Last updated on January 12, 2014
I’ve been trying to work with chocolate a little more than I have in the past. So I have three bricks of El Rey, Callebuet and Valrhona in the pantry. When I read the article “Simple Supper, Paris,” by Adriane Moore in Monocle Issue 62 I decided to try the Le gâteau de Zoé. A flourless chocolate cake. And now I have two bricks of chocolate in the pantry.
4 organic eggs
200 g good quality dark chocolate
120 g slightly salted butter
1 small cup of espresso
1 drop orange blossom water
80g caster sugar
Single cream (Crème fleurette)
Butter and line bottom of cake pan
1 Break eggs & separate the yolks with the sugar until uniform.
2 Beat the whites until firm.
3 Melt butter with the chocolate then slowly add the coffee, egg yolks and egg whites in sequence.
4 Pour into the baking pan.
5 Bake at 355 for 15 to 17 minutes.
6 Serve with the single cream, slightly whipped, sugared with a drop of orange blossom water.