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Gâteau au Chocolat et Mahjoon (Chocolate Cake and Mahjoon)
Gâteau au Chocolat et Mahjoon (Chocolate Cake and Mahjoon)


 
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Product Code: RECCHOCOLATECAKE
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Description
 
Gâteau au Chocolat et Mahjoon
(Chocolate Cake & Mahjoon)

MAKES ONE 9" CAKE
SERVES 8-12
PREP TIME 45 min.

The inspiration for this decadent, chocolaty cake came from Maria Jose, wife of French food writer Jean-François Abert. The addition of Mahjoon adds a touch of warmth, aromatics, and a delicate crunch to this already rich, bittersweet-chocolatey goodness. This may the only recipe for a chocolate cake you will ever need!


INGREDIENTS
141⁄2 Tbsp. European-style high-butterfat butter
3 Tbsp. flour
7 oz. bittersweet chocolate, chopped into small pieces
2 oz. Mahjoon (we recommend Traditional Fig)
3⁄4 cup sugar
5 eggs, at room temperature, separated


DIRECTIONS
1. Preheat oven to 350°. Grease a 9" molded cake pan with 1/2 Tbsp. butter and dust with 1 Tbsp. flour, tapping out excess and set aside. For a truly rustic version use a spring-form pan.

2. Cut remaining butter into small pieces, and melt along with chocolate pieces in a stainless steel or Pyrex bowl set over a pot of simmering water, on medium-low heat, stirring occasionally with a wooden spoon until chocolate has melted. Remove from heat and stir in sugar, remaining flour, and egg yolks. Lastly, add Mahjoon to the mixture, and stir well to combine. Set aside to cool.

3. While the chocolate mixture is cooling, whisk egg whites using a copper bowl, electric mixer or food processor for 2-3 minutes, or until soft peaks form. Using a rubber spatula, fold one-third of the egg white mixture at a time into the melted chocolate. Pour batter into prepared pan.

4. Bake cake until a toothpick inserted in center comes out with some moist crumbs still attached. The cake will rise and the top will crack as it bakes, then collapse on itself as it cools. (Allow to cool for about 30 minutes on a wire rack before gently turning the cake out of molded or conventional cake pan, bottom side up, onto a serving plate or cake lifter.)

Delicious served slightly warm with a dusting of powdered sugar or a drizzle of warm ganache, and a scoop of your favorite vanilla ice-cream sprinkled with Mahjoon ...Bon Appetit!

✭ Adapted from a recipe for Gateau au Chocolat by French chef, Maria Jose.
(Photo credits Bienvenue sur Marmiton)

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