Giverny’s Chocolate Gateau
This recipe uses equal quantities by weight of eggs, butter, chocolate and sugar, so these ingredients will have to be weighed to find the exact amount to use.
2 eggs, separated
About 4 tablespoons unsalted butter
About 2 ounces semi-sweet chocolate
About ½ cup confectioner’s sugar
2 tablespoons flour
Weigh the eggs then weigh out an equal amount of butter, chocolate and confectioner’s sugar.
Melt the chocolate in a double-boiler with 2 tablespoons water. After it is melted, remove from the heat and beat in the butter. When the mixture is smooth let it cool.
Preheat the oven to 325 degrees. Beat the egg yolks well then stir them into the chocolate mixture. Add the confectioner’s sugar and the flour.
Beat the egg whites into stiff peaks (I add ¼ teaspoon Cream of Tartar) and fold them into the mixture. Pour into a well-greased cake pan, round or square, and bake for 20 minutes.
I found this recipe in Monet’s Table: The Cooking Journals of Claude Monet by Claire Joyes. I like to imagine Monet and Renoir, Pissaro, Sisley, Degas, Cezanne, Rodin, and Whistler, all illustrious artists of the 19th century, enjoying this cake after lunch or at tea in the gardens of Giverny, Monet’s colorful home.
A friend recently advised me to add a copper penny inside each tulip to help them stand upright longer.