Gâteau au chocolat by Héloïse Brion

Name: Gâteau au chocolat
Prep time: 10 min
Cook time: 17 min
Ingredients: 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

Published: September 19, 2022 by Taste of France Editors 10494 7

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

Print Recipe

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

Cook Time17

Course: Dessert

Cuisine: French

Keyword: Chocolate Cake, Simple Chocolate Cake

Servings: 10 people

Calories: 477kcal

Author: Héloïse Brion

Ingredients

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

Instructions

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.

Notes

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

Extracted from:

*My Art of Entertaining: Recipes and Tips from Miss Maggie’s Kitchen* by Héloïse Brion (Flammarion, 2022).

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Comments

2022-10-07 19:25:14

Annie

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.

REPLY
- 2022-10-13 14:06:15
  
  Sarrah at Taste of France
  
  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 :)
  
  REPLY
2022-10-04 22:36:13

Marie Victoire Durand

Fantastic 😍

REPLY
2022-09-27 21:26:57

Experienced Baker

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.

REPLY
2022-09-23 22:40:29

bill marsano

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?

REPLY
- 2022-09-24 12:25:06
  
  Medusa
  
  I would say that by the amount of sugar in the recipe it could be pure chocolate.
  
  REPLY
2022-09-21 18:54:57

Nicole Safi

Merci beaucoup pour la recette du delicieux gateau au chocolat!

REPLY

Gâteau au chocolat by Héloïse Brion

Gâteau au chocolat

Ingredients

Instructions

Notes

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