Description
A sophisticated take on a classic chocolate chip treat, this cookie cake features high-quality demi-sel butter and toasted pecans for a rich, complex flavor. Its unique texture transitions from a crisp, caramelized edge to a soft, melt-in-your-mouth center.
Ingredients
- 150g (5.3 oz) Beurre Demi-Sel, softened
- 115g (4 oz) Sucre Cassonade
- 1 sachet (8g) Sucre Vanillé
- 1 large egg, room temperature
- 200g (1.6 cups) All-purpose flour
- 1 tsp Levure Chimique (baking powder)
- 150g (5.3 oz) Chocolat Noir Pâtissier (70% cocoa), hand-chopped
- 50g (1.8 oz) Noix de Pécan, roughly chopped
- Fleur de sel, for finishing
Instructions
- Preheat the oven to 170°C (340°F) and grease a 22 cm (9-inch) springform pan with butter.
- In a large mixing bowl, cream together the softened demi-sel butter, cassonade, and vanilla sugar until the mixture is pale and smooth.
- Add the room-temperature egg and whisk vigorously until the batter is glossy and fully emulsified.
- Sift the flour and baking powder into the bowl, then gently fold with a spatula just until no streaks of flour remain.
- Fold in three-quarters of the chopped chocolate and half of the pecans.
- Press the dough into an even layer in the prepared pan, then scatter the remaining chocolate and pecans over the top.
- Bake for 25 to 30 minutes until the edges are golden brown, then let the cake rest in the pan for 15 minutes before demolding.
Notes
For the best results, use a high-quality dark chocolate bar rather than chips to ensure those characteristic pools of melted cocoa. If you don’t have vanilla sugar, you can substitute it with one teaspoon of vanilla bean paste for a similar aromatic depth.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: French