This Tuesday, Nathalie Helal offers us a completely regressive “Coup de fork”, with an ultra-easy recipe that will immediately make chocolate lovers salivate: the famous mellow one!
Where does chocolate cake come from?
The chocolate cake, with its heart flowing inside, was officially created by the starred chef Michel Bras, in Laguiole, in 1981: the chef often says that he had the idea when seeing a table of small and great gourmands, gathered in a winter sports resort. He therefore transcribed this warm moment into pastry through a biscuit, soft, flowing and totally regressive
The recipe for chocolate cake by Michel Bras
Stéphane Bonnat entrusted me with his family recipe, which has always been made in his tea room. The base is of course very good dark chocolate, 60% cocoa is very good, but you can go up to 75% for lovers of intense chocolate.
Ingredients :
- 200 g of baking chocolate
- 20g butter
- 300 g of sugar (or 200 g if you prefer less sweet)
- 4 whole eggs
- 60 g of flour
Material :
- Paper cases (5 cm high, 6 cm in diameter) or a 20 cm diameter springform pan.
Instructions :
- Chop the chocolate into small pieces and melt over low heat in a heavy-bottomed saucepan.
- Pour the dough into paper cases or a buttered springform pan.
- Smooth the top with a spatula.
- Bake at 180°C (thermostat 6) for 8 minutes.
- Unmold the soft pieces and place them in the refrigerator for 24 hours.
- Take them out an hour before serving to bring them back to room temperature.
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