Claudine's gooey chocolate gateau

The cake will please you by the contrast between its outer crust and texture melts on the inside.

 

For 10-12 :   250g chocolae 250g butter 1 cup expresso coffee 6 medium eggs 200g sugar 20g plain flour 1 sachet baking powder 1 sachet vanilla sugar 125g ground almonds 1 springform cake tin

 

 

 

 

 

 

 

 

 

 

 

 

 

• 
  Pre-heat oven to 180°.
• Melt chocolate and butter together and add coffee.
• Beat eggs and sugar together (the mixture should not be too frothy), and add flour and baking powder.  Mix with the melted chocolate mixture.
• Add the almonds, mixing with a spatula.
  
• Mélanger à la spatule (1) et (2).
• Turn into the tin and bake in the centre of the oven for 20 mins.
  
• Leave to cool in the tin, unmould and sprinkle with icing-sugar.
• Bon appétit!

 

 

This cake is better eaten the day after.