I had a few days off work last week, and when I am home all day, cakes happen. I get bored with the basics, though, so I am always looking for simple recipes with a few original touches. I found this easy as...cake recipe in April 2007's Guide Cuisine.
To read more about this magazine and its role in my French culinary education, refer to my recent post on Paper Palate.
But for you chocolate-lovers out there, let's get back to the cake.
The basic idea is:
1. Melt 8 ounces (225 grams) of baking chocolate with 4 ounces (120 grams) of butter.
2. Add 2/3 of a cup of sugar and 1/2 tsp. of cinnamon; mix well.
3. Add 3 eggs, one by one, then one and a half cups (200 grams) of flour and 1 teaspoon baking powder.
4. Finally, stir in 2 tbsp. of crème fraîche.
Bake in an appropriate greased cake pan for about 45 minutes at 350° F (180° C). Be careful not to overbake.
The original recipe calls for frosting the cake with a mix of chocolate, honey, butter and rum, but I'm one of those people who gets chocolated out...so I skipped that step. I'm sure some of you will miss it and perhaps create a frosting of your own to make up for it!
What's special about this cake is that the cinnamon spices it up and the crème fraîche mellows it out.
It's a nice change from basic French gâteau au chocolat, which I find a bit dull. But unlike some of my fellow bloggers, I'm not a chocoholic!
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