This cake is exactly what the name says it is: French simplicity, filled to the brim with chocolate. It is a very flat cake with an intense dark chocolate taste but it has an almost biscuity texture. Of course I mean that as far as cakes go…. I like to serve mine with blueberry compôte but it is delicious with ice cream or Chantilly cream or eaten as is.
4 eggs, separated
150g dark chocolate
100g brown sugar
50g cake flour
100g almond flour
a pinch of salt
Preheat your oven to 180℃ and grease a 23cm loose-bottomed cake tin.
Melt the butter in a saucepan over a low heat.
Break the chocolate into small pieces and add it to the melted butter. Stir until the butter and chocolate are completely blended.
Add the brown sugar to the saucepan and stir until the sugar has melted.
Add the flour to the chocolate mixture and stir well before adding the almond flour and stirring to mix, once more.
Take the saucepan off the heat and put to the side.
Add the egg whites and a pinch of salt to a clean mixing bowl and whisk to stiff peaks with an electric beater.
Now stir the egg yolks into the slightly cooled chocolate batter.
Stir one third of the beaten egg whites into the mixture to slacken the texture. Now fold in the rest of the whites.
Spoon the cake batter into the greased cake tin and bake for 30 minutes.
Take the cake out of the oven when its done and allow it to cool in the cake tin for 10 minutes before removing it from the tin.
Place the cake onto a cooling rack and allow to cool completely.
Dust with cocoa powder and serve.