Chocolate Cake from George Blanc ( the recipe)

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Tarte au chocolat from George Blanc
A divine and easy to make Chocolate tart
In the 1980 I was privelged to work for a week in the famous restaurant of George Blanc in Vonass. This is a recipe from him.
125g chocolate
100g butter
50 g flour
150g sugar
4 eggs
Glace icing
100g chocolate
80 g cream
20g butter
1. Butter and flour a 18 cm diameter moule a manqué (slooping sided cake tin) Place a round of greaseproof paper in the bottom of the form and grease and flour again. You could use a cake tin with a sealed bottom instead
2. Melt the chocolate in a bain-marie (in a bowl over a pan of hot water)
3. Beat the eggs to a mousse like cream with the mixer
4. Mix the sugar with the flour and stir this through the egg mixture with the cooled melted chocolate pour into the mould .
5. Place the cake in the oven (200 ° C) and bake for 30 minutes. It will have a crust formed on the top. Feel this carefully by placing the hand on top and moving the hand carefully from side to side. It should feel firm.
6. Remove from the oven and leave to cool for a few minutes then turn out on to a cake rack
7. Melt the chocolate with the butter for the glace in a double boiler, or au ban marie , heat the cream and beat into the chocolate mixture
8. Pour over the cake and using a palette knife smooth around the edges and top of the cake
Easy icing, a great bowl to lick out too....
9. Make a pattern on the top of the cake with the palette knife like ripples of sand
10. Sprinkle with cocoa if desired

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