Remembering My Grandmother’s Chocolate Cake Recipe

A Book with Provencal Recipes:

Small-town florist Natasha is determined to leave the past far behind her. But when she learns her ex-husband never told his family about their divorce – and that he needs her to accompany him on a trip to the French countryside – could love bloom again between them? ~ Excerpt from A Forget-Me-Not Summer.

In this edition of A Forget-Me-Not Summer, Sophie Claire includes a collection of all the recipes mentioned in the story. From Ratatouille to Navarin of Lamb, most are recipes from her French Grandmère who was an excellent cook. Sophie says that she always thinks of grandmother when she makes the recipes. Perhaps especially this chocolate cake which she bakes in the pan that was originally her grandmother’s.

Flavours, locations, sensations there are among the many reasons that Sophie Claire believes Provence is the perfect setting for her novels.

Enjoy!

Grandmère’s Chocolate Cake

Sophie Claire

This is such a special recipe for me. It’s been handed down through my mother’s side of the family and it’s the cake Grandmère always used to make for us when there was a birthday or other celebration. I’ve never tasted another chocolate cake quite like it (believe me, I’ve tried many). Whatever you do, don’t overcook it. Five minutes too long in the oven and the middle will dry out. Like American brownies, you want the centre to be sticky and squidgy and a little sunken. It will glue your mouth closed and taste heavenly.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine French

Servings 8 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 7.5 oz Dark Chocolate not too bitter – I use Bournville
• 3.5 oz unsalted butter
• 5 eggs separated
• 7.5 oz Sugar
• 3.5 oz Plain Flour
• Icing Sugar to dust

Instructions

 

• Preheat the oven to 170°C.
• Grease and line the base of a 20-cm round cake tin.
• Gently melt the chocolate and butter.
• Remove from the heat and add the egg yolks, sugar and flour.
• Whisk the egg whites until stiff. With a metal spoon, gently fold the beaten egg whites into the chocolate mixture.
• Pour the batter into the tin.
• Bake for 30‒35 minutes.
• When cool, dust with icing sugar.

Keyword Cakes, Chocolate, Eggs, French Desserts

Tried this recipe?Let us know how it was!

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).