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Le Chaudron recipe
Gâteau araignée au chocolat
Chocolate spiderweb cake
⏱ 70 minServes 8Medium570 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 g (7 oz)dark chocolate
150 g (5 oz)unsalted butter
150 g (5 oz)superfine sugar
4whole eggs
100 g (3½ oz)all-purpose flour
200 g (7 oz)white chocolate- 1chocolate spider
- 200 g (7 oz) dark chocolate
- 150 g (5 oz) unsalted butter
- 150 g (5 oz) superfine sugar
- 4 whole eggs
- 100 g (3½ oz) all-purpose flour
- 200 g (7 oz) white chocolate
- 1 chocolate spider
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection, butter the cake pan and gently melt the dark chocolate with the butter over a water bath.
- Whisk the eggs with the granulated sugar in the bowl until pale, then stir in the warm melted chocolate until smooth.
- Fold in the sifted flour, pour into the buttered pan and smooth the top.
- Bake 25 min until the top is set but the center still soft, then cool completely before unmolding onto a plate.
- Melt the white chocolate over a water bath, put it in the piping bag and pipe concentric circles on the cake from the center out.
- Immediately drag a knife tip from the center outward through the circles to make a web, then place a chocolate spider in the center before serving.
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