Chocolate Cake –  AKA L’indémoulable de Jean-Francois:

– 200 or 250 grams of good quality dark chocolate (min 70%)

– 100 grams butter

– around 80 milliliters of milk, or rice- or almond- or oat- milk

– 150 grams sugar

– 4 eggs

– optional: one handful of almonds

– vanilla, salt (if the butter isn’t salted already)

  • Heat the milk and melt the butter, then turn off the heat and add the chocolate, it should be hot enough for the chocolate to melt*. Stir until the mix is homogeneous, and not too firm in order to mix with the whites – you can add some milk
  • Whisk the egg yolks and the sugar until the mix whitens and becomes a mousse
  • Mix the two preparations together (chocolate sauce and yolks)
  • Add a pinch of salt and a few drops of vanilla
  • Optional: add a few chopped almonds
  • Whisk the egg whites until stiff
  • Gently fold in the whites in the chocolate preparation as you would do for a chocolate mousse
  • Pour the mix in a tin (don’t forget to butter it before)
  • Put in the oven at 190° Celsius for 20 minutes

This cake goes well with crème Chantilly (or vanilla Ice Cream) and fresh mint

* You can also do a bain-marie. It’s important that the chocolate doesn’t heat too much, otherwise the oil will start separating