Recipe | Sweet
Tchaika Chocolate Cake (Gateau au Chocolat la Tchaika)

From “Food Lover’s Guide to Paris” Patricia Wells. I've no idea what "Tchaika" means.

  • Preheat oven to 190° C

6 egg yolks (retain whites)
cup (100 g) confectioner’s sugar

  • In a medium sized bowl, beat together until pale lemon coloured.

295 to 395 g bittersweet chocolate
3 tablespoons water

  • Melt over low heat
  • Add to egg yolk mixture; mix well

1 cup (140 g) almonds, ground to a fine powder

  • Add to chocolate batter; mix well

1 tablespoon cornflour

  • Add to chocolate batter; mix well

¾ cup (170 g) unsalted butter at room temp

  • Add to chocolate batter; mix well

6 egg whites (from above)
pinch of salt

  • In a second bowl, beat until stiff but not dry.
  • Add 1/3 of the egg white mixture to the chocolate batter, and fold in gently but thoroughly.
  • Gently fold in the remaining whites. Don’t over mix, but be sure the mixture is well blended.
  • Butter a 22 cm springform pan and fill with the batter.
  • Bake for 35 to 40 minutes at 190 C.
  • Cool before removing from pan.
  • When completely cooled, make the icing.

½ cup (125 ml) crème fraiche

  • In a small saucepan, bring to boil over low heat.
  • Reduce heat

100 g bittersweet chocolate, broken into small bits

  • Add to crème fraiche, bit by bit, stirring until it is all melted.
  • Remove from the heat and let cool.
  • The icing should have the consistency of a thick but spreadable frosting. (If the icing hardens before the cake is frosted, reheat gently, until it reaches the proper consistency.)
  • Ice the cake.