Gateau au Chocolat (Rich Flourless Chocolate Cake)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 7
About this dish
Seventy percent dark chocolate and butter far outweigh the flour, so the cake bakes dense and close to a truffle rather than a sponge.
Read more
Separating the eggs and folding in a meringue keeps it from being heavy, and it melts softly instead of sitting like fudge.
Ingredients
Instructions
- 1
Preheat the oven to 170°C and prepare the cake pan.
Break 200 g dark chocolate into small pieces, then separate the 4 eggs into yolks and whites so the meringue can be folded in later.
- 2
Melt the chocolate with 120 g unsalted butter slowly over a double boiler.
Keep water out of the bowl, stir until glossy and smooth, then remove from the heat and let it cool to lukewarm.
- 3
Whisk the yolks with part of the sugar until the color turns paler.
When the chocolate mixture is no longer hot, add it gradually to the yolks and mix evenly without scrambling the eggs.
- 4
Whip the whites with the remaining sugar and 1 g salt into a glossy meringue.
Stop when soft peaks hold their shape, because overbeating makes the batter harder to fold and can deflate it.
- 5
Sift in 50 g cake flour and 20 g cocoa powder, then fold gently just until no dry streaks remain.
Add the meringue in 2 or 3 additions, folding carefully to keep the trapped air.
- 6
Pour the batter into the pan and bake for 28 to 30 minutes.
Pull it when the center still jiggles slightly and a toothpick has moist crumbs, then cool completely and finish with cocoa powder.
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