Nanou's chocolate cake


Nanou's chocolate cake
A moist melting cake, very very chocolaty...
252K 56 3.7
Grade this recipe:

Last modified on: June 22th 2013

Keywords for this recipe:CakePastryChocolateAlmondsButter
For 1 cake, you will need:

Change these quantities to make: 1 cake 2 cakes 3 cakes
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
50 min.55 min.1 hour 45 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Nanou's chocolate cake : Photo of step #1
Break 200 g dark chocolate into small pieces, and put them in a pan.

Stage 2 - 5 min.
Nanou's chocolate cake : Photo of step #2
Add 200 g butter cut in pieces, cover and put on very gentle heat, or in a bain-marie, to dissolve.

Stage 3 - 2 min.
Nanou's chocolate cake : Photo of step #3
When butter and chocolate are melted, mix with a whisk to obtain an homogeneous mixture.

Stage 4 - 10 min.
Separate whites from yolks of 4 eggs (see how to on this video).

Then add yolks to butter-chocolate mixture...

Stage 5 - 2 min.
Nanou's chocolate cake : Photo of step #5
... and beat well to incorporate.

Stage 6 - 3 min.
Nanou's chocolate cake : Photo of step #6
Sieve together 200 g icing sugar, 100 g ground almonds and 75 g flour, to mix.

Stage 7 - 5 min.
Nanou's chocolate cake : Photo of step #7
Add these dry ingredients to the butter-chocolate-egg yolks mixture, and mix well.

Stage 8
Nanou's chocolate cake : Photo of step #8
You will obtain a rather stiff mixture, which is normal.

Stage 9 - 5 min.
Nanou's chocolate cake : Photo of step #9
Preheat oven to 180°C ou 356°F.

Beat white eggs, and when stiff fold in 50 g caster sugar.

Stage 10 - 1 min.
Nanou's chocolate cake : Photo of step #10
Take a few tablespoons of egg white, and put them onto mixture.

Stage 11 - 3 min.
Nanou's chocolate cake : Photo of step #11
Incorporate these tablespoons of egg white into the mixt, to lighten it a little.

Stage 12 - 1 min.
Nanou's chocolate cake : Photo of step #12
Pour this "lightened" mixture into remaining egg whites.

Stage 13 - 10 min.
Nanou's chocolate cake : Photo of step #13
And start to fold in gently with a spatula or a maryse.

Stage 14
Nanou's chocolate cake : Photo of step #14
Incline the bowl to facilitate your work, you should end up with a mixture...

Stage 15
Nanou's chocolate cake : Photo of step #15
... that's smooth and very chocolaty.

Stage 16 - 1 min.
Nanou's chocolate cake : Photo of step #16
If you like, scatter some flaked almonds in the bottom of cake mould.

Stage 17 - 2 min.
Nanou's chocolate cake : Photo of step #17
Then pour mixture in.

Stage 18 - 50 min.
Nanou's chocolate cake : Photo of step #18
Put in the oven for 40 to 50 minutes. Check cooking after 30 minutes.

Stage 19
Nanou's chocolate cake : Photo of step #19
Leave to cool on a wire rack.
Remarks
This cake should be very moist, so it's important not to overcook it. Watch carefully towards end of cooking time.
Keeping
Several days in the fridge, covered by a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,767 Kcal or 19,958 Kj56 gr450 gr305 gr
238 %22 %42 %46 %
Per 100 g
Energetic valueProteins CarbohydratesFats
465 Kcal or 1,947 Kj5 gr44 gr30 gr
23 %2 %4 %5 %
Per cake
Energetic valueProteins CarbohydratesFats
4,767 Kcal or 19,958 Kj56 gr450 gr305 gr
238 %22 %42 %46 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 cake : 6.16 €

Change currency:

Note : These prices are only approximate.
Source
Brigitte.
This recipe uses (among others)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
279K5 1 hour 13 min. May 8th 2020
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
259K 15 2 hours 26 min. November 16th 2013
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
360K3.5 12 min. March 21th 2017
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
396K4.2 2 hours 14 min. June 21th 2017
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
403K 25 33 min. July 1st 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page