DAY 17 - DAY 17 - DAY 17 - DAY 17
Let them eat cake
A slight deviation, but I could not ignore the old Austrian import. Yes, the historic pedants will point out it was originally 'brioche' not cake, and it probably wasn't even Marie-Antoinette who said it but it reveals the French and their secret love of excess regardless.
Anyhow, the easiest way to befriend a French woman for life is with cake, more specifically chocolate cake, it's about as excessive as it gets for them. It's a better lubricant than wine I promise you. This is my favourite recipe from Pierre Herme's Pastries it's a wonderful book that puts side by side the complicated refined pastry to the original inspiration. I was mad enough to make and source all the exotic ingredients of the Buche de Noel one Christmas (pic 3), and a stunning thing that it was, this simple cake is much nicer and much easier. I've made it in the past with almond meal instead of flour to make it GF friendly and it worked fine, it was just a bit denser and fudgier and it needed a few extra minutes in the oven. Do get some nice quality chocolate of at least 70%, the ingredient list is short so there's nowhere to hide dodgy quality. I'd say it's even nicer the next day.
Suzy’s cake
250g dark chocolate (70% or above. PH recommends Valrhona Guanaja which is ace but probably not available in every supermarket)
250g unsalted butter, room temperature
200g sugar
4 large eggs, room temperature
70g all-purpose flour
Center a rack in the oven and preheat the oven to 180ºC. Butter a 24cm round cake pan that is at least 5cm high, line the bottom with parchment paper, butter the paper, and dust the inside of the pan with flour; tap out the excess and set the pan aside.
Place the chocolate in a heatproof bowl over – not touching – simmering water and heat until the chocolate is melted; or melt the chocolate in a microwave oven. Set the chocolate aside to cool; it should feel only just warm to the touch when you mix it with the rest of the ingredients.
Put the butter and sugar in the bowl of a mixer and beat on medium speed for about 4 minutes, scraping down the sides of the bowl frequently, until the butter is creamy and the sugar well blended into it. Add the eggs one at a time, beating for about 1 minute after each addition. Reduce the mixer speed to low, pour in the cooled chocolate, and mix only until it disappears into the batter. Alternatively, you can fold in the last of the flour with a rubber spatula. You’ll have a thick, smooth, satiny batter that looks like old-fashioned chocolate frosting.
Scrape the batter into the pan, smooth the top, and slide the pan into the oven. Bake for 26 to 29 minutes or until the cake rises slightly and the top has lost its sheen. The top may crack a bit and the cake may not look entirely set in the center; when you test the cake by inserting a slender knife into the center, the knife will come out lightly streaked with batter, which is what you want. Transfer the cake to a rack to cool.
When the cake has cooled, chill it in the refrigerator for an hour or two to make it easy to unmould. Turn the cake out, remove the parchment, and invert the cake onto a serving platter so that it is right side up. Allow the cake to come to room temperature before slicing and serving.
Serves 6-8
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