Gâteau Royale

Preparation info
  • Serves

    10–12

    • Difficulty

      Easy

Appears in

By Alice Medrich

Published 1990

  • About

Our Cocolat customers think this chocolate cake, with red raspberry preserves and a fine layer of almond paste, is even moister and more delicious than the much-touted Sacher Torte! What can I say?

Ingredients

  • 5 ounces semisweet or bittersweet chocolate, cut into pieces
  • 2 ounces sweet butter, cut into pieces

Method

  1. Preheat oven to 350°. Line bottom of 9 × 2-inch round cake pan with a circle of parchment or waxed paper.
  2. Melt together chocolate, butter, and 3 tablespoons water in a barely simmering water bath over low heat, stirring occasionally until smooth. Remov