I recently learned that this cake is the equivalent to a cooked ‘mousse au chocolat’. This explains why it is so damn good. This is a cake that I am regularly asked to make due to its extreme yumminess. I have had other chocolate cakes that I would make regularly before I discovered this one. I haven’t made the previous ones since. The name L’Indemoulable translates best as The Unremovable.
Servings: Dessert for 6
Preparation: 20 minutes
Cooking: 30 minutes @ 180°C (356°F)
- 125 g of chocolate
- 100g of butter
- 1 tablespoon of milk
- 70 g of sugar
- 3 egg yolks
- 3 egg whites
- a pinch of salt
- Place the chocolate, butter and milk in a class bowl and microwave (carefully) for a minute or two until some solids remain but is mostly liquid. Stirring will dissolve the remaining solids.
- In a large bowl beat the sugar and egg yolks until foamy.
- Mix the chocolate into larger yolk bowl.
- In a third bowl add the egg whites and a pinch of salt and beat until stiff.
- Fold in egg whites into the main chocolate and sugar mixture.
- Pour into a buttered baking dish and place in oven.
- Remember that this is a very delicate cake to remove. It is best cut in the form and removed as small pieces.
This recipe doubles nicely if you are having many people over.
Original source: Chocolat Craquant. Collection ELLE Chic & Gourmande