A French classic.
And as Julia Child used to say, French cuisine has 3 basic ingredients: butter, butter, and butter.
So do not be afraid by the amount of fat there is in this recipe: it’s French!
The recipe comes from n. 138 of Cuisine et Vins de France, which called for unsalted butter, but it suggested to add a pince of fleur de sel.
As I had my hands on a very special salted butter, and specifically the Burro salato da panne riposate 1889 by Fattorie Fiandino, I preferred to use directly salted butter.
And the result taste was subtle and very interesting 🙂
As this butter is available only in Italy and produced in small quantities, I suggest you go for the original version: unsalted butter and a pince of fleur de sel.
200 g chocolate, 60% minimum of cocoa
200 g butter
150 g icing sugar
1 tablespoon flour
1 pince fleur del sel
Butter and flour for the cake tin
It serves form 6 to 8 people
- Pre-heat the oven at 180° C.
- Melt the butter and the chocolate together in the microwave or at bain marie. Let it slightly cool.
- Add the eggs, one by one, to the melted chocolate, incorporating them with a whisk.
- Add flour and icing sugar.
- Butter and flour a cake tin.
- Transfer everything in the tin and bake for 20-25 minutes.
- Take the cake out of the oven, let it cool and transfer it on a serving plate.
- Let it rest in the fridge for the night (or at least 8 hours) before serving.
- You can serve it with custard or vanilla ice-cream.