Monday, November 30, 2009

Chocolate Pavé


This has been quite a long absence, or at least it has seemed to be a long one. It was relaxing to have a break- a break from school, a break from baking, and a break from being at home. I was in Scotland and London for the past ten days. I am not sure what others have eaten in Scotland, but I found the food there to be beyond delicious. Almost every single meal my family and I shared was perfect, including the haggis we had at The Bad Ass Pub!
While my week of rest was great and definitely needed, I could not wait to get back into the kitchen. School? Well, I could do without that. I also made shortbread cookies, so the post for that will follow this one quite soon. While in London, I visited Harrod's. Even though it was a zoo, I was so happy to see the food halls. I examined every food item I could, spending the most time in the bakery. I gazed into the case and saw a dark, dense cake. It looked delicious. I searched around for a label telling customers what it was, and I finally found it- Chocolate Pavé Cake.
Unfortunately, I did not get the chance to purchase a slice for myself. Instead, I decided that I would simply have to make my own when I returned home. A pavé cake is flourless, so it is not only deliciously fudgy but also a great cake to throw together, as all you need are eggs, chocolate, sugar, and butter.

As I was flipping the cake from the baking sheet onto my cake plate, I had a little mishap. The cake began to implode, but I caught it before too much damage had been done. A little edge piece was the only one to escape, but it was easy enough to reattach it to the cake without too much trouble. I dusted the cake with powdered sugar, in part to distract from the injury the cake had sustained and in part to add a little sweetness to the top.

This cake definitely lives up to its name, pave meaning paving stone. It is quite rich, so a little sliver is all you need to satisfy a craving for sugar.

Chocolate Pavé
Serves 9-12
Adapted from Room for Dessert

4 ounces bittersweet chocolate, roughly chopped
4 ounces unsweetened chocolate, roughly chopped
1/2 pound butter, cut into 1-inch cubes
6 eggs separated, at room temperature
1/2 cup plus 1/2 cup sugar
Powdered sugar for dusting

Preheat oven to 350. Butter an 8-by-8-by-2-inch square cake pan and dust with cocoa powder. Line bottom of pan with parchment paper. Put chocolate and butter in a bowl set over a pan of simmering water, stirring occasionally until chocolate has melted completely. Whip egg yolks with 1/2 cup sugar until they lighten and form a ribbon. Stir in melted chocolate mixture. In a large mixing bowl, whisk egg whites slowly until frothy. Once they form soft, wet peaks, gradually beat in remaining 1/2 cup sugar until whites form wet shiny peaks that hold their shape. Fold egg whites into chocolate mixture. Transfer batter to prepared cake pan. Bake for 35 minutes. Cool for 15 minutes. Serve dusted with powdered sugar.


  1. This was so delicious!


  2. Literally, this recipe was formed at the creation of the earth right after God made Adam hav a mouth. I can attest to the fact that this pave was rich and heavenly

  3. but also, what would the copper pot have done to help the whisking?

  4. The copper somehow affects the chemistry of the egg whites, speeding the process and making it easier. I think it oxidizes them or something