This has been my signature cake for a few years now.
The trick is not to bake it too long so that it stays fluffy and doesn’t become dry.
It’s not too sweet either like many other chocolate cakes, so you can have it as it is or with a crème anglaise (vanilla cream/custard), à la mode (with vanilla ice cream), or with a scoop of crème fraîche, which is also very good and contrasts well with the bitterness of the dark chocolate. I enjoyed it on its own with a cup of coffee.
Gâteau au chocolat
300g chocolate (I used Lindt 85% 150g -70% 150g)
4 eggs, separated
pinch of salt
18cm spring-form tin, greased
1. In water-bath melt the butter, chocolate and the espresso.
Notes: Make sure the heat is not too high, otherwise the ingredients will separate and you get a grainy texture. Prefer a low-medium heat. Keep stirring to get a smooth texture. (If the texture does separate, use a hand mixer).
2. Let the chocolate cool and add the sugar.
3. Separate the egg yolks from the whites. Add the egg yolks one by one, stir well.
4. Add the flour.
5. In a cool bowl (put in the fridge or freezer for 15 min) whip the egg whites with a pinch of salt until stiff. Add them to the chocolate mixture in 3 times and gently fold in.
6. Place the dough in a round 18 cm spring-form tin.
7. Bake 25-30min on 150 c°. It should be crunchy on top and soft in the middle.
8. Let cool and sprinkle dark chocolate powder for decoration.