Black chocolate cake

Black chocolate cake recipe
Par gateaupassion.com
	For 8 to 10: 125g cristallized ginger+1tbsp flour 185g sifted flour 1tsp baking powder 2 pinches of anise 2 pinches of four spices 2 pinches of clove powder vanilla 175g black chocolate 125g butter 45g of honey 45g of chestnut honey 4 eggs (220g) cake tin 24cm baking parchment
Difficulty: Easy Préparation: 40 minutes Cuisson: 70 minutes Rest: 0 minutes
Delicious cake that is soft due to the presence of honey.
Switch on the oven th 5 (150°C). Butter a cake tin of 24cm. Cut the ginger into little dices, put them in a bowl with 1 tbsp of flour. Pour flour,baking powder, and spices in a bowl. Mix them. break the chocolate into pieces, melt them in a double saucepan, smooth the mixture, incorporate the butter, mix with the honey. Break the eggs in a pot, add the sugar, beat until it becomes white. add the melting chocolate and beat a few seconds more to incorporate it well. Add the mixture of flour and spices, then the ginger. Mix gently and pour into the cake tin. Put into the oven and let it cook 70 minutes, till the cake rises. Reduce heat to 140° after an hour. Let cool in pan. You will love it !
See other chocolate recipies.

Cake with grape gelee

User Rating: 5 / 5

Make the most of the grapes now in season to try this delicious and easy-to-make cake.

For a 25 cmcake(6persons.):

Cake with grape gelee

Grape gelée : reduce the juice of 600gr grapes by half (cf recipe for grape gelée)
Remove the butter from the fridge in advance so that it is soft but not runny.
Chop crystallised peel.
Line the cake tin and place in the fridge. Put the grapes to chill in the fridge.
Preheat oven to 200°.
In a large bowl beat the butter and sugar until light and fluffy.
Add the egg yolks and the vanilla and fold in gently with a spatula to preserve the frothy consistency.
Whip the egg whites and fold half into the egg mixture. Add the flour, baking powder and remaining egg white alternately, finishing with the chopped fruit.
Turn the mixture into the prepared tin, smooth the surface and arrange the chilled grapes on top.
Cook for 45mins, reducing the temperature to 180° after 20mins. If the top goes too brown during the cooking, cover with tinfoil and reduce the temperature to 175°.
Remove the cake from the oven and pour half the hot grape gelée over it. Leave to cool in the tin.
When the cake is cold, remove from the tin and serve sliced and topped with cold grape gelée. You could ask your guests to guess what the covering is made from.
Bon appétit!

This cake can be made the day before and sliced when you serve it.