Gâteau au chocolat "Bonne Maman"

With over 35 years of Le Panier history gone by we have made more cakes than we can possibly count.  Yet our hearts always go back to the chocolate cake recipe from the mother of our founder, Hubert Loevenbruck.  We would like to share this nearly 100 year old recipe with you. It is delightful in its simplicity.  Enjoy!

Gâteau au chocolat "Bonne Maman"
Serves 8
Preheat oven to 340 degrees F
Butter and flour 8-9" cake pan

5 eggs
200 g unsalted butter
200 g dark chocolate pieces
200 g sugar
1 tablespoon flour
Pinch of salt

Preheat oven to 340 degrees
Slowly melt together butter and chocolate
In a separate bowl mix sugar and flour and salt
Add butter/chocolate mixture to sugar/flour/salt mixture
Separate eggs
Add yolks to combined mixture
Beat egg whites to very soft peaks
Fold "blancs en neige" (whipped egg whites) gently into mixture just until combined

Fill pan with batter

Bake for 20-24 minutes.  
After 15 minutes - cover cake with foil and continue baking
Cake will still have a wet center after total baking time

Let cool. Serve with crème anglaise or ice cream.  Perhaps a sprinkle of powdered sugar or cocoa powder.

Le Panier