Gateau Au Chocolat I
Indulge in the decadence of Gateau Au Chocolat I, a classic French chocolate cake that strikes the perfect balance between richness and elegance. Made with high-quality dark chocolate and a touch of vanilla, this dessert boasts an irresistibly fudgy center and a slightly crisp exterior. Its simple yet luxurious ingredients—including unsalted butter, granulated sugar, and a pinch of salt—come together in just 40 minutes, offering a gourmet treat with minimal effort. The double boiler method ensures the chocolate and butter blend into a velvety smooth base, while careful folding of sifted flour keeps the cake light yet dense with flavor. Perfect for intimate gatherings or celebratory occasions, this gateau can be served dusted with powdered sugar or paired with whipped cream or vanilla ice cream for an elevated experience. Whether you’re a chocolate lover or seeking a refined dessert, this recipe delivers indulgence in every bite.
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Recipe Information
Ingredients
- 200 grams dark chocolate (at least 70% cacao)
- 150 grams unsalted butter
- 150 grams granulated sugar
- 50 grams all-purpose flour
- 4 large eggs
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
Chop the dark chocolate into small pieces and melt it along with the unsalted butter in a heatproof bowl set over a pot of simmering water (double boiler method). Stir occasionally until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and slightly fluffy, about 2-3 minutes.
Gradually pour the melted chocolate and butter mixture into the egg mixture while whisking constantly to combine.
Sift the all-purpose flour and add it to the bowl with a pinch of salt. Gently fold the flour into the batter until just combined.
Stir in the vanilla extract and ensure the batter is smooth and fully mixed.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center remains slightly fudgy. Insert a toothpick into the center – it should come out with moist crumbs but not wet batter.
Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and place it on a wire rack to cool completely.
Dust the cooled cake with powdered sugar before serving if desired. Serve slices on their own or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.3 g | 299% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 206.9 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 298 mg | 23% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 1801 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
