I’ve got my christmas tree on my mind. I’ve got it on my mind, because it’s currently still in my living room. I need to take it down before it becomes a Valentine’s day tree and then an Easter tree… Yeah, I need to take that tree down.
But mostly I have chocolate on my mind. AND I got a this pretty cake stand for my birthday and it was dying to be super helpful.
AND this cake is chocolaty and dreamy, and if you like scrumptious things, you’ll love this.
Gateau Au Chocolat (chocolate cake)
Recipe from I Know How to Cook by Ginette Mathiot
- Scant 1/3 cup butter
- 4 3/4 ounces chocolate, chopped
- 4 eggs, separated (room temperature, preferably)
- 3/4 cup flour
- Scant 3/4 cup sugar
- 1 t vanilla
- Preheat the oven to 300 degrees F. Grease a cake pan with butter or cooking spray. Line the bottom with parchment paper and then grease that as well. In a pan, melt the chocolate with the butter over very low heat, or melt using a double boiler. Remove from heat and stir in the egg yolks one at a time, followed by flour and sugar.
- In a separate bowl using a hand mixer or in the bowl of a stand mixer, beat egg whites and vanilla until stiff peaks form. Fold into the chocolate mixture. Pour into the prepared cake pan and bake for 50 minutes. When the cake comes out of the oven, allow to cool completely, then frost! (If you frost too soon, the french silk frosting will get melty and weird and it’ll just be sad for such a delicious cake to have complexion problems.)
French Silk Frosting (If making a layer cake, double the recipe)
Recipe from www.cooks.com
- 1 1/3 cup powdered sugar
- 1/3 cup butter, softened
- 1 ounce unsweetened chocolate, melted and cooled
- 1/2 t vanilla
- 1 T milk
- Beat sugar, butter, chocolate and vanilla in a medium bowl, scraping often on low speed. Slowly beat in the milk until smooth.
Freckled Whipped Cream
- 2/3 cup whipped cream
- 1/3 cup powdered sugar
- Left-over frosting bits
- Add heaving whipping cream and powdered sugar to the bowl used to make the french silk frosting.Beat on high until thick, stiff peaks form. Thickly spread over the french silk frosted cake.
- Slice and eat. Preferably with coffee…and maybe on a plate instead of over the sink, like I did.