When the galette is fully cooked on one side, flipped and just about cooked on the other side, you can add the filling, spreading it out as you like, then fold the galette up to the center of the filling, as in the photo.
SPECIAL EQUIPMENT: large, heavy saucepan
PREPARATION TIME: 30 minutes
DIFFICULTY LEVEL: simple but requires attention
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.