BROWARD COUNTY, FLORIDA

Gateau Therese: Rich Chocolate Cake Recipe

“Every Frenchwoman I know loves chocolate so much she has a chocolate cake in her repertoire that she’s committed to memory, one she can make on a moment’s notice. This one comes from Therese Pella, who lives across the boulevard from me; when I first tasted the cake, I swooned from the rich, dark chocolate flavor and insisted on the recipe.

Madame Pellas is fanatical about making the cake 2 days in advance and storing it in her kitchen cabinet before serving, which she says improves the chocolate flavor. And the Brie she keeps in there as well doesn’t seem to mind the company…”

Yields: 8 to 10 servings

INGREDIENTS

• 9 ounces (250 g) bittersweet chocolate or semisweet chocolate, chopped
• 8 tablespoons (120 g) butter
• 1/3 cup (65 g) sugar
• 4 eggs, at room temperature, separated
• 2 tablespoons of flour
• 1 pinch of salt

DIRECTIONS

1. Preheat oven to 350° F (180° C). Butter a 9-inch loaf pan and line bottom with parchment paper.

2. In a big bowl set over a pan of simmering water, heat the chocolate and butter together until just melted and smooth.

3. Remove from heat and stir in about half of the sugar, then the egg yolks, and flour.

4. Start whipping the egg whites with that pinch of salt. Continue whipping until you start to see soft, droopy peaks. Gradually whip in the rest of the sugar until the egg whites are smooth and hold their shape when the whisk is lifted.

5. Using a rubber spatula, fold about a third of the egg whites into the chocolate mixture, then fold the rest of the egg whites just until the mixture is smooth and no visible white streaks remain.

6. Scrape the batter into the prepared pan, smooth it on top, and bake for 35 min., or just until the cake feels slightly firm in the center. Do not overbake!

NOTES

I used ground almonds instead of flour, and a 9-inch round springform pan instead of a loaf pan. Enjoy!

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