Carrément chocolat, the fancy cake from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 75) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kristin_608wve on January 29, 2026

    Many steps, and I would spread them out over two days. You will think the cake is far too thin when it comes out of the oven, but it's not! Delicious!

  • fultre on March 27, 2024

    Like others, we loved this chocolate cake; it also was my son's pick for a birthday celebration (K, 17). Followed the variation of doubling cake recipe, mostly to avoid halving cake layer, an activity I dislike. There are multiple components, but each is fairly simple and can be made ahead/spaced out over a few days. The salted chocolate shards are amazing, but I had difficulty removing the block of chocolate from the plastic wrap after freezing; any places there were crevices/irregularities, the plastic was welded into the chocolate, and I had to cut it out. Maybe I’ll try parchment paper next time, or freeze for less time?

  • Jane on June 22, 2015

    This was a lot of work but so worth it for a special occasion. It looks great and the combination of a moist chocolate cake, chocolate mousse, chocolate ganache and salted chocolate shards is a dream dessert for any chocoholic. Don't feel tempted to skip the shards on top - the salted chocolate is fantastic.

  • Zosia on November 23, 2014

    Fantastic cake! Chosen by my son as his birthday cake based on the book's cover photo, it was everything we hoped it would be: a little short by North American standards but quite sophisticated with components that could be made over several days. The glaze was a little thinner and took longer to set than a typical ganache with most of it just pouring off the cake during the first application but it worked the second time once I'd allowed it to thicken a little. My son requested a "ferrero rocher" cake so I added hazelnut flavouring to the cake, nutella to the filling and crushed hazelnut praline to chocolate shards.

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