Gâteau Lawrence

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a rich cake. If you find, as I do, that the chocolate icing seems a little too much of a good thing, try drizzling about 6 tablespoons of warmed apricot jam over the cake just before serving – the sharp tang of the fruit makes a wonderful contrast to the dark chocolate. Bliss!


For the cake

  • 180 g dark chocolate (70 per cent cocoa)
  • 175 g butter, softened
  • 125 g unrefined sugar
  • 200 g ground almonds
  • 4 eggs, separated


    Heat the oven to 150°C/gas 2.

    Line a 25cm push-up-bottom or springform cake tin with baking parchment.

    Break the chocolate into pieces and melt it in a bain-marie (that is, in a heatproof bowl over a pan of simmering water).

    Cream together the butter and sugar until soft and creamy, using an electric whisk if you have one. Add the ground almonds, egg yolks and melted chocolate, and beat until evenly blended.

    Whisk the egg whites until stiff, add to the cake mixture and quickly fold in until evenly mixed using a large metal spoon. Pour into the prepared cake tin and bake for 35 minutes. A light crust will form on the top and the middle should still be a little squishy. Leave to cool a little before carefully removing from the tin.

    For the icing, melt the chocolate and butter in a bain-marie, drizzle over the cake and leave to set.