On Wed night, I attempted the Suzy's Cake recipe from Chocolate Desserts by Pierre Herme. Having scoured the book, I'm convinced this is the easiest recipe in the book. Like the book says, it's the classic cream butter, eggs and sugar method, but the results are devastatingly good. This cake packs a powerful decadent punch of pure chocolate goodness, and you'll feel very satisfied (and gelat) once you've had a little slice.
When it comes to making something so simple, it pays to spend a bit more on ingredients. Although the book recommended Valrhona Guanaja (70%), I couldn't find it in the store, so I got the closest, which seemed to be Araguani (72%).
Everything started out fine, from the time I creamed the butter and sugar together, to the time I added the chocolate and flour.
It looked good coming out of the oven too...
...but alas, I had plucked it out of the oven before its time. Too moist in the middle!
Better luck next time.
2 comments:
hi there! i was googling this recipe to show my coworkers as i made this for us today. you actually did it right!! it is supposed to be gooey/moist inside and crusty outside. i've made this 5+ times and you did a great job!!! let it cool down, then refrigerate it for a few hours and serve!
Hey karen, thanks for letting me know! I'll have to try making this again and see what happens!
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