This week’s Tuesdays with Dorie recipe from Baking Chez Moi is Dorie’s simple version of a Pierre Hermé classic – the Carrément Chocolate cake. “Carrément” is a useful French word meaning (accoring to Dorie)”completely, absolutely, incontrovertibly, wholly good (or bad)” (i.e. really!) and Hermé used it as a play on words to name his intensely chocolate cake that happened, in one of its first iterations, to be square (carré).
This is a fairly simple recipe that can be done in stages – first you melt chocolate and add salt and then Dorie calls for you to freeze this before chopping it into chunks and adding it later to the batter just before you bake the cake. Then you make the cake batter itself – in a food processor which is unusual for cakes. Then you bake the cake, oddly, the recipe calls for a small loaf tin (8×4-inches) and I found this way too small. My batter filled the tin before it was even baked so I had a small amount of spillage and the top of my cake was flat, not that nice dome you often get on a loaf. Lastly, there was an instruction to put the loaf tin on an insulated baking tray (or two thinner trays) to bake. Apart from potential spillage, I’m not sure I know why… Anyone have any idea? Also, anyone know how to stop the chocolate from sinking to the bottom of the loaf?
I did have a couple of issues with the recipe – namely the chocolate was too cold to chop neatly, it all sank to the bottom of the load and the loaf tin was really too small – we were teetering on the point of overflow – not to mention I completely missed the step where you soak the cake with simple syrup… (I had a lot on the go this weekend!). It wasn’t missed but I did serve this plain and it could have benefited from some whipped cream or ice cream… No matter – it was very much enjoyed at the potluck dinner I brought it to (the salted chocolate chunks were everyone’s favourite!). My tips (because I’ll be making this again) are:
1. A 9×5-inch loaf pan would be better to bake the cake.
2. I’d bake this for more like 65 minutes, not the 50 the recipe calls for.
3. I’d simply put the melted salted chocolate in the fridge, not the freezer as it simply shattered when I tried to cut small neat cubes.
Get the recipe for Dorie Greenspan’s Carrément Chocolat, The Simple Loaf on page 52 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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