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Tuesdays with Dorie (Baking Chez Moi): Carrément Chocolat, The Simple Loaf

Dorie Greenspan Carrément Chocolate Loaf from Baking Chez Moi on eatlivetravelwrite.comThis 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.

Slice of Dorie Greenspan Carrément Chocolate Loaf from Baking Chez Moi on eatlivetravelwrite.com

Get the recipe for Dorie Greenspan’s Carrément Chocolat, The Simple Loaf on page 52 of Baking Chez Moi.

Baking Chez Moi CoverTuesdays 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!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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8 Responses to Tuesdays with Dorie (Baking Chez Moi): Carrément Chocolat, The Simple Loaf

  1. Ashley Beardsley February 11, 2020 at 09:15 #

    Yours looks so tasty!

    My chocolate also sunk to the bottom. Next time, I’m going to try tossing the chocolate in some of the flour first. This trick works for fruit, so maybe it’ll work for chocolate.

    I couldn’t chop the chocolate either! It was too cold but also melted too quickly. I decided that oddly shaped chunks were just fine. Putting it the fridge sounds like a good solution.

    I’m also not sure what size my loaf pan is but it must be 9×5 because I didn’t have any problem with overflow. I still only baked the cake for 50 minutes; after finding a spot in the middle that wasn’t hitting chocolate, the cake was perfect.

    • Mardi Michels February 11, 2020 at 09:48 #

      I think the reason mine took longer was that it was in such a small tin…. I wonder about tossing the chocolate in flour trick as well. I also wonder about just buying salted chocolate and using that!

  2. Mr. Neil February 11, 2020 at 10:56 #

    Well notwithstanding the challenges, this WAS appreciated at the potluck. (And yes, I was relegated to cutting the bottom out for people with that salted chocolate, haha!)

    What I personally liked was that it was not overly sweet.

  3. steph (whisk/spoon) February 11, 2020 at 13:10 #

    wonder if the double baking pans are to keep the bottom from burning since all the chips sink and it has long bake time?? thanks for all the tips!! i haven’t cut into my loaf yet, because i wound up going out to dinner last night and eating tiramisu! i tried layering the batter and chips in the tin rather than stirring them in…they probs sank anyway, but if it worked i’ll let you know.

    • Kim February 13, 2020 at 18:26 #

      I had to bake mine longer too…and the chocolate was sooo hard to cut. Like you said it mostly shattered but I was thinking it would still be ok, but they were so irregular…makes you wonder if it had anything to do with it sinking…who knows. It still was a delicious cake!

  4. Cakelaw February 11, 2020 at 15:14 #

    Hi Mardi, all good tips which I hope to remember when I bake this. It looks good – who doesn’t like a chocolate cake, right?

  5. Zosia February 11, 2020 at 18:28 #

    I wondered why I didn’t have overflow and just measured the pan I used – 9″x5″, with a 65 minute bake time as well.

  6. Diane Zwang February 11, 2020 at 20:23 #

    I agree with all your comments. I experienced them all too. Used a bigger pan, cooked longer, frozen chocolate hard to cut and my pieces sunk to the bottom. This was good but not sure I would make it again. We loved it with ice cream:)

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