French Dark Chocolate Cake (Gâteau au Chocolat)
From the MolalaCook kitchen · 烘焙手記
French Dark Chocolate Cake (Gâteau au Chocolat)
法式濃朱古力蛋糕
Bake a 15 cm gâteau au chocolat with 70% dark chocolate and cocoa.
▶ Watch the recipe
Before you begin
Softly whipped egg whites lighten the dense base, giving the cake a delicate crust and a rich middle. A softly curved meringue peak blends more readily into the dense chocolate than a dry, stiff one.
Method 做法
Make the chocolate base
Melt the butter and dark chocolate together gently. Allow to cool a little, then stir in the cream and yolks until glossy.
See this stage at 0:33 →
Whip the whites
Add lemon juice and salt to the egg whites. Beat until foamy, then add the sugar in three portions and continue to soft peaks.
Fold the batter
Fold some meringue into the chocolate to loosen it. Sift the flour and cocoa over the mixture in stages, alternating with more meringue to avoid weighing down the foam. Fold with a spatula until the colour is even.
See this stage at 3:01 →
Bake in a 15 cm tin
Pour into a paper-lined 15 cm round tin. Smooth the top and tap gently. Bake at 170°C (338°F) for about 40 minutes. Cool before unmoulding. Serve as it is or dust with a little cocoa.
See this stage at 4:30 →
Watch & bake along
French Dark Chocolate Cake (Gâteau au Chocolat)
✦When should I add the dairy and yolks?+
Tools for this recipe
TIGERCROWN Non-Stick Springform Cake Pan – Made in Japan · 15 cm / No. 3512
The removable ring makes it easier to release the finished cake. Choose a size that matches your tin.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
