This recipe is ultra easy it only needs 4 ingredients (you can add goodies to it if you want, see below).
It comes from my grand-mother Mamoune. She was such a good cook because she loved food but also because she had the best ingredients at hand: she was a farmer in Normandy (North of France). She had fresh cow milk (of course it means fresh home-made butter, cream, buttermilk), fresh eggs, fresh fruits, veggies and herb every day.
The chocolate cake was made with her very special big eggs and their amazing orange coloured yolk. “Because my chooks eat delicious grains and the little worms and insects in my yard” she would say.
The funny things about this recipe are :
– kids love baking it, there is no scale involved, just spoons, whatever the actual size of the spoon and the way you fill it… it is always gorgeous
– according to the baking time you chose, you can make a spoon cake (so moist and runny you eat it with a spoon) or a light fluffy cake if you wait a bit longer.
– you can add whipped cream and berries to celebrate the French national day: “Bastille Day” or leave it in the nude. To tell you the truth…. it is much better simple and bare…
A very graphic BEFORE / AFTER :)
Let’s do it!
- 1 bar of chocolate (whatever the weight)
- 6 eggs
- 10 table spoon of sugar
- 3 table spoon of flour
- pinch of salt for the egg whites
- a teaspoon of instant coffee to strengthen the chocolate
- use baking paper or butter for moulds
- cream to whip
- blueberries and raspberries for the French colours
- Heat your oven at 180°C (356°F).
- Melt chocolate with your favourite method (in microwave, or bain-marie : in a bowl positioned on a lightly simmering pan with 5 cm (2in) of water.
- Leave chocolate to cool a little.
- Separate eggs.
- Add sugar in the yolks and beat until creamy.
- Add flour, whisk.
- Add slightly cooled chocolate. Whisk.
- Beat egg white until it forms soft peaks.
- Gently fold the whites in the chocolate-eggs mix. Take your time, don't be too rough to keep air in the dough.
- Butter mould or place baking paper in it.
- Pour the dough in the mould.
- Put in the oven and keep a close eye on it. At 180°C (356°F) it should take 15mins to be perfect. Depending on you taste, if you are like me and want it to have a light top crust and be runny inside, look for the crust forming, when you can tap on it and it is a bit hard, take the cake out and let is rest for 10mins before eating. If you prefer a lighter texture, wait for the cake to raise. When it has risen, even a bit, it is not a spoon cake any more...
- If you decide to do to Bastille Day version (with the French blue-white-red colours) put your mixer's bowl in the freezer with the whisk attachment. Put the cream in the fridge.
- When the cake has cooled down whip the cold cream on the very cold bowl. Put the cream in a piping bag or syringe, and create little clouds of cream on top of the cake and place a berry on each. NOTE THAT: the cake is actually much better as is :)