French Chocolate Cake

At least that's the title of the New York Times a note in his journal on Sunday, which found S., titled "vintage pastry," and I could not make it stop!

It is true that column analysis of this type of cakes: concetrada, moist, decadent flourless, have become fashionable in the menus of the restaurants in the last decades. First there was the volcano version: tibia and heart still liquid, but more recently, in many letters, especially of small bistros and delis, it appears this version, usually under the name chocolate moist cake.

Perhaps the change is because the volcano is more complicated preparation to serve lunch, dinner or brunch fast, which for good food but not so many pretensions. You can also succeed the fact that many current diseases prohibit the consumption of gluten, and this type of cake has no flour, or the little that has replaceable or avoidable.

But better analysis I leave to those who know, like this journalist, who discusses the new versions of these preparations in modern menus to highlight the date of publication of this recipe: 1969.
In conclusion: it will be a dessert century, but it is time to enjoy!

The original recipe is accompanied with whipped cream, the restaurants usually comes with ice cream, but this time we ate alone, in small portions, at the time of the meal, with coffee / tea. The chocolate flavor stands out and has absolute leadership in this small piece without accompaniment. But yes, for dessert would be much eat alone.

Another thing: not to overeat, I just made ​​half the recipe and cook in a smaller pan.
I passed the recipe original, to decide which type you want to binge!

I take this festive recipe type (is that chocolate makes us think of holiday preparations?) To thank you all / as to follow me! Here we are at 100!

French Chocolate Cake Evelyn Sharpe
Ingredients
450 grams good quality dark chocolate
140 grams butter
1 tablespoon flour
1 tablespoon sugar
4 eggs
whipped cream to accompany Preparation 1. Preheat oven to medium / strong (200/220 º C). Put parchment paper on the base of a 24cm springform pan. 2. Melt the chocolate in a double boiler, without the bowl touch the water. 3. Add the butter, flour and sugar. Lightly beat the egg yolks and add them. 4. Beat egg whites until they foam and hold their shape, but not over beat, do not drive to the point ... more like a foamy cloud form soft peaks. Add to chocolate outflanking. 5. Cooking + / -15 minutes. Turn off the heat, opening the oven door and leave the cake inside to cool. 6. To serve, cut with a knife dipped in warm water with cream ... or portions tiny and alone!