There’s chocolate cake, and then there’s Gâteau au Chocolat.
With minimal flour, no frosting, and much less sugar, it bears little resemblance to the traditional American chocolate cake.
Cuisines always give insight to their culture. I think this cake is a reflection of the French style: It’s simple, classy and chic…without trying too hard.
It’s also a dream come true for chocolate lovers. A bit crispy on the edges, light, yet dense on the inside, and just perfect in its unpretentiousness. And don’t worry..it’s supposed to be a bit flat (at least my version is).
The only difficult thing about it being on the flatter side is that you’ll feel entitled to another piece just because the surface area of your cake piece is so much smaller than the American cakes you’re used to. I tried to be all french about it and only have one small piece but the American in me took over and I kinda sorta had it for dinner.
Note: I adapted this recipe from a book called Bringing Up Bébé, which I talk about here.
Gâteau au Chocolat | French Chocolate Cake
- 5 oz 60% dark good quality baking chocolate
- 7 tbsp butter
- 6 tbsp flour
- 6 tbsp powdered sugar
- 1 tsp instant coffee powder
- 3 large eggs separated
- a pinch salt
Preheat oven to 350°F. Butter and flour a 9” round cake pan.
In a saucepan over lowest heat, melt the chocolate and butter. Remove from heat and stir in the powdered sugar, then the flour and instant coffee powder. Stir in the egg yolks one at a time.
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Fold in the egg whites into the chocolate mixture just until mixed.
Immediately pour this batter into the prepared pan and bake for 30 minutes, or until toothpick comes out clean.
Let the cake cool and serve with powdered sugar or whipped cream.