Délice au chocolat (Chocolate Delight)

Jane’s second chocolate delight was aptly named the Chocolate Delight. After a slice of chocolate jam cake, it was the perfect dessert, and left the happy cake clubbers almost unable to move away from the table. Her report follows.

Délice au chocolat

250 g dark chocolate
175 g butter
150 g icing sugar
1 teaspoon vanilla essence
4 eggs
125 g crème fraîche
2 tablespoons white flour
pinch of salt
icing sugar to decorate

Preheat oven to 150°C. Grease a 23cm round tin. (I use a 20cm cos that’s all I have).
Melt the butter and chocolate over a low heat and stir to combine well.
Separate the eggs and beat the yolks with the icing sugar and vanilla essence until the mixture whitens and becomes creamy.
Pour the melted chocolate over the egg mixture and beat until well combined. Add the crème fraîche then fold in the sifted flour.
Beat the egg whites with a pinch of salt until firm and fold delicately into the cake mixture. Pour into the prepared tin.
Bake for approximately 35 min or until a skewer comes out clean.
Cool the cake in the tin before transferring to a serving plate and refrigerate for at least 4 hours as the cake is very fragile when hot.
Dust with icing sugar to serve.

This recipe comes from Christelle Le Ru’s ‘Simply Irresistible French Desserts.’

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Published in: on September 30, 2010 at 22:18  Leave a Comment  

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