Suzy chocolate cake by Pierre Hermé
This chocolate cake by Pierre Hermé is "extraordinarily good and very simple to make," as he himself says. The recipe yields a very moist and flavorful result, accessible even if you're a beginner in baking. Follow the step-by-step instructions to ensure success with this cake that everyone will love.
Ingredients · Servings 8 people
- 250g dark chocolate 70%
- 250g unsalted butter
- 200 g sucre
- 4 egg units
- 70g flour
Method · 30 min
- Preheat the oven to 180°C.
- Butter a round cake tin 23 to 24 cm in diameter, line the base with baking paper, butter the paper and set aside.
- Melt the dark chocolate in the microwave or in a double boiler, set it aside and let it cool (it should be barely warm to the touch when you mix it with the rest of the ingredients).
- In the bowl of your stand mixer or using an electric mixer, beat together the butter and sugar until creamy and the sugar is fully incorporated. Add the eggs one at a time, beating for about a minute after each addition (the mixture will become grainy: this is normal). Reduce the speed to low, pour in the cooled chocolate, and mix until just combined.
- At the same speed (the lowest setting), add the flour and mix until it's completely incorporated (no more!). You should obtain a thick, smooth, and glossy batter. Pour the batter into the pan, smooth the top, and place it in the oven.
- Bake for approximately 25 to 30 minutes (the top may crack slightly and the cake may not look completely cooked in the center). The cake is ready when you insert a thin knife into the center of the cake and it comes out with a little batter clinging to it.
- Slide the cake (without removing it from the pan) onto a wire rack and let it cool. Once cooled, refrigerate the cake for an hour or two so it's thoroughly chilled and easier to remove from the pan.
- Turn the cake upside down, remove the parchment paper, and turn the cake right side up onto a serving plate. Let the cake cool to room temperature before cutting and serving.
- Bittersweet dark chocolate 70% 250 g.
- Unsalted butter 250g
- Sucre 200 g
- Egg 4 units
- Flour 70 g
