Tag Archives: cooking at home

Time for a perfect chocolate cake

16 Jun



It’s Spring time in France and as the flowers open and share their beautiful colours and perfume with the world, we begin to emerge from our homes and taste the first days of freedom, life on the ‘other side’.   

For those days inside the bubble of confinement, when masked-face trips to the shop weren’t so frequent and shelves not always so full, this Chocolate Almond Cake – comprising only a few basic ingredients, has been so easy to prepare and gives that little whoop to the spirits that only chocolate can provide.  And the added bonus – there is NO FLOUR.

I discovered this recipe many years ago, thanks to the Australian chef Stephanie Alexander , but at the time had to drop a couple of the key ingredients (I’ll explain) – and my edited version remains our family’s favourite cake.  If you are a lover of chocolate, it is perfect… 

First up. Let me explain why this cake.  Anyone who knows me knows I hate dessert.  Not hate exactly, but if it comes to ordering the Tarte aux Pommes or Crème Brûlée at a restaurant, I prefer looking up the cheese selection.  Even better, let me flick a few pages back and pore over the starters again: grilled squid, pan-fried scallops, croquetas… Imagining these small plates takes me back to the anticipatory thrill of seating yourself down at a table, excited by the unknown – ready to open that first bottle and savour that first sip.


But!  I have a huge love for chocolate (why doesn’t everyone serve a discreet square of dark chocolate with coffee like they do in France?) – and many years ago, to mark a very important occasion, I stumbled upon this recipe.

To be honest, it was the first time I’d ever made a cake.  For the first time in my life, I had a sincere desire to bake because our baby Lilas (our first and only child) was about to turn one.  It was an important, necessary task.  There HAD to be a cake!

But where to turn with this sudden urge to take the leap and Make a Cake?  I picked up my food bible, Stephanie Alexander’s ‘The Cook’s Companion’ , and landed on the chapter Chocolate.  Chocolate won me over and so did the recipe’s provenance – it hailed from France’s ‘Reine de Saba’/ Queen of Sheba cake.  Lilas being an Australian-French baby, it felt right.  So was the idea that the ingredients were few and the method uncomplicated – it was a beautifully simple sounding cake.  And it was a perfect fit for a one-year-old’s toddler guests – so long as I dropped the brandy and the coffee.

So here’s the recipe, and apart from reducing the cooking time and adding more chocolate than the original recipe, we have served this same cake for many birthdays since Lilas’ ‘premier anniversaire’.

(p.s. I have not ever since added the brandy or coffee.  For me, spare the confusion, I adore savouring each one on their own)

(p.p.s. If you are a lover of wine like me, you’ll find this cake is a beautiful companion to wine, be it a sticky, sweet Rivesaltes-style dessert wine, a lovely red, a fresh white and why not, a glass of bubbles.  There’s a pretty damn good one that I like to match it with too…

VW cremant


Chocolate Almond Cake

(adapted from Stephanie Alexander’s Chocolate and Almond Cake)


140g dark chocolate (70% cocoa or higher )

100g unsalted butter

100g ground (flour) almonds

100g castor sugar

3 eggs, separated

icing sugar (optional for sprinkling)


Preheat oven to 160 degrees Celsius

Line a 18cm baking tin with baker paper

Melt the chocolate on the stove in a double-boiler/ bain-marie

When chocolate has melted add the butter

Stir together when melted and then add almond flour and sugar, mix well

Remove from heat

Lightly beat egg yolks and stir into mixture

Beat egg whites until firm and then fold slowly into mixture, pour into tin


Bake for 25-30 minutes for a softish centre  (the original recipe says 40-45 minutes but I find the cake is dry and too cake-like)

Cool in tin and then remove

Serve with a dusting of icing sugar or surrounded by fresh strawberries or raspberries …and some sweet or sparkling wine 😺

Et voila!

Kat xoxo

a sprung Spring

18 Apr

wild irises in our hamlet

wild irises, thyme, jonquilles in our hamlet

The first lilas, the first irises, daisy chains made of ‘paquerettes’…

paquerettes and dandlieons 2013

iris 2

iris 3

wisteria 2013

our school held it's first of two 'Marche aux Fleurs'

our school held it’s first of two ‘Marche aux Fleurs’ in the village square

watching the sales

…careful observation of the flower sales

a surprise bunch for the Aussie shelia

a surprise bunch for the Aussie sheila

It’s 26 degrees, Spring is beautiful and I’ve just made my first ‘Jardiniere‘ of the season.

Look out for Mamy Jeanne’s recipe in the following post…

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