Chocolate Gateau
HB-0587 · Hand-built original · France
FranceDessertVegetarianLow-Sodium
Main ingredient: chocolate
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 8¾ oz plain dark chocolate, broken into pieces
- 6¼ oz butter, plus more for the tin
- 2 tablespoons milk
- 5 eggs, separated
- 6¼ oz granulated sugar
- 4½ oz all-purpose flour, sifted
Method
- Heat the oven to 350°F. Butter and line the base of a 9-inch springform tin.
- Melt the chocolate with the butter and milk in a heatproof bowl over simmering water, stirring until smooth. Remove from the heat and cool slightly.
- Whisk the egg yolks with the sugar until thick and pale, then stir in the melted chocolate mixture.
- Fold in the sifted flour until just combined.
- In a clean bowl, whisk the egg whites to soft peaks and fold them into the batter in two additions, keeping as much air as possible.
- Pour into the tin and bake for 35 to 40 minutes until risen and just set in the center with a slight wobble.
- Cool in the tin for 15 minutes, then turn out. Serve warm or at room temperature, dusted with cocoa or with cream.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).