1,550 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Nanou's chocolate cake

Name: Nanou's chocolate cake
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Yield: 1 cake
Cuisine: French
Ingredients: 200 g dark chocolate; 200 g butter; 200 g icing sugar; 4 eggs; 50 g caster sugar; 100 g ground almonds; 75 g flour; A few flakeds almonds

A moist melting cake, very very chocolaty...

297 K 3.7/5 (56 reviews)

1 hour 45 min. difficulté

Easy

6.20 €

1 cake

8 Ingredients

Last modified on: June 22^th 2013

For 1 cake, you will need:

1 200 g dark chocolate
2 200 g butter
3 200 g icing sugar
4 4 eggs
5 50 g caster sugar
6 100 g ground almonds
7 75 g flour
8 A few flakeds almonds (optional)
Total weight: 1,025 grams

Times for this recipe

Preparation: 50 min.

Cooking: 55 min.

All in all: 1 hour 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Break 200 g dark chocolate into small pieces, and put them in a pan.

Stage 2 - ⌛ 5 min.

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.

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.

... and beat well to incorporate.

Stage 6 - ⌛ 3 min.

Sieve together 200 g icing sugar, 100 g ground almonds and 75 g flour, to mix.

Stage 7 - ⌛ 5 min.

Add these dry ingredients to the butter-chocolate-egg yolks mixture, and mix well.

Stage 8

You will obtain a rather stiff mixture, which is normal.

Stage 9 - ⌛ 5 min.

Preheat oven to 180°C ou 356°F.

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

Stage 10 - ⌛ 1 min.

Take a few tablespoons of egg white, and put them onto mixture.

Stage 11 - ⌛ 3 min.

Incorporate these tablespoons of egg white into the mixt, to lighten it a little.

Stage 12 - ⌛ 1 min.

Pour this "lightened" mixture into remaining egg whites.

Stage 13 - ⌛ 10 min.

And start to fold in gently with a spatula or a maryse.

Stage 14

Incline the bowl to facilitate your work, you should end up with a mixture...

Stage 15

... that's smooth and very chocolaty.

Stage 16 - ⌛ 1 min.

If you like, scatter some flaked almonds in the bottom of cake mould.

Stage 17 - ⌛ 2 min.

Then pour mixture in.

Stage 18 - ⌛ 50 min.

Put in the oven for 40 to 50 minutes. Check cooking after 30 minutes.

Stage 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.

Source: Brigitte.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	450 RDI=40 %	300 RDI=50 %	4,770 RDI=240 %	19,960 RDI: 240 %
Per 100 g	5 RDI=2 %	40 RDI=4 %	30 RDI=5 %	470 RDI=20 %	1,950 RDI: 20 %

Possible allergens in this recipe: milk, egg, Nuts, Gluten

How much will it cost?

For 1 cake : 6.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Turnip and sesame puree (tahina) soup

For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).

February 29^th 2012242 K4.3 35 min.

Chantilly cream

Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.

September 17^th 2013689 K5 20 min.

Raw beetroot mousse with walnuts

A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".

October 13^th 2010389 K4 50 min.

Walnut paste

Very similar to marzipan (almond paste) in method, walnut paste is very tasty.

February 21^th 2011322 K 63.5 15 min.

Poivrade artichoke Salad

"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.

August 26^th 2015113 K5 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.