Today Dishing: Tarte Au Chocolat

As much as I rejoice in the "no-muss, no-fuss" ease of The Busy Day Cake  this almost flourless chocolate cake presents a more sophisticated dessert with minimal effort.

This recipe comes from Chef Bernard Cretier of Le Vichyssois taken from the 1985 cookbook  Great Chefs of Chicago.

I make this cake often and when time permits serve it with raspberry coulis or creme anglaise or both.
                                                  
TARTE AU CHOCOLAT

CAKE
3 1/3 ounces orange chocolate (semi-sweet chocolate may be substituted)
3 1/3 ounces butter
1 2/3 ounces flour
5 ounces sugar
3 eggs

In the top of a double boiler, melt chocolate. Add butter, whisking to melt and incorporate. In a separate bowl, beat flour, sugar and eggs with mixer for about 3 minutes, until smooth and creamy. Add the melted chocolate and butter. Pour into an 8-inch round pan, that has been buttered and lightly floured. Bake in a 375 degree oven for 20 minutes until toothpick comes out clean. Let cool completely before frosting.


FROSTING
1 1/2 ounces orange chocolate (bittersweet chocolate may be substituted)
1 1/2 ounces bittersweet chocolate
2 teaspoons butter
3 1/3 ounces whipping cream

In the top of a double boiler, melt the chocolate. Add the butter. Bring the cream to a boil and add to the chocolate. Let cool until thick and creamy.

Spread frosting over the top and sides of the cake. To garnish sprinkle the top with cocoa powder and powdered sugar.