Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

All the men in my family are chocolate obsessed. They must have a genetic predisposition to it. This extremely moist cake is for them, and for all chocolate lovers.  

Serves 10-12 people

12 oz dark chocolate – chopped into small pieces
12 oz unsalted butter
9 oz sugar
6 eggs – lightly beaten
Cocoa Powder

1.    Preheat the oven to 325 degrees.

2.    In a medium sized saucepan over low heat, melt the sugar and butter until completely melted and smooth. 

3.    Add the chocolate and melt until completely incorporated and smooth once more.

4.    Remove from the heat, let the mixture cool down for 5 minutes and stir in the beaten eggs.

5.    Pour the cake mixture into a parchment lined cake tin. Place the cake in the center of the oven. Bake for 25-30 minutes.

6.    Remove the cake from the oven and invert it onto a cake plate. Remove the cake tin and parchment paper. Let cool for 20 minutes before dusting with cocoa powder. Serve with crème fraiche or vanilla ice cream, or both.

Note: It will still be very moist so that a knife inserted will not come out clean.
© PASCALE'S KITCHEN ONLINE, LLC. ALL RIGHTS RESERVED | TERMS OF USE | PRIVACY POLICY
cart
powered by m27