For the cake
- 150 g butter
- 150 g baking chocolate
- 270 g dark cane sugar
- 6 eggs
- 150 g flour (or 130 g freshly ground flour)
- Alternative: 75 g patisserie flour & 75 g potato or corn flour
- 2 – 3 tsp baking powder
For the glaze
- 100 g baking chocolate
- 100 g butter
- Almond shavings to decorate
- Melt the butter and chocolate in a bain-marie and leave to cool.
- Butter and flour the cake tins. Preheat the oven to 180°C.
- Separate the eggs and in a second bowl mix the egg yolks with the dark cane sugar until frothy.
- Mix the butter and chocolate mixture with the sugar and egg mixture.
- Finely sieve the flour (freshly ground if necessary) with 2 pinches of baking powder and add by the spoonful to the batter mixture. Stir carefully by hand.
- Beat the egg whites until lightly whipped and carefully fold into the batter.
- Bake in the greased tins at 180°C for 35 minutes. Leave to cool.
- Crush the butter and baking chocolate into a bowl and melt in a bain-marie until you have a smooth ganache.
- Spread generously over the cake and dot with almond shavings.
Recipe: Granny Cécile (Danielle Grosbusch)
It is very important that the melted butter-chocolate has cooled sufficiently before being added and that the flour is stirred in by hand, otherwise the mixture risks becoming tough and the beaten egg whites will be difficult to fold in.