Anouchka’s Chocolate Cake

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

My daughter usually prefers fresh mangoes to chocolate, but sometimes makes an exception in the case of this very special two-chocolate cake.


For the cake

  • 180 g butter, softened
  • 180 g unrefined brown sugar
  • 40


Heat the oven to 180°C/gas 4. Butter a 20cm push-up-bottom or springform cake tin.

Cream together the butter and sugar with an electric whisk until creamy and fluffy. Melt the chocolate in a bain-marie (that is, in a heatproof bowl over a pan of simmering water). Break the eggs in