OK, I’ll tell you right away: this will not be the prettiest cake you ever make. It is, however, quick, easy, practically un-mess-up-able and my kids’ favourite cake.
Yesterday there was a pot-luck dinner at their rugby club. Hubby provided shrimp to be grilled at the club house, we brought a bag-in-box of Muscadet, and the boys teamed up to make the chocolate cake. (The cake tray was empty before the grill was hot!)
I supervised, but from afar. They’re getting good at this.
What you need:
4 eggs (separated)
120g choclate (we use 56% cocoa)
50g hazelnuts (ground)
1 pinch of salt
What to do:
- With an electric beater, mix the butter, sugar and egg yolks until they are frothy and light in colour.
- Add the flour and ground hazelnuts and mix.
- Melt the chocolate, add and mix.
- With the pinch of salt, whisk the egg whites until they are firm.
- Fold in to the chocolate batter.
- Pour into a small-ish paper-lined baking dish (we use one about 20cm x 25cm)
- Bake at 180 degrees C for about 25 minutes.
- You can sprinkle a little icing sugar on top to make it look prettier…
- My friend Aurélie sometimes uses coconut instead of hazelnuts.
- You can also cut the cake into fingers, slice them open and spread a little raspberry jam (without pips) before sandwiching them closed again.
- For an “adult” version, sink alcohol-marinated cherries into the batter at regular intervals which will allow you to cut bite-sized squares with one cherry each. Serve on individual spoons with a dollop of whipped cream and a few chocolate shavings… an hommage to the Black Forest Gâteau, with a twist.
Notes for baking with the kids:
My older kid gets to use the electric beater. Not the younger one.
The younger one gets to weigh everything. It makes him feel like Superman.
I stand next to the microwave oven and tell them when to stir the chocolate to avoid scorching it.
Only I go near the oven.