Sea salt chocolate gourmandize
This is MY MUM’s recipe!
My brothers and I have been living far from home for years now: my parents live in the center of France, Alexander studies in Britanny, Frederik works in Scotland and I am in Massachuetts. So every time we come back home, our mother, Mette, is requested to make our usual “Back-home cake”: her sea-salt chocolate cake. It is soft inside, crunchy outside, and we just cannot resist it!
Sea salt chocolate to-die for! Discover our recipe.
3 Pictures
Ingredients
- 3 table spoons of milk
- 4.5oz dark chocolate
- 4.5oz salty butter
- 4.5oz sugar
- 2 tea spoons of ground sea salt crystals
- 2 table spoons of flour
- 2 eggs
Details
Servings 1
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Pre-heat the oven at 400°F.
Step 2
Melt the chocolate, milk and butter together on low heat. Stir regularly.
Step 3
Take the sauce pan off the stove.
Add the sugar. Stir.
Add the sea salt. Stir.
Add the flour. Stir.
Add the eggs. Stir.
Step 4
Pour this mixture in a well buttered baking tin (or covered with wax paper).
Step 5
Bake in the oven for 20 to 25 minutes at 400°F – check whether it is ready by inserting a knife in the cake: the inside should be soft and the outside should be slightly crusty.
Step 6
Let the cake cool down for 15 minutes at least (it tastes better cold).
Enjoy!
It tastes good with some vanilla cream or custard ;-)
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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