The gateau au chocolat de Suzy takes its name from the woman who created this chocolate cake, called “Suzanne”. The recipe was published in the “Larousse du Chocolat” from Pierre Herme.
This recipe is pretty easy. There is not need to know how to separate and fold eggwhites, really simple! The cake is delicious and quite chocolaty but not so much that children cannot have it.
Difficulty: Easy
Preparation time: 10 min
Cooking: 30 min
Serves 8
Ingredients:
- 250 g of dark cooking chocolate at 60-64 % (or a combination of 70% and 50% or just go for 70%)
- 250 g of salted butter + a little bit to prepare the mould
- 4 eggs
- 220 g of caster sugar
- 70 g of plain flour + a little more for the mould
Note: The ingredients include butter and flour to prepare the mould, which works really well with this cake. If you prefer lining your mould with baking paper (sometimes much safer), you will not need the extra flour. If you are using a silicone mould, there is no need to butter and flour your tin or to line it.
Tip: you must use a good chocolate, in Australia you can find the Nestle Plaistowe in about all supermarkets (they have 50 % and 70%).
Method:
- Preheat the oven on 180°C
- Break the chocolate in pieces and melt with the butter over a bain marie or other method of your choice. You can microwave full power on 1 minute and then per 30 seconds if not sufficient.
- In a bowl, whisk the eggs and sugar together until pale and fluffy. Make sure you give a good whisking, you can even get out your kitchenAid or similar here.Tip: if using a whisk, use a large one, it will be much easier and quicker to get a fluffy pale creamy mix.
- Add the melted chocolate-butter mix. Mix in the flour.
- Butter and flour a 22 cm round tin (or similar size). Alternatively, you can choose to line the tin with baking paper on the base and butter&flour the sides.
- Pour the batter in the tin and bake for about 30 min (this will change slightly depending on the oven and the diameter of your tin). The cake is cooked when a skewer inserted through the center comes out dry (there may be bit of chocolate on it, the cake is cooked as long as it is not liquid) or when there is no more wobble when you place your hand over the center of the cake and gently move the top.
- Cool down on a grid: slide it if you are using a pull apart tin or turn it over twice gently so the bottom part is on the grid. If you are using a silicone mould, leave it to cool in it.
