Pages Menu
TwitterRssFacebook
Categories Menu

Posted in Cake | 9 comments

Chocolate Pave Cake

Chocolate Pave Cake

Two of my favorite things in the world are chocolate and cake. For me, the best chocolate cake is a flourless chocolate cake such as the Chocolate Pave.

This recipe comes from Ready For Dessert by David Lebovitz where he explains that the Chocolate Pave is usually baked in a square pan and cut into rectangles so they look like little paving stones. Pretty handy since ‘pave’ means ‘paving stone’ in French.

I like the Chocolate Pave because it lacks things a ‘typical’ chocolate cake has such as, well, flour. It is also missing sugary frosting or filling. It is also missing sprinkles, and that is a bummer but you can always add those later.

For sure it is not the best looking of cakes yet what the Chocolate Pave is not lacking is delicious rich chocolate flavor.

So let’s get to making one shall we?

The Players:

  • 8 ounces (225g) unsalted butter
  • 4 ounces (115g) bittersweet or semisweet chocolate
  • 4 ounces (115g) unsweetened chocolate
  • 6 large eggs, separated and at room temperature
  • 1/2 cup (100g) + 1/2 (100g) granulated sugar
  • Pinch of salt
  • The Method:

    1) Preheat oven to 350F (175C)

    2) Butter the bottom and sides of a 9 inch square pan and line the bottom with parchment paper. Dust with cocoa powder and tap out the excess.
    (My 9 inch square cake pans where busy, uh, doing other things, so I used my 9 inch spring form pans. Whatev.)

    3) In a heatproof bowl, combine the butter and both chocolates. Create a double boiler by setting the bowl over a pot of simmering water, stirring occasionally until it’s melted. Remove the bowl from the heat.
    PRO-TIP: You do not need a lot of water for this. Just enough so it creates steam and so it does not all boil away.

    4) In a stand mixer fitted with your whip attachment, whisk together the egg yolks and 1/2 cup of sugar on high speed until it goes pale, increases in volume and it leaves a defined ribbon on the surface when you lift the whisk (about 5 minutes).

    5) Fold in the melted chocolate until fully incorporated.

    Chocolate Pave Cake swirl 2

    (Isn’t this pretty?)

    6) In a clean and dry bowl, whisk the egg whites and salt on a low speed until the form soft, wet peaks. Gradually beat in the remaining 1/2 cup of sugar and continue whisking at high speed until the whites form stiff peaks.

    7) Fold the egg whites into the egg and chocolate mixture until just incorporated. To avoid collapsing your meringue – do not overfold and be gentle.

    8) Scrape the batter into the pan and gently smooth the top.

    9) Bake for about 35 minutes (It will still have a slight wobble on the top). Look for the cake to rise and formed a cracked top.

    10) Let cool for 15 mins.

    Chocolate Pave Cake sunken

    Oh no! It totally collapsed.

    Just kidding. That is supposed to happen. It’s all good.

    (BTW- The picture shows two cakes. This recipe only makes one cake. I made a double batch.)

    11) Invert the Chocolate Pave onto a plate or a cake board and remove the parchment paper. Re-invert onto your serving plate.

    Chocolate Pave Cake plain David Lebovitz

    12) Dust with icing sugar if you wish.

    Chocolate Pave Cake dusted

    I recommend serving a slice with a serving of whipped cream on the side…maybe even topped with sprinkles!

    (There you go. I knew I would get some sprinkles in there somehow. Like I always say, “Sprinkles are for winners!”)

    What do you think about this recipe? Easy enough right?
    Let me know in the comments how yours turned out.

    Chocolate Pave Cake plain David Lebovitz
    Chocolate Pave Cake recipe
    Print Recipe
    Servings
    1 9 in
    Cook Time
    35 minutes
    Servings
    1 9 in
    Cook Time
    35 minutes
    Chocolate Pave Cake plain David Lebovitz
    Chocolate Pave Cake recipe
    Print Recipe
    Servings
    1 9 in
    Cook Time
    35 minutes
    Servings
    1 9 in
    Cook Time
    35 minutes
    Ingredients
    Servings: 9 in
    Instructions
    1. Preheat oven to 350F (175C)
    2. Butter the bottom and sides of a 9 inch square pan and line the bottom with parchment paper. Dust with cocoa powder and tap out the excess.
    3. In a heatproof bowl, combine the butter and both chocolates. Create a double boiler by setting the bowl over a pot of simmering water, stirring occasionally until it's melted. Remove the bowl from the heat. PRO-TIP: You do not need a lot of water for this. Just enough so it creates steam and so it does not all boil away.
    4. In a stand mixer fitted with your whip attachment, whisk together the egg yolks and 1/2 cup of sugar on high speed until it goes pale, increases in volume and it leaves a defined ribbon on the surface when you lift the whisk (about 5 minutes).
    5. Fold in the melted chocolate until fully incorporated.
    6. In a clean and dry bowl, whisk the egg whites and salt on a low speed until the form soft, wet peaks. Gradually beat in the remaining 1/2 cup of sugar and continue whisking at high speed until the whites form stiff peaks.
    7. Scrape the batter into the pan and gently smooth the top.
    8. Bake for about 35 minutes (It will still have a slight wobble on the top). Look for the cake to rise and formed a cracked top.
    9. Let cool for 15 mins.
    10. Invert the Chocolate Pave onto a plate or a cake board and remove the parchment paper. Re-invert onto your serving plate. Dust with icing sugar if you wish.
    Share this Recipe

    Original recipe by David Lebovitz from his book Ready For Dessert.

    9 Comments

    1. I’m intrigued. Can’t wait to try this. I agree it’s not too pretty, but who cares. It’s the taste that counts. 🙂

      • Yep. Duff Goldman recently said, “So you would rather see a pretty cake that tasted bad beat an ugly cake that was delicious? Hmm. Interesting.”

      • Thank you for visiting and for your comment and request Steve.
        Regarding sharing more healthy and balanced diet recipes, to me, a healthy and balanced diet includes portion control and exercise. Here is a snippet from our “About” page:
        “Although we are well versed at Wild Side Confections in the making of sugar free desserts and gluten free bread and cake as well as other so-called ‘healthy desserts’ you will probably not find many of them here. …we believe that carbs and fats don’t make people fat, rather eating too much carbs and fats and sitting at a desk all day and on the couch all night watching reruns of I Love Lucy makes people fat.
        We at Wild Side Confections believe you should enjoy your life. We believe you should take a walk on the wild side. We believe you should enjoy dessert. … Just be smart about it. Control your portion size and be good to yourself.”
        You can read the entire “About” page here.
        Troy recently posted…Peanut Butter and Nutella PieMy Profile

    2. Hey Troy, I love the photos mate. Have you ever thought of doing a video of the process and putting it on YouTube. I’m sure something like that would get a lot of views.

      Also, I like the idea of having a flourless chocolate cake. That way you have more of the chocolate coming through.
      Peter recently posted…Easy Betting Sites Where To Find ThemMy Profile

      • Thank you Peter. And yes. I HAVE thought of that and it is indeed in the process. A huge monkey wrench was thrown into the process recently when the large commercial kitchen I was baking at and planned to use their facility for filming after hours was closed. Now I am in a smaller bakery which is open 24 hours so filming there will be not so easy so I am working out details and plans for an alternative location just for filming. Ultimately I would love to have an awesome YouTube channel. I can do so much better than much of the stuff out there. And my whole mission- to break down the mysteries of baking and expose some of the secrets and tips so aspiring bakers can be rock stars will go over well I do believe.
        Thanks for the idea, inspiration, motivation and support Peter! You rock!
        PS- Have you any dessert recipes with Vegemite you could share with me?
        Troy recently posted…Iceberg JELL-OMy Profile

        • Afraid not Troy, I just put vegemite on my toast. A little boring perhaps but thats the way I love it. I’m sure there are some vegemite recipes out there though.
          Peter recently posted…Best Smart Watch Best Sports Smart WatchMy Profile

    3. I like the idea of having a flourless chocolate cake. That way you have more of the chocolate coming through.

      • It is a whole different texture as well. Enjoy!

    Post a Reply

    Your email address will not be published. Required fields are marked *

    three × one =

    CommentLuv badge

    This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 7 approved comments. Use your real name and then @ your keywords (maximum of 3)
    Social media & sharing icons powered by UltimatelySocial