Chocolat~

Madame Jéhane Benoit~

From Wikipedia, the free encyclopedia
Jehane Benoît
Born March 21, 1904
Montreal, Quebec
Died November 24, 1987 (aged 83)
Sutton, Quebec

Jehane Benoît, OC (née Patenaude) (March 21, 1904 – November 24, 1987) was a Canadian culinary author, speaker, commentator and journalist.[1]
In 1973, she was made an Officer of the Order of Canada "for her contribution to this art in Canada".[1]

When I married 37 years plus ago..I did not know how to cook or bake a thing..
Sadly..or gratefully ,I only had 1 cookbook from my mom..her huge Mme. Benoit book..
Of course I had never made anything from it..But my husband.. older than I was had made her sour cream chocolate cake and kept raving about it..
So I set off of course to make it 37 years ago..and am still making it~

He was a bit avant-gardiste to say the least ..as was she.. as lemon rind was added to the cake batter..:)

It works..He loves many different kinds of chocolate cake recipes ow..but when I want to step back in time..I treat him to this:)


It's different..

and delicious..

La Recette~

Ingrédients
2 carrés (2 onces) de chocolat non sucré /2 unsweetened chocolate squares..2 ounces
1 tasse d'eau bouillante/1 cup boiling water

2 tasses de farine tout-usage, tamisée/2 cups sifted all purp.flour
1/4 c. à thé de sel/1/4 tsp salt
1 c. à thé de soda/1 tsp baking soda
1 c. à soupe de zeste de citron râpé/1 tbsp grated lemon zest
1/2 tassse de beurre/1/2 cup buttersoftened
1 c. à thé de vanille/1 tsp vanilla
1-3/4 tasse de cassonade bien tassée/1 3/4 cup packed brown sugar
2 oeufs/2 eggs
1/2 tasse de crème sure, commerciale/1/2 cup sour cream


Préparation
Chauffer le four à 325 F, et graisser un moule à pain de 9 X 5 X 3 pouces. Placer le chocolat dans un petit bol, y ajouter l'eau bouillante et laisser tiédir. Tamiser la farine, le sel et le soda, ajouter le zeste de citron râpé.
Mélanger le beurre et la vanille et mettre en crème avec un malaxeur électrique jusqu'à ce que le mélange soit crémeux, ajouter la cassonade et continuer à travailler la pâte jusqu'à ce qu'elle soit très crémeuse.
Ajouter les oeufs, un par un, en battant bien entre chaque addition. Incorporer la farine avec soin, en y mélangeant la crème sure et en dernier lieu.. le mélange du chocolat et de l'eau.
Verser la pâte (c'est une pâte claire) dans le moule préparé et cuire de 50 à 60 minutes ou jusqu'à ce que le gâteau soit cuit. Refroidir sur un gril à gâteau pendant environ 5 min, démouler et refroidir complètement.

Preparation

Preheat oven to 325..Prepare a 9x5x3 inch loaf pan(see my notes below)
Place the chocolate squares in abowl and pour boiling water over..let melt..and become tepid..
Sift flour,salt and soda,add lemon zest.
Cream butter and vanilla with electric mixer..add brown sugar and continue mixing until mixture is very creamy..ad eggs one by one beating well after each addition..
Gently add flour mixture and then sour cream..lastly..the chocolate warm water mixture..
Pour into prepared pan and bake 50-60 mins.. Let cool on a rack ap 5 mins and then unmold..

Many people leave it unglazed.. see my notes below..

My notes..I used a 9 inch springform pan..and I really went wild and used Penzey's chocolate instead of the squares.. a gift from a friend:)I have made the cake so many times I can improvise~
I combined the dry cocoa w/ melted butter and added separately.. and the warm tepid water after..together..they become like a statue:).
I add a ganache glaze and make the stripes w/ a neat gadget that looks like sharks teeth:)

Enjoy~ She was our Julia Child~