chocolate cake – symphoniebysylvie.com

By chef Guy Martin

Here is the recipe of an easy and tasty chocolate cake fondant from Guy Martin triple star 🌟 Michelin from my favourite
restaurant le grand Vefour in Paris!

Ingredients:
150 gr of chocolate
3 eggs
150 gr of flour
90 gr of sugar
50 gr of butter
1 tbsp unsweetened cacao
One table spoon cold water

Preparation:

Mix sugar and eggs with a mixer till they get whiter.
Melt the chocolate and add to it the melted butter .
Mix the 2 previous preparations together.
Add bit by bit the flour, whisking gently.
Add the Cacao powder and water.
Put in a greased oven dish.
Bake at 180 deg Celsius for 15 mn if you like it fondant or 20 if you like it more cooked.
There is not much sugar so if you like it more sweet you need to put more sugar at the beginning up to 150 gr instead of 90 gr.

For chocolate lover!!!

INGREDIENTS:

Cake:

250 gr white sugar

180 gr all-purpose flour

90 gr Cocoa Powder

1 teaspoons baking powder

1 teaspoons baking soda

A pinch of salt

2 eggs

125 ml milk

65 ml vegetable oil

1 teaspoon vanilla extract

125 ml boiling water

Frosting:

65 gr butter

90 gr Cocoa Powder

375 powder sugar

40 ml milk

1/2 teaspoon vanilla extract

INSTRUCTIONS

Heat the oven at 180 deg celsius..

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large a bowl. Add the eggs, milk, oil and vanilla; beat on medium speed with a mixer for a few minutes. Stir in boiling water (the batter will get thinner).

Grease and flour a baking oven dish

Pour the batter into the dish.

Bake for 20-25 mn, check that the edge of a knife comes out dry.

Let it cool down for 10 minutes before removing it on a baking rack.

The frosting:

Melt the butter 30 sec by 30 sec in the microwave. Stir in the cocoa.

Add to it the powdered sugar and milk, beating to spreading consistency. Add in small amount the milk, if needed. Add the vanilla extract.

Pour on the top of the chocolate cake, enjoy!!