The chocolate cake found of Nathalie, receipt of Trish Deseine

The chocolate cake found of Nathalie, receipt of Trish Deseine

It is my chocolate cake preferred. It is simple to realize, one can the nut, hazel nut truffer, of pieces of pears, the napper of sauce to caramel or sauce to the milk chocolate… to accompany it by English cream, of ice… only that! Let us dribble a little…!

But which is Trish?
Trish Deseine, mother of four children, gastronome and impassioned writing, decided to launch out in the drafting of gastronomical books. Of Irish origin, it lives in France since a few years. Its practical, always useful works and terribly esthetics are as many ideas gifts culinary secrecies. Simple receipts, clever ideas, its works conceal relevant councils and small delicious dishes. Mother hen and cordial friend, it delivers all its “tricks” of cooker to us, anticipating the birthdays, the evenings with topics or the lunches pompeux. For a few years, Trish Deseine has created a company specialized in the mail order trading of ustensils and ingredients of pastry making: “With the counter of the chiefs”. Source of this http://64.233.179.104/translate_c?hl=en&u=http://www.evene.fr/&prev=/search%3Fq%3Dg%25C3%25A2teau%2Bde%2Bchocolat%26hl%3Den%26sa%3DG biography.

I adore his books full with easy ways and of simple treats, the receipts of the book “I want chocolate” or even “of full caramel the mouth”… are with damner! They became in a few small years, of the references on the matter.

Receipt
Ingredients for 6 to 8 sea-green:
-200g of very good black chocolate with 70%-200g of very good butter -5 eggs -1 càs of floursugar -250g
To make heat the furnace with 190°.Dissolve together with the bain-marie, the shock and butter.

Add sugar and let cool 1 little.Add 1 to 1, each egg, while stirring up well after each egg until consistency of a thick mayonnaise.Lastly, add the flour and smooth the mixture well.Pour in 1 mould and make cook approximately 20 minutes.Leave the furnace.The cake must be slightly trembling in the medium.Let cool.
Have patience until the following day, the cake is still better. Be used it with a sauce for the milk chocolate, an exquisite excess! (repeat to it ten times!!! Héhé!)