Tuesday, June 2, 2009


Everybody knows to do chocolate cake, it's that blender recipe, beater or even fouet recipe. Incredible is never pall chocolate cake. Even with a lot of recipes perambulating here and there, put this one on the top of to do list. So soft, the sauce makes dough wet, melting in your mouth. And if that's enough, the crisp of pecans contrast with all the delightful dough. And has a smelling... Mmmm... It's tantalizing!

300g flour
350g sugar
1/4 tsp salt
200g butter
4 tbsp cocoa powder
200ml boiling water
100ml table cream
2 eggs
1 tsp baking soda
1 tsp vanilla extract

50g butter
4 tbsp cocoa powder
40ml milk
1 tsp vanilla extract
1/2 cup powdered sugar
1/2 cup chopped pecans

Preheat the oven to 350˚F. Grease a cake pan. Sift the flour, sugar and salt. Reserve.
Melt the butter in a saucepan. Stir in cocoa. Add water and let to boil for a few seconds. Stir in dry reserved ingredients. Cool for a few minutes.
With a fouet, beat the eggs, whisk in the table cream, vanilla and baking soda. Stir in reserved mixture. Spoon the cake into the pan and bake for about 20 minutes, until a toothpick is inserted and comes out clean.

Heat the butter until is melted. Stir in cocoa. Remove from heat and stir in milk, vanilla and sugar. Add pecans. Allow to lightly cool. When the cake is baked, remove from pan and cover the warm cake with the sauce.

Serve: 12 slices.

Recipe from here.

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