Gâteau Au Chocolat

Dive into a world of decadence with this flourless French chocolate cake, a heavenly creation where butter, eggs, and rich chocolate harmonize to craft a dessert that’s irresistibly smooth and utterly sublime. This gluten-free and keto-friendly delight melts in your mouth, making it perfect for any occasion

View Instructions

Servings

6 to 8

Ready In:

2hrs 45min

Calories:

610

Good For:

Anytime

Inroduction

About this Recipe

By: French Cooking Book This recipe is from a Cooking Book from France that my dear friend Marie-Pascale Chagny gave me during one of our trips to her hometown of Fontenay-aux-Roses.

Ingredients

250 g chocolate, chopped
225 g butter in pieces
5 eggs
100 g, plus 2 tbsp caster sugar
2 tbsp cocoa powder, plus a little for the end
2 tsp liquid vanilla
chocolate shavingz for decorations

Step by Step Instructions

Cake

Step 1

Preheat the oven to 170°C (th 3). Lightly butter a 23 cm removable mold, the bottom of which you line with baking paper with butter and sprinkle with a little sugar, without excess.

Step 2

This cake is cooked in a bain-marie, cover the bottom and sides of the mold tightly with double thickness of aluminum foil.

Step 3

Melt the chocolate and butter in a saucepan over low heat, stirring often, to obtain a smooth cream. Take off the fire. Beat the eggs with 100 g of sugar for 1 minute with a mixer.s

Step 4

Mix the cocoa and the rest of the sugar, and carefully incorporate them into the eggs. Add the vanilla and melted chocolate and mix everything gently. Pour the mixture into the mold, tapping it lightly to remove any air bubbles.

Step 5

Place the mold in an oven dish into which you pour boiling water up to 2 cm from the upper edge of the mold. Cook for 45 to 50 minutes, until the edges are set and the center is still soft (a knife inserted 5 cm from the edges should come out clean). Remove the pan, remove the foil, place on a rack, remove the sides, and let cool completely (the center will collapse slightly).

Step 6

Invert the cake onto the rack. Remove the bottom and the paper. Sprinkle generously with cocoa, and arrange the chocolate shavings around the edge. Slide the cake onto a plate.

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