Bittersweet chocolate espresso cake (Gâteau tout simple au chocolat amer et au café) from Gâteau: The Surprising Simplicity of French Cakes (page 134) by Aleksandra Crapanzano

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute coffee extract for espresso powder.

  • bwhip on September 15, 2025

    We really enjoyed this cake - eventually. The recipe says to bake for 30 minutes, but doesn’t say anything about how to check for actual doneness at that point (such as a few moist crumbs clinging to skewer). I took it out at that point, and it was still quite liquid. It wound up needing at least another 15 minutes, and then it actually became a cake, not just hot batter. End result was lovely, very dark and chocolatey, yet at the same time light in texture. We’ll make it again.

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