Decadent Gateau au Chocolat: A Rich Chocolate Cake Recipe
Gateau au Chocolat: A Moist and Intense French Chocolate Cake
Hello everyone! Today, I’m excited to share a recipe for Gateau au Chocolat, a cake that perfectly balances sweetness with a hint of bitterness. Its deep chocolate flavor is incredibly alluring, and it’s not overly sweet, making it utterly irresistible. This elegant dessert is perfect for enjoying at home with a warm beverage or gifting to loved ones. Get ready to create this sophisticated treat with ease, even if you’re new to baking, with these detailed tips and step-by-step instructions!
Ingredients- 82g Dark Chocolate (recommended 60% cacao or higher)
- 44g Unsalted Butter
- 26g Heavy Cream (recommended 35% fat or higher)
- 36g Egg Yolks (approx. 2 yolks)
- 15g Cake Flour
- 17g Cocoa Powder (unsweetened)
- 89g Egg Whites (approx. 3 whites)
- 40g Granulated Sugar
- Powdered Sugar (for dusting, optional)
Cooking Instructions
Step 1
First, to ensure a smooth texture for your Gateau au Chocolat, sift the cake flour and cocoa powder together 2-3 times. This step prevents lumps and helps the dry ingredients incorporate evenly into the batter, resulting in a silkier cake.
Step 2
In a heatproof bowl, combine the finely chopped unsalted butter and dark chocolate. You can melt these ingredients over a double boiler (bain-marie) or in the microwave in short 30-second intervals, stirring in between. Continue stirring until both are completely melted and smooth.
Step 3
Once the butter and chocolate are fully melted, remove the bowl from the heat. Pour in the warmed heavy cream and stir until you achieve a smooth, glossy ganache. It’s best to let this mixture cool slightly so it’s not too hot.
Step 4
In a separate bowl, whisk the egg yolks. Gradually add them to the slightly cooled chocolate mixture, about 2-3 additions at a time, mixing gently with a whisk until well combined. Ensure the yolks are fully incorporated without splitting, and whisk until the mixture becomes slightly viscous for a richer flavor.
Step 5
Add the sifted cake flour and cocoa powder to the egg yolk mixture. Using a spatula, gently fold them in until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough cake.
Step 6
In a clean, dry bowl, place the egg whites. Begin whipping them with an electric mixer or a whisk. As soon as they start to foam, gradually add the granulated sugar in 3-4 additions while continuing to whip. Aim for stiff, glossy peaks. Adding the sugar all at once can prevent the meringue from forming properly, so dividing it is key.
Step 7
Whip the meringue to a ‘soft peak’ stage, where the peaks slightly curl over when the whisk is lifted – often described as ‘bird’s beak’ consistency. Over-whipping can cause the meringue to split, so stopping at this stage is important.
Step 8
Gently fold the meringue into the chocolate batter in three additions, being careful not to deflate the air bubbles. Start by folding in about one-third of the meringue to lighten the chocolate base, then add the remaining meringue in two more additions. Use a folding motion, as if rolling a bowling ball, to incorporate the meringue without losing volume and to ensure even mixing.
Step 9
Finally, give the batter a quick stir with your whisk just once or twice to ensure no lumps remain – do not overmix. Pour the finished batter into your prepared cake pan (round or square). Gently tap the pan on the counter 2-3 times to release any large air bubbles. Bake in a preheated oven at 160°C (320°F) for approximately 45 minutes. Avoid opening the oven door frequently during baking.
Step 10
Once baked, remove the cake from the oven and firmly drop the pan from a height of about 10-15 cm onto the counter. This technique helps to evaporate excess moisture and creates a denser, moister texture. Let the cake cool in the pan on a wire rack for 5-10 minutes before carefully running a knife or spatula around the edges to release it from the pan.
Step 11
After removing the cake from the pan, let it cool completely on the wire rack. Allowing it to cool fully will ensure a clean slice and allow the rich flavors to meld.
Step 12
Once completely cooled, dust the Gateau au Chocolat generously with powdered sugar through a sieve. Your exquisite French chocolate cake is now ready to be enjoyed! Savor the deep, intense chocolate flavor.
