Le Gâteau au Chocolat de Nancy

Creamy Chocolate Cake

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • Butter and flour
  • ¼ pound plus 2 tablespoons butter
  • ½


  1. Butter and flour a 9-inch cake pan w i t h removable bottom. Put butter on a plate and cut into 4 pieces.
  2. Put chocolate in top part of double boiler with the Cognac. Melt over warm water, but do not let top part touch the water. Remove from heat. Stir until warm. S