Gâteau au chocolat fondant – moist French chocolate cake Recipe
This is an intensely chocolatey cake with a dense, moist texture that in France is often served after Sunday lunch or for birthdays. It’s not fluffy like a sponge cake; it’s more like a cross between a brownie and a classic cake. It’s best slightly warm, when the center is still delicately soft.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
8
Ingredients
- dark chocolate minimum 60% cocoa, chopped - 200 g
- butter plus a little extra for greasing the tin - 150 g
- sugar - 150 g
- egg at room temperature - 4 piece
- wheat flour type 450–550 - 60 g
- salt - 1 pinch
- powdered sugar for dusting the top, optional - 1 tablespoon
Main Ingredient:
chocolate
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease a round 22 cm cake tin with butter and line the bottom with baking paper.
- Place the butter and chopped chocolate in a heatproof bowl. Set the bowl over a saucepan with gently simmering water (the bottom of the bowl should not touch the water) and stir until everything is melted and combined into a smooth mixture. Set aside for a few minutes to cool slightly.
- In a separate bowl, beat the eggs with the sugar using a mixer for 3–4 minutes, until the mixture is paler and slightly fluffy.
- Pour the cooled chocolate and butter mixture into the beaten eggs, mixing constantly on low speed or with a hand whisk until combined.
- Add the sifted flour and a pinch of salt. Gently fold with a spatula or spoon just until combined; do not overmix.
- Pour the batter into the prepared tin and smooth the top.
- Place in the preheated oven and bake for 20–25 minutes. The center of the cake should still be slightly soft – when you insert a skewer, it should come out with a few moist crumbs, but not raw batter.
- Remove the tin from the oven and leave the cake in the tin for 10–15 minutes to set slightly. Then remove from the tin, dust with powdered sugar, and cut into pieces.
- Serve slightly warm or at room temperature, on its own or with a scoop of vanilla ice cream.
Storage
In fridge:
4 days
Freezing:
Yes
Ciasto przechowuj pod przykryciem w temperaturze pokojowej do 2 dni, a w lodówce do 4 dni. Możesz też zamrozić pojedyncze kawałki owinięte folią na około 2 miesiące i rozmrażać w temperaturze pokojowej.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
