Another taste of Naves ...
WEB EXTRA

Anne Constable | The New Mexican
Posted: Tuesday, August 05, 2008 - 8/5/08
     
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This is the chocolate cake Jessie Carry Saunders served at a dinner party at her family's home in the French village of Naves.


MON GATEAU AU CHOCOLATE
(Serves 6)

12 ounces bittersweet chocolate
2/3 cup unsalted butter
3/4 cup granulated sugar
5 eggs, separated
1/3 cup flour
2 teaspoons confectioner's sugar
Whipped cream, for serving


Combine the chocolate, butter and sugar in a double boiler. Heat and stir until blended.

When cool, begin whisking egg yolks into the chocolate mixture, then the flour.

Beat egg whites until they form soft peaks. Add one third to the batter and stir vigorously. Then gently fold in the remainder.

Pour into a 9-1/2 inch springform pan. Bake 35 to 40 minutes in a 350-degree oven.

After releasing from the pan, sift the confectioner's sugar over the cooled cake. Top with whipped cream.

(Recipe from Bistro Cooking by Patricia Wells, Workman Publishing, 1989)






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