Chocolate Pavé
This Chocolate Pavé is an adaptation of a recipe by Lindsey Shere, co-owner and executive pastry chef at Chez Panisse when the restaurant opened, who taught me much of what I know about baking and desserts. Of all the things I learned, the most important lesson was how to appreciate a killer-good chocolate cake just as it is, without dressing it up with fancy swoops and swirls of frosting or layering it with creams or fillings. When I once expressed dismay that I hadn’t learned how to make all those fancy, frilly desserts during my tenure with her, she replied, “Why would you want to? They usually don’t taste good.” Pavé means “paving stone” in French. This cake is traditionally baked in a square pan so it can be cut into rectangles, creating edible slabs that are delectably rich. After one soft, moist, luscious bite, they’ll remind you of paving stones only in appearance.
Recipe information
Yield
makes one 9-inch (23-cm) square cake; 9 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) square cake pan, dust it with a bit of cocoa powder, then tap out any excess. Line the bottom of the pan with parchment paper.
Step 2
In a large heatproof bowl, combine the butter and both chocolates. Set the bowl over a pan of simmering water, stirring occasionally until the mixture is melted and smooth. Remove the bowl from the heat.
Step 3
In a stand mixer fitted with the whip attachment, whisk together the egg yolks and 1/2 cup (100 g) granulated sugar on high speed until the mixture leaves a defined ribbon on the surface when you lift the beater, about 5 minutes. Fold in the melted chocolate mixture until fully incorporated.
Step 4
In a clean, dry bowl and with a clean whip attachment, whisk the egg whites and salt on low speed until they form soft, wet peaks. Gradually beat in the remaining 1/2 cup (100 g) granulated sugar and continue whisking at high speed until the whites hold stiff peaks. Fold the egg whites into the chocolate mixture just until there are no visible streaks of egg whites. Don’t overfold.
Step 5
Scrape the batter into the prepared cake pan and gently smooth the top. Bake until just barely set in the center (it should still feel jiggly), about 35 minutes. The cake will rise as it bakes and form a slightly crackly top. Let cool about 15 minutes.
Step 6
Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a plate, peel off the parchment paper, and re-invert it onto a large platter or cutting board. Let cool completely.
Step 7
Dust the top of the cake with powdered sugar and cut the cake into squares. Dip a fork in melted chocolate and wave it back and forth over the cake, creating an abstract design on top.
Serving
Step 8
Serve each slab in a pool of crème anglaise (page 237). If you like, a handful of raspberries or a few Candied Cherries (page 250) are delicious alongside.
Storage
Step 9
This cake is best served the day it’s made.
tip
Step 10
Leftover bits of Chocolate Pavé are wonderful crumbled into just-churned ice cream, especially Caramel Ice Cream (page 144).
