Stirred together with just five pantry staples, this French Chocolate Cake also goes by the name “Suzy’s Cake” in a nod to the driving inspiration behind the original recipe – Suzy Palatin, a cookbook author and good friend of the renowned pastry chef Pierre Hermé. To quote Hermé himself, this revelatory cake is “extraordinarily good and very simple to make”!
½cupunsalted butter(if using salted butter, simply omit adding salt separately)
pinch of salt
Preheat oven to 180C. Butter a 6 inch cake pan, covering the bottom with parchment paper. Grease the paper and the sides of the pan with butter; set aside.
Add the chocolate and butter to a heatproof mixing bowl and set this over a saucepan of barely simmering water, stirring until the chocolate and butter have melted evenly. Set aside.
Beat the eggs and sugar together until the mixture is thick and creamy (pale yellow in colour). Whisk in the vanilla extract.
Once the melted chocolate has cooled slightly, beat it into the eggs and sugar mixture until evenly combined and smooth.
Gently fold in the flour (and salt) until no visible streaks remain. Don’t over-mix!
Pour the batter into the prepped pan and smoothen the surface with a rubber spatula/ offset spatula. Bake at 180C for 25 – 30 minutes. The surface of the cake might crack whilst baking – this is normal! When checking for doneness, a toothpick plunged in the centre will emerge with a little moist batter attached.
Let the cake pan cool down on a wire rack and come to room temperature before running a sharp knife around the edges of the cake pan and inverting the cake out onto your serving plate. Make sure the cake has completely cooled before serving, preferably with a scoop of vanilla ice cream or crème fraîche.
This recipemakes a 6 inch cake; double the recipe if you are using a 9 inch cake pan.