Chocolate and cream cake

Posted: April 4, 2010 by nietize in Dessert, French

From Ginette Mathiot I know how to cook

Serves 6


Butter for greasing
5 eggs
250g caster sugar
125g chocolate, grated
125g flour
100 ml creme fraiche

Preheat the oven to 150 degrees. Grease a cake tin with butter. Whisk the eggs and sugar until white and foamy. Fold in the chocolate and flour, and finally gently fold in the creme fraiche. Pour into the prepared cake tin and bake for 30 minutes.

Cake making is much more precise compared to my usual toss everything into the casserole pot cooking, and i guess that’s why it’s more enjoyable particularly if it succeeds. It also helps when you have a Kenwood food processor with a grating attachment (for the chocolate) and a whisking attachment for the sugar and eggs. It’s kind of fun to hear and see the mixture swirling at high speeds.

Anyway, don’t trust the recipe (i am glad I didn’t), it should be 180 degrees for 50 minutes, it was still moving around like a chocolate jelly when I took it out at 30 minutes. And I added icing sugar on top as a final touch.


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