Chocolate? Again? Yes, I know this is the third chocolate post in a week but, you see, it’s really not my fault. In the nature vs nurture debate chocolate and I are bonded on both counts. My Brother almost burnt the house down in his younger years trying to melt MILO into chocolate. My sister is renowned for harbouring half eaten chocolate muffins in her handbag for emergency occasions. While my dads standard payment for taxi duties was always chocolate (of which I still stand 1000′s of bars in debt). Then there is my mother, who occasionally made us chocolate chip cookies. The first bag of chocolate chips would last minutes once in the house, the second bag would be sit burning a hole in the pantry, until the suggestion arose of maybe just having a few. At which, there would be a row of spoons pro-offered to be filled with the dark chips of goodness, seriously what child turns down chocolate. After a third trip to the grocery store the precious bag would be entrusted to me to hide from her until she needed it for cookies (this was a time when my honesty was stronger than my chocolate habit). So really I can’t be held to blame, I am simply a product of my genes and environment.
So here, completely unashamedly, is another chocolate recipe and it is as brilliant as the others in its own right. A friend here in Lyon made it for us one night and it was the best flour-less chocolate cake I have had to date (and I had had one just that afternoon for a patisserie… see its the genes). It was so good I had to stop drooling over her gorgeous industrial-loft apartment and obtain the recipe. Which, it turns out, comes from the back of a French bar of chocolate. Thank god for google translate.
Part of what makes this cake so great is it uses only four ingredients and takes 40 minutes to make. It is moist and moussy and the perfect dessert chocolate cake.
200 g Chocolate
125 g Butter
150 g Castor Sugar