Decadent & Velvety Gateau Chocolat
Super Simple 4-Ingredient Gateau Chocolat (No Flour!)
Indulge in this intensely rich and moist Gateau Chocolat, crafted with absolutely no flour and just four essential ingredients. Made with premium dark chocolate, this cake is packed with antioxidants, making it a guilt-free pleasure. It’s the perfect dessert for those who are gluten-intolerant, calorie-conscious, or simply seeking a luxurious chocolate treat without the heaviness. Enjoy a slice of pure chocolate bliss anytime!
Key Ingredients
- 250g Dark Chocolate (recommend 60% cacao or higher)
- 200g Heavy Cream (35% fat or higher)
- 4 Fresh Eggs (at room temperature)
- 60g Granulated Sugar (adjust to taste)
Cooking Instructions
Step 1
Before you begin, ensure all your ingredients are at room temperature. Cold ingredients can cause the batter to separate. Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt it gently using a double boiler (bain-marie) until about half melted. Avoid melting it completely at this stage, as it can become difficult to handle later.
Step 2
Prepare a 16cm round springform pan. To prevent the cake batter from leaking, it’s crucial to prepare the pan thoroughly. Wrap the outside base and sides of the pan securely with 2-3 layers of aluminum foil. Then, line the inside walls of the pan with a strip of silicone baking paper (or parchment paper) to ensure the cake releases cleanly after baking.
Step 3
Pour the heavy cream into a small saucepan and heat it over medium heat until the edges just begin to simmer. Be careful not to let it boil over. Gently heating the cream will help it emulsify smoothly with the chocolate.
Step 4
Pour the warm heavy cream over the partially melted dark chocolate. The heat from the cream will help to melt the chocolate completely.
Step 5
Let the mixture sit undisturbed for about 1 minute to allow the chocolate to soften further. Then, using a silicone spatula, gently stir from the center outwards in a circular motion. Starting from the center helps to create a smooth emulsion more effectively. Continue mixing until you achieve a glossy, smooth ganache. This indicates that the chocolate and cream are well combined.
Step 6
In a separate bowl, crack the room-temperature eggs and add the granulated sugar. Using an electric mixer or a whisk, beat the eggs and sugar for about 5 minutes. You’re looking for the mixture to become pale ivory in color, thick, and fluffy. A good test is to lift the whisk; the mixture should leave a ribbon-like trail that slowly disappears after about 3 seconds. This indicates that the eggs are sufficiently aerated.
Step 7
Gradually pour the prepared chocolate ganache into the whipped egg mixture. It’s best to add it in stages rather than all at once, making it easier to incorporate smoothly.
Step 8
It’s essential to mix gently to preserve the air incorporated into the eggs. Hold one hand under the bowl to rotate it gently, while using a spatula in the other hand to fold the mixture from the bottom upwards. This ‘folding’ technique ensures everything is evenly combined without deflating the batter. Overmixing can lead to a dense cake, so be mindful of the time.
Step 9
Carefully pour the combined batter into the prepared springform pan. Gently tap the pan on the counter 2-3 times to release any large air bubbles. Place the springform pan inside a larger baking pan (roasting pan). Pour about 1-2 cm of hot water into the larger pan to create a water bath (bain-marie). This method ensures the cake bakes gently and stays incredibly moist.
Step 10
Bake in a preheated oven at 160°C (320°F) for approximately 1 hour. Oven temperatures can vary, so after about 50 minutes, insert a skewer into the center; if it comes out clean, the cake is done. Once baked, do not remove the cake immediately. Turn off the oven and leave the door slightly ajar for about 30 minutes to let the cake cool down gradually inside the oven. This helps prevent the cake surface from collapsing. After the cake has cooled completely, refrigerate it for at least half a day (or overnight) to allow the flavors to meld and the texture to set. Before serving, you can adorn it with lightly whipped cream or a dusting of powdered sugar for a beautiful presentation. Enjoy your delicious Gateau Chocolat!
