cake.

If you love cake, either eating it or baking it, then you will probably love this song.

In the summer I made the Winning-Hearts-and-Minds delicious chocolate cake from Orangette. With a dollop of whipped cream on the top, this rich, moist, chocolatey cake truly won us over. Also, it is great for those who can't eat wheat because it only calls for a couple tablespoons of flour which can easily be subsituted (I'd recommend white rice flour).

Here's the recipe from Orangette below:

7 ounces (200 grams) best-quality dark chocolate
7 ounces (200 grams) unsalted European-style butter (the high-butterfat kind, such as Lurpak or Beurre d’Isigny), cut into ½-inch cubes
1 1/3 cup (250 grams) granulated sugar
5 large eggs
1 Tbs unbleached all-purpose flour

Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.

Finely chop the chocolate (a serrated bread knife does an outstanding job of this) and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.

Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.

Note: This cake is even better on the second day, so consider making it the day before serving. And thank you to Clotilde of Chocolate & Zucchini, whose mention of a clementine cake in Trish Deseine’s Mes petits plats préférés led to my stumbling upon Je veux du chocolat! in the bookstore one day.