Gâteau Lawrence

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
The French Kitchen: A Cookbook

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


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 unti