I realized over the weekend that my first blogiversary came and went with no fanfare, public or private. Indeed, it has been over a year since I started detailing my eating habits online, posing my food for pictures, and attempting to cook my way through an entire cookbook library. It has been a wonderful experience thus far, and it is sad to me that only a year into the project my posting frequency has fallen off so dramatically. I can keep explaining to everyone that grad school is frickin’ HARD, but that’s boring and obvious. With the holidays coming up, cooking and eating will no doubt become a priority again, and you will see it all here! Until then — we must celebrate with chocolate.
This amazing recipe comes from a cookbook I picked up in Les Galleries Lafayette in Paris. Whether my French language skills were advanced or pitifully wanting at the time, I could understand the cover photo of a pan of brownies with multiple spoons digging in, and the simple exclamation that makes up its title: Je veux du chocolat! (I Want Chocolate!) with little effort. So when I figured out that my blog’s one year anniversary had been achieved, I decided that I, too, wanted chocolate. Though the book contains myriad iterations of chocolate confections – mousse, cake, cookies, ice cream, etc. – this one has always been a favorite of both mine and my mother-in-law’s. It is quite simple to pull together, and is surprising in its rich cocoa flavor and dense, moist center.
All I ask is that once you unmold the perfection that is this dessert, and grab your fork and vanilla ice cream, you dedicate your first bite to the perpetuation of FromMyTable.com. A votre sante!
Gateau au Chocolat Fondant de Nathalie (Nathalie’s Melting Chocolate Cake), from Je Veux du Chocolat
(serves 8 at least!)
Please excuse the irregular measurements — I am translating from the French here!
7 oz. (200 grams) bittersweet chocolate (I used 70% cocoa)
1 stick plus 6 Tbs. (200 grams) butter
1 Tbs. flour
1 1/4 cup + 1 Tbs. (250 grams) sugar
Heat the oven to 375 degrees (190 C.) and grease an 8- or 9-inch diameter springform pan or tart pan with removable base.
Melt the butter and chocolate together in a microwave or double boiler. Add the sugar and set aside to cool slightly.
One by one, add the eggs, stirring well with a wooden spoon after each egg. Finally, add the flour and stir until smooth.
Pour mixture into the prepared baking pan and cook for 22 minutes. The cake should be still lightly trembling in the middle. Take out of the oven, unmold quickly, and let cake cool and rest on a rack until ready to serve. Bon Appetit!!
What a beautiful photos of that CHOCOLATE brownie! K – this looks just divine x x x