Sorry, these are not great photos; obviously in a rush.😍 They certainly don’t do this Gâteau au Chocolat justice—a gem of a recipe adapted from Elizabeth David’s French Provincial Cooking. I’ve been cooking this for ……….. at least 30 years – it’s deliciously simple, relying on fresh eggs and good-quality chocolate. A rich, super chocolatey and moist but not heavy cake. Perfect as a dessert or a damn fine chocolate cake with coffee!
Afterwards, you can flavour it with orange, lavender or a little chilli. I don’t think Elizabeth David would approve, but it is very good with any of the above. 😁 Chocolate cake is good at any time of the year, and because of this recipe’s slightly denser consistency, it’s perfect with any seasonal fruit. A little goes a long way—a super easy dessert.
My copy of French Provincial Cooking lost its cover long ago. There are no pictures, but you don’t need them; she writes beautifully and immediately transports you into her world – guiding you with her razor-sharp wit. I still find her very inspirational; her books were the cornerstones of my early ventures into the kitchen. If you don’t own any, A Book of Mediterranean Food, Italian Food, and French Country Cooking are all valuable additions to the bookshelf.
Fresh Eggs and Good Chocolate
For this version of the Gâteau au Chocolat, you will need a 20 cm round cake tin, four fresh eggs, 155g each of dark chocolate (70-75%), soft brown sugar, 115g butter, 35g plain flour, and a pinch of salt.
Fresh eggs whisk up much better and don’t collapse when you fold in the other ingredients.
Gâteau au Chocolat – Method
Preheat the oven to 180℃ and then use the warming oven to melt the butter and chocolate in an ovenproof dish. Set aside to cool. Separate the eggs and beat the egg yolks with the sugar and a pinch of salt until super light a frothy. Meanwhile, in a meticulously clean bowl, beat the egg whites into stiff peaks. Combine the melted chocolate/butter with the egg mixture. Add the flour using a sieve and mix. Loosen the mixture with little egg white and then carefully fold in the rest of the whites. Making sure no egg white is showing!
Bake on the middle shelf in a preheated oven (180℃) for 25 minutes. David recommends 35 minutes but over the years, I have found that a little too long. The cake should be a little gooey in the centre with a slight crust on top. (Do the knife test – there should be a hint of cake mixture). Don’t worry; it will be perfect when it cools.
Turn it out as soon as it is cool enough to handle. As per the picture, you can melt extra chocolate and butter for a chocolate topping😁. Dust with icing sugar and serve with fresh cream and fresh fruit. I’ve decorated this cake with kumquats, but strawberries are particularly delicious. Especially if you macerate them with some icing sugar and finely chopped fresh mint.🍓🍓
Lots more delicious cakes here
Elizabeth David’s Gâteau au Chocolat
Equipment
- 1 24cm loose bottom round cake tin. Greased or lined with baking paper.
Ingredients
- 4 fresh eggs (separated)
- 155 g min 70% dark chocolate
- 155 g soft brown sugar
- 115 g butter
- 35 g all-purpose flour
- pinch salt
Instructions
- Preheat the oven to 180℃ and use the warming oven to melt the chocolate and butter in an overproof dish. Set aside to cool.
- Whisk the egg yolks with the sugar and pinch of salt until pale and frothy.
- In a meticulously clean bowl, whisk the egg whites into firm peaks.
- Combine the melted chocolate/butter with the egg mixture. Add the flour using a sieve and mix. Loosen the mixture with little egg white and then carefully fold in the rest of the whites. Making sure no egg whites are showing!
- Loosen the mixture with little egg white and then carefully fold in the rest of the whites. Making sure no egg whites are showing! Quickly pour into the prepared cake tin – using the spatula to ensure an even surface.
- Bake on the middle shelf in the preheated oven (180℃) for 25 minutes. David recommends 35 minutes but over the years, I have found that a little too long. The cake should be a little gooey in the centre when you remove it from the oven. (Do the knife test – there should be a hint of cake mixture). Don't worry; it will be perfect when it cools.
- Turn the cake out as soon as it is cool enough to handle.
- Dust with icing sugar and serve with fresh fruit and cream or ice cream.
- If you are serving it as a dessert, you can also decorate it with a little melted chocolate softened with melted butter……….
Reader Interactions