Colonial chocolate cake pã©coul recipe

Colonial Chocolate Cake Pécoul recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Colonial chocolate cake pã©coul recipe, recipe Rating: 4.5
Number of votes:106

Ingredients:

9 ounces semisweet chocolate (we use chocolate chips)

5 ounces melted butter

1-1/2 cups sugar

4 eggs

3 Tablespoons flour

3 Tablespoons water

Instructions:

Melt chocolate with water over low heat and stir until smooth. Add butter and egg yolks, stirring all the time; add sugar; beat the egg whites until stiff and stir them into the batter; finally, stir in the flour. Grease and flour 9-inch pan. Bake at 400 degrees for 11 minutes and 325 degrees for 20 minutes. The cake is so gooey that it may not actually release from the pan, so you may have to serve it from the pan. Pécoul is a 1769 plantation mansion (national historic monument) on the Caribbean Island of Martinique that used to be in the family.