Gâteau au chocolat simple – simple French chocolate cake Recipe
This homemade French chocolate cake is less of a “dessert” than a mousse or tart, and more like a coffee cake – moist, intensely chocolatey, but without complicated layers. The French often bake it for the weekend so there’s something sweet with afternoon coffee or hot cocoa for the kids. It’s very easy to make, and it disappears from the plate surprisingly fast.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
8
Ingredients
- dark chocolate min. 50–60% cocoa - 200 g
- butter plus a little extra for greasing the tin - 150 g
- sugar - 150 g
- eggs at room temperature - 4 pieces
- wheat flour type 450–550 - 80 g
- baking powder - 0.5 teaspoons
- salt pinch - 1 pinch
- icing sugar for dusting, optional
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 base with baking paper.
- Break the chocolate into pieces and cut the butter into cubes. Place them together in a bowl set over a pan of gently simmering water (the bottom of the bowl must not touch the water) and stir until everything is melted and smooth. Set aside for a few minutes to cool slightly.
- In a large bowl, beat the eggs with the sugar using a mixer for 3–4 minutes, until the mixture becomes paler and slightly fluffy.
- Pour the cooled but still liquid chocolate-and-butter mixture into the eggs, mixing on low speed just until combined.
- Mix the flour with the baking powder and the pinch of salt, then sift it directly into the bowl with the chocolate mixture.
- Gently fold everything together with a spatula or spoon, using upward motions from the bottom, until no dry streaks of flour remain.
- Pour the batter into the prepared tin and smooth the top with a spoon.
- Bake for about 22–25 minutes. A skewer inserted into the centre should come out with a few moist crumbs, but not completely coated in raw batter.
- Remove the tin from the oven and leave the cake in it for 10 minutes, then transfer to a wire rack to cool completely. Before serving, you can dust the top with icing sugar.
Storage
In fridge:
4 days
Freezing:
Yes
Store leftover cake tightly covered at room temperature for up to 2–3 days, or in the fridge if your kitchen is very warm. Bring to room temperature before serving so the texture is soft and the chocolate flavour is more pronounced.
Recipe submitted by
Marek, Site owner
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