 hour (45 minutes should be enough to have a slightly more tender cake).
Let cool on rack.
Taste simply like that, or accompany with a custard, whipped cream or whatever makes you happy…