Gateau au Chocolat

In Patricia Wells’ popular Bistro Cooking, there are two chocolate cake recipes—on opposing pages. Wells says that “one can never have too many chocolate cakes in one’s repertoire,” and I concur. I have made both and found the gateau from La Mas de Chastelas near Saint-Tropez to be better. Because the cake has to cool for hours, you can leave it in the springform pan, which makes for easy carrying. When you are ready to share, shower it with confectioner’s sugar and someone with love.

1 pound (500 g) bittersweet (around 60 percent) chocolate
8 oz (250 g) unsalted butter
10 eggs, separated
1/4 cup (50 g) sugar
1/4 cup (35 g) flour
confectioner’s sugar

Preheat oven to 400 degrees, and butter a 9 1/2-inch springform pan. Melt together chocolate, butter, and sugar and set aside to cool. Whisk egg yolks into chocolate, and then whisk in flour. Beat egg whites until they form stiff peaks; do not overbeat. Fold into chocolate, pour batter into pan, and bake 15-20 minutes until the middle begins to rise. Remove cake and place a plate over the pan for 10-15 minutes (the cake continues to cook gently in its own steam, but will not set completely) until the middle has risen. Allow to cool completely in pan; serve at room temperature.


6 thoughts on “Gateau au Chocolat

  1. Hello! Would you happen to have photo of a slice of the chocolate cakes? It’s my first time to bake a chocolate cake that uses whipped eggs for aeration instead of chemical leaveners. I think I’m doing it correctly by the instructions in the book but just wanted to have something to compare them with. 😊

    1. I don’t have a good photo, but will post one on my Instagram the next time I make a gateau au chocolat. This cake is more like a flourless chocolate cake and will be more dense than one with primarily flour. It is very rich and therefore requires no frosting; a sprinkling of powdered sugar does the trick. I hope this is helpful!

      1. Thanks for the quick reply! True, it is very dense. I thougt it still resembled a regular cake when I had it still warm and just out of the oven. But when I made it again and chilled it in the fridge first before slicing, I found it now looks like a solid block of chocolate, no air in it at all! So I thought I might’ve done something wrong. Haha

  2. Oh! That actually makes sense.. How long do you think the cake will last without refrigeration? Sorry for the many questions hehe, but thank you for all your replies!

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