This simple cake goes together in minutes. I melt the butter and the chocolate over the pilot lights on my stove. Do that before you measure out anything else, then by the time you’re ready for them, they’ll be cool enough (even if they’re lukewarm) to use. I love to serve home-made orange marmalade, just a small mound, alongside this cake.
Normally, you melt chocolate in a double boiler, but if this feels like a complication, and you have a burner on your stove to go very, very low, just melt the chocolate here, stirring it often so it doesn’t stick. I normally don’t recommend microwaves (ask me later), but if you’ve got one of course you know, they do make good chocolate melters.
This hearty dish is pure, simple, delicious, like the Breton region itself, with its endless coastlines, verdant rolling hills, and sea spray air.
The French call these “coookieees” and almost every bakery offers them. These are the best you’ll ever taste…my humble opinion!
It is neither traditional, nor even that American. But it almost always finds its way into our Thanksgiving supper. And it’s good for every other meal too!