Method

Preparing the baking pan: Put the pan in the refrigerator for a good half-hour.  Soften two knobs of butter in your fingers and rub them over the inside, then dust with a tablespoonful of flour, tapping out the excess.

Making the cake mix: Mix the sugar with the eggs.  Add the flour, butter, almonds, cream, and baking powder.  Beat well to obtain a smooth mixture.

Flavoring the two mixtures: Separate the batter into two bowls.  Add the cocoa powder to one and mix well.  Add a few drops of vanilla extract, to taste, to the other and stir in.

Molding and cooking: Preheat the oven to 325°F.  Spread the vanilla mixture over the bottom of the pan and smooth it out then pour the chocolate mixture on top without touching the sides of the pan.  Use a fork to mix the two very slightly.  Put in the oven and bake for 45 - 50 minutes.  Insert a metal skewer to check that the cake is done.  Allow to cool then turn out of the pan.

Serves: 6

Reprinted with permission from ©Chocolat, by Stéphan Lagorce, published by Octopus Publishing Group   click for book review

more dessert recipes         more chocolate recipes        more chef and cookbook recipes