In 1975, the pastry chef Gaston Lenôtre marked the history of pastry books with his book Faîtes votre pâtisserie comme Lenôtre, co-written with his daughter Sylvie Lenôtre. On the occasion of the 100 years of the Norman pastry chef, Flammarion editions are republishing this work. In particular, we will find the recipe for chocolate cake.

Preparation: 15 minutes; rest: 30 minutes; cooking: 10 minutes

Ingredients (for 8 people)

  • 50 g of butter and 100 g of sliced ​​almonds for the mussels

  • 100g of flour

  • 4 g of baking powder

  • 170 g of 70% chocolate

  • 130 g butter

  • 95 g of caster sugar

  • 2 eggs (130 g)

Material:

  • Pan

  • Mixing bowl

  • Whip

  • Small individual molds 5 cm in diameter x 6 cm high

  • Wooden spatula

  • Sieve

  • Thermometer

Preparation

Generously butter the mussels and cover with flaked almonds. Reserve in the fridge. Sift the flour with the yeast. Gently melt the chocolate in a water bath at 40 ° C. Out of the bain-marie, add the butter and mix. Incorporate the sugar and gradually the beaten eggs with a whisk, then the flour sifted with the yeast.

Do not overwork the device.

tarte normande aux pommes 672 1 taille1200 5faeb619b7698 0 - Gaston Lenôtre's chocolate cake recipe - CNEWS

Fill each mold three-quarters and refrigerate for 30 minutes. Preheat the oven to 210 ° C. Bake for 10 minutes at 200 ° C.

Wait a few minutes before unmolding them otherwise they may tear when turning them over. Serve with a raspberry coulis

4592 5faeae4683c40 - Gaston Lenôtre's chocolate cake recipe - CNEWS Recipe from the book Faîtes votre pâtisserie comme Lenôtre, Editions Flammarion, € 29.90 (available in bookstores and in Lenôtre boutiques)

Find all the recipes HERE