Serious Eats: Recipes

Baking With Dorie: Grandmother's Creamy Chocolate Cake From Robert Linxe

Bonjour from Paris, where the Salon du Chocolat just finished its run. This year's salon, the French edition of what Americans know as the Chocolate Show (which will open in New York City on November 9), was held at the Porte de Versailles, a mega-big convention center on the edge of the city limits. It was huge and it made me think of that old advertising line, "You've come a long way, baby," since I can remember going to an early Salon du Chocolat (it may even have been the first, 13 years ago) and "doing" the show, which was held in a tent near the Eiffel Tower, in about an hour.

In honor of the Salon/Show and to celebrate one of the greatest chocolatiers in Paris, Robert Linxe, who founded La Maison du Chocolat 30 years ago, here's a recipe for a very simple cake that Mr. Linxe told me his grandmother used to make. Mixed in a saucepan and baked in a water bath, it's a far cry from the polished sweets that fill his shops here and abroad. Actually, it's more like fudge than cake and most like something you'd want to have with a big glass of milk.

Playing around: Since the cake is so moist and rich and doesn't fully harden, even when frozen, it's perfect for adding to ice cream. Cut leftover cake into cubes and freeze them. Then, either churn them into homemade ice cream (add the chunks just a minute before the ice cream is ready to be scraped out of the machine) or stir them into softened best-quality store-bought ice cream.

About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at and on the Bon App├ętit website, where she is a special correspondent.

Grandmother's Creamy Chocolate Cake from Robert Linxe

Adapted from Paris Sweets

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