Saturday, December 08, 2007

French chocolate cake recipe (gateau chocolat) - revised 9.6.11

This is my no-fail chocolate cake that I serve all the time. And it's super-easy! Always gets rave reviews and requests for the recipe. Looks like a flourless chocolate cake. Lots of chocolate flavor, but tastes nice and light. This recipe has been adapted from the back of a Nestle Dessert Chocolat Noir (dark baking chocolate from France) package. (Thank you, Julie P, for introducing me to this marvelous cake.) This cake is still great the next day so if you have a big party to plan, you could make this cake a day in advance and perhaps reheat individual pieces in the microwave for 10-20 seconds before serving with vanilla ice cream.


1 cup semi-sweet chocolate chips
1 3/4 sticks of butter cut up into pieces (14 T), plus extra for greasing pan (<1 T)
4 eggs
3/4 cup sugar
1/2 cup all purpose flour (plus extra for prepping pan)
powdered sugar for dusting (optional)
high quality vanilla ice cream (optional)

Preheat oven to 350 degrees F. Butter and flour a 9-inch cake pan (I prefer a springform pan). Melt chocolate chips and butter in a saucepan over medium heat, mixing periodically. Immediately take pan off heat when chocolate and butter is melted. Mix gently by hand until no lumps. In a separate larger bowl, with an electric mixer, mix eggs and sugar until homogeneous. Add flour. Mix until homogeneous. Add chocolate mixture. Mix until homogeneous. (Do you hear an echo in here?) Pour mixture into prepared pan and bake on the middle rack for 20-25 minutes or just until the center of the cake no longer wiggles when you jiggle it. Or if you like your cake a little runny in the middle, then take it out when it wiggles just a little below the surface. Let cool in pan. Dust with powdered sugar just before serving if desired. Best to serve warm with a scoop of high quality vanilla ice cream (I prefer softened Haagen-Dazs). Enjoy the luxuriousness of this simple, yet elegant, cake.

[Note: If your oven gets too hot in areas (for example, towards the back), it may result in big bubbles at the surface of the cake. Turning your cake 180 degrees halfway through may alleviate the problem. Or, if your oven is too hot in general, you may want to put your cake in before the oven says it's actually at 350 degrees.]


Dana said...

making this for Kesten's birthday tonight! Thanks for the delish recipe. Dana

tiny squid said...

Hi! I found your blog post as I was searching for a recipe I could make with the Chocolat Noir bar. If I were to use the chocolate bar, would I use the entire bar - or just a portion of it? I"m assuming I'd use it in place of the chocolate chips that you listed in your recipe. Thanks!

tiny squid said...

BTW, if you can email me at taffystay (at) gmail (dot) come, that'd be great. Thanks!