Serves 8-10

This chocolate cake is super indulgent. It takes me back to my childhood, with its gooey texture that sticks to your teeth!

Person putting a slice of chocolate cake on a plate
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5 from 4 votes

Gâteau au chocolat

This chocolate cake is super indulgent. It takes you back to your childhood, with its gooey texture that sticks to your teeth!
Prep Time10 minutes
Cook Time17 minutes
Course: Dessert
Cuisine: French
Keyword: Chocolate Cake, Simple Chocolate Cake
Servings: 10 people
Calories: 477kcal
Author: Héloïse Brion


  • 1 stick plus 2 tbsp (5 oz./150 g) unsalted butter, diced, plus extra for the pan
  • 14 oz. 400 g dark baking chocolate, chopped
  • 5 eggs
  • 1 cup minus 1 tbsp (6 oz./180 g) superfine sugar
  • ¾ cup plus 2 tbsp (3½ oz./100 g) all-purpose flour, plus extra for the pan
  • Fleur de sel


  • Preheat the oven to 350°F (180°C/Gas Mark 4). Grease a 9-in. (23-cm) springform pan with butter, dust it with flour, and line the bottom with a disk of parchment paper (this will make it easier to unmold the cake).
  • Melt the butter and chocolate together in a saucepan over very low heat, stirring until smooth.
  • Whisk the eggs, sugar, and flour together in a mixing bowl until smooth. Pour in the melted chocolate and butter and mix well.
  • Pour the batter into the prepared pan and sprinkle with fleur de sel. Bake for 17 minutes, until the top is dry and set but the center is still moist. Let cool before unmolding the cake and serving.


You can also add pecans, chopped caramelized hazelnuts, or a pinch of cinnamon or cardamom to the batter.

Extracted from:

Photography © Christophe Roué 2022.

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  1. 5 stars
    In the US, ‘baking chocolate’ is bitter and unsweetened–cannot be eaten out of hand. Is this what Helolise intends, or does she mean something like Valrhona dark eating chocolate?
    Otherwise this look to be a terrific desert, especially because it can be whipped up in practically no time at all. Is Heloise’s book published in the US?

  2. I made this cake today exactly per the recipe. After baking for 17 minutes the top was dry (as specified) so I removed it from the oven and let it cool. When the cake was cool and cut, nothing but the top and sides was fully baked. The interior of the cake was like a runny pudding. The taste was delicious but the consistency was unacceptable.

  3. 5 stars
    I made this cake with the last of my bittersweet Callebaut chocolate. I added chopped walnuts and I baked it for 20 min., have a slow oven, let it cool and it was delicious. My husband called it a brownie cake. It was even better the day after.

    • What an amazing suggestion! Thanks for that, Annie. I’m glad you and your family enjoyed the recipe; I definitely have to try adding walnuts in it next time I make it 🙂


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