Going to buy my matcha green tea from Mariage Frères at "Le Printemps" department store (2° floor of "Printemps de la Maison"), last weekend, I discovered a brand "A la Reine Astrid" that I had never seen before. In front of all these wonderful chocolates, I literally melted, pun intended! There was a profusion of items, each more chocolate-y than the next: gourmet chocolate bites, chocolate in the form of caviar to prepare hot cocoa, chocolate cake icing, hot chocolate frothers… and much more. I was won over! I fell for the bag of minigrammes and miniature whisk and I spotted things with which I could do all my Christmas presents.

It made me want to give you my legendary chocolate cake recipe, Winner of the best chocolate cake award at my business school, the best kept secret, that I wanted to keep to myself, is revealed to you today. Prepare to melt with pleasure… I took the opportunity to use the small casserole dishes offered by the girls during the cocktail International, aren't they the cutest??

parfait gateau au chocolat Fondre de plaisir THE gâteau au chocolat

THE chocolate cake

Prep: 10mins
Cooking: 15mins

- 200g chocolate
- 125g salted butter
- 3 eggs
- 125g sugar
- 100g plain flour
- 60g almond powder

Break the chocolate into pieces, put it in a bowl with the butter. Place the bowl over a pan of simmering water and leave until the chocolate and butter melts (1mn30) or melt it in the microwave.

Whisk eggs and sugar until the mixture whitens. Stir in flour and whisk again. Pour in the melted butter, chocolate and ground almonds.

Spread a small layer of butter on 8 small molds or 1 classic cake pan or 1 round baking pan. Fill the pans almost to the brim.

Bake at 180 degrees for 10 minutes for small molds and 15-20min for a large mold (the shorter the cooking time, the more the heart will melt).

Remove the cake(s) from the oven when the edges appear cooked but the heart still looks a little raw (check with the tip of a knife). Cool 20 minutes in order not to break the cake when you unmold it.

Serve with custard or vanilla ice cream.

Store in cool temperatures.

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