The Gateau de Mamiche is a rich, textured chocolate cake. Mamiche is my grandmother. This cake was one of her signature dishes, one that us, granchildren, really liked.
This cake needs to be cooled completely or almost before it is unmoulded or it will break. It is very important to have the sugar well melted with the chocolate and butter before proceeding further into the recipe. The oven temperature must be reasonably low to allow the cake to cook slowly and reduce the butter to accumulate too much on top of the cake. I have tried a few methods of mixing the ingredients, it seems that the best one is the most simple one: all in one pot type of approach.
Serve this cake as a mid-afternoon snack, a party treat or an element of dessert.
Serves 8+
Ingredients:
- 250 g of 70% dark cooking chocolate
- 250 g of butter
- 250g of caster sugar
- 250 g of flour
- 2 eggs, yolks and whites separated
Method:
- Butter and flour a log tin. Heat up the oven on 160°C.
- In a saucepan, place the butter and chocolate and allow to melt on low heat, mixing to ensure it does not burn. Add the sugar and mix until fully dissolved.
- Add the egg yolks. Mix
- It is now time to add the flour, mixing from the middle forming little circles extending.
- Beat the eggwhites to snow and fold in gently.
- Pour the batter in the tin. Place in the oven and cook for 40 minutes or until a skewer inserted in the middle comes out without chocolate.
- Allow to cool the gateau de Mamiche in the tin before turning on the serving dish.
