The first time my young palette ever tasted a moelleux au chocolat cake was in Brittany this summer. I had just survived an exhausting bus ride from the village where I lived, and was in need of a serious energy booster. From the bus stop I trotted down to a small, cosy café and my eyes immediately darted to the mysterious, dark chocolate cake on the counter. It was love at first sight.
What exactly it is about this cake that makes me melt is unclear. Perhaps it's the way it melts in my mouth. Or simply the rich, dark chocolate? Exactly what makes it wonderful is of no importance, however – the main fact is that it's good. I adore the way the chocolate mingles with the sweet raspberries and turns the ensemble into something so incredibly wicked; so pleasurable to the heart and soul. Words cannot even begin to describe how good this combination of soft cocoa and fresh berries go so well together. Then again I've always had a tendency to be dramatic, as you may already have deduced.
Anyway, my grandparents visited this weekend and mum promptly asked me to bake a cake for kaffimat. How could I refuse? I had been searching for a good excuse to bake a cake for some time now; a cake which I could make with care and share with friends and family alike. Something that's simple to make, yet elegant and tasty. Austere, just like this one here. Something delicious that you can serve people without spending the entire weekend in the kitchen. A cake which will bring people together. Perhaps this is why I love food as well – it builds communities. Dinners in particular rally families together – and if you're serving cake, you might even manage to gather a few friends. The unity that food rallies is beautiful and so effortless.
Moeulleux au chocolat is not one of those cakes you want to have many slices of. One does it by far, but savour and enjoy it. And share it, because as I've repeatedly said: calories are here to be shared. After all, what is a few kilojoules between loved ones?
|Moelleux au chocolat with raspberry purée |
2 dl muscovado sugar
100 g. dark chocolate, chopped
150 g. butter, unsalted
2,5 dl cake flour
1,5 tsp baking powder
1 dl cocoa powder
0,5 tsp salt
0,5 dl almonds, finely chopped
2 tbsp powdered sugar
3 dl raspberry purée
200 g. raspberries
2 tbsp powdered sugar
Purée: Mix the raspberries and powdered sugar thoroughly together.
1.Butter a round cake mould and line with baking paper.
2.In a small cassarolle, mix the sugar, chocolate and butter with 2 dl warm water. Stir the mixture together over low heat until the chocolate and butter has melted. Let the mixture cool for about 10 minutes. Preheat the oven to 175°C.
3.In a bowl, mix the dry ingredients together, then add the almonds. Pour the chocolate mixture into the bowl and blend well together. Next, add the eggs one at a time, making sure to stir between each egg.
4.Pour the mixture into the cake mould and place in oven. Bake for about 20 minutes. The cake is done when a skewer pushed into the middle of the cake comes out clean. Let the cake cool for 20 minutes, then unmould.
5.Dust powdered sugar on the cake and serve each piece of cake with a tablespoon of raspberry purée.
|Moelleux au chocolat med bringebærpuré |
2 dl muscovadosukker
100 g. hakka mørk sjokolade
150 g. usalta smør
2,5 dl kveitemjøl
1,5 ts bakepulver
1 dl kakao
0,5 ts salt
0,5 dl finhakka mandlar
2 ms melis
3 dl bringebærpuré
200 g. bringebær
2 ms. melis
Puré: Bland bringebær og melis godt saman.
1.Kle ein springform, ca 23 cm i diameter, med bakepapir. Ha sukker, sjokolade og smør i ein liten kjele med 2 dl varm vatn. Rør blandinga heilt til sjokoladen og smøret er heilt smelta. Ta kjelen av varmen og la blandinga kolna i 10 minuttar. Varm opp omnen til 175°C.
2.Sikt mjøl, bakepulver og kakao i ein bolle. Ha i salt og mandlar. Bland dei tørre ingrediensane saman og tilsett sjokoladerøra. Visp inn egga, éitt om gangen, til ei jevn
3.Hell røra i forma og sett kaka inn i omnen. Steik i omlag 20 minutt til kaka har heva seg. Sjekk om kaka er ferdigsteikt ved å stikka ein kakepinne e.l. i midten. Pinnen skal vera tørr og rein når du trekkjar han or. La kaka kolna i formen i omlag 20 min. Deretter tar du han ut or formen og setjar han på ei rist.
4.Sikt melis over kaka og server kakestykka med ei matskei av bringebærpuré.