Recipe: Dark Chocolate Cake

Name: Dark Chocolate Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 eggs (3 yolks and 3 whites); 6 oz (170 g) caster sugar; 1.75 oz (50 g) melted butter, lukewarm; 1.75 oz (50 g) bitter cocoa powder (Van Houten) mixed with 1.75 oz (50 g) potato starch or cornstarch; 3.5 oz (100 g) chopped walnut kernels; A little chocolate sprinkles for decoration

By chef patrick Asfaux 5/5 (2 reviews)

Prep 10 min

Cook 40 min

Total 50 min

Servings 6 serv.

An adaptation of a simple and delicious recipe dating from the end of the 19th century by Chef Payet, based in Joinville-le-Pont. This is for those who want a no-fuss cake, with bitter cocoa and walnuts inside. No need for a mixer, no cream to whip. Just firm egg whites, chocolate and 40 minutes in the oven.

Ingredients for 6 servings

Adjust for

servings

3 eggs (3 yolks and 3 whites)
6 oz (170 g) caster sugar
1.75 oz (50 g) melted butter, lukewarm
1.75 oz (50 g) bitter cocoa powder (Van Houten) mixed with 1.75 oz (50 g) potato starch or cornstarch
3.5 oz (100 g) chopped walnut kernels
A little chocolate sprinkles for decoration

Step-by-step directions

1 Preheat your oven to 320°F (160°C) (gas mark 5-6).

2 In a large mixing bowl, put your 3 egg yolks and caster sugar, whisk everything together until pale and fluffy.

3 Add the melted butter, then the cocoa and starch mixture.

4 Whip your 3 egg whites until stiff peaks form.

5 Fold in 1 spoonful of egg whites with a whisk, stirring well, then add the remaining whites using a wooden spatula, cutting and lifting gently with care.

6 Add the crushed walnut kernels, folding in the same way.

7 Pour into a round non-stick cake tin and bake for approximately 40 minutes. As usual, check the baking with the tip of a knife, which should come out dry and hot. Wait 30 minutes after removing from the oven before turning out, then let it cool and add your personal decoration with chocolate sprinkles.

A chef's advice

With this rich and dense dark chocolate cake, a red Banyuls dessert wine stands on its own. The natural sugar and melted tannins complement the bitter cocoa without masking it. No need for a sweet white wine that would drown the flavours. Banyuls is the logical choice: the oxidative character supports the density of the chocolate, the alcohol awakens the walnuts.