Recipe adapted from French Country Cooking by Mimi Thorisson
The original recipe calls for a 9 inch springform cake tin which will show off the lovely crust on top of the cake. However, using such a cake tin is likely to produce a cake with a gooey centre because it is such a wet batter. Such a cake would require about 30 minutes baking time, or a bit longer if you don’t want it too wet in the centre. Keep in mind that, in France, cakes with a gooey centre (moelleux au chocolat) are quite popular.
If you don’t like cakes with gooey centres, I would recommend making this cake in a Bundt tin or similar ring tin to that pictured – the cake should still be moist, but you avoid the problem of having a wet centre.
Whatever size pan you use, make sure you only fill it to about 2 cm (1 inch) from the top so that there is room for the cake to rise.
You could also omit the fleur de sel in this recipe, and just use salted butter.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.