Gâteau Chocolat

Gâteau Chocolat: The best chocolate cake without flour!
If you’ve been dreaming of the perfect chocolate cake, this is the recipe that will ruin all other chocolate cakes for you, in the best possible way. Dense, rich, and impossibly fudgy at the center, this chocolate cake delivers a texture that sits somewhere between a brownie and a chocolate mousse, with deep, complex flavor in every single bite. I mean, I think this is the best gluten-free dessert ever!

Made with just six ingredients, including a bold blend of 70% dark chocolate and 35% milk chocolate. The high butter ratio creates that signature melt-in-your-mouth center that keeps people coming back for a second slice. And the sugar is just enough! and that’s exactly the point:) Most chocolate desserts are cloyingly sweet in a way that overpowers the chocolate itself. This gâteau chocolat keeps the sugar deliberately restrained at 70 g, letting the bittersweet depth of the 70% dark chocolate shine through. Honestly, you could even pull it back to 65 g if you prefer your chocolate desserts on the darker, more intense side.

If you are craving something a little lighter, I also have a flourless chocolate cake that goes in a different direction: same rich chocolate flavor, same no-flour approach, but with a texture that’s airy and fluffy rather than fudgy. You can check out the recipe here.

Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!

Gâteau Chocolat

Recipe by FırınFornoCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Ingredients

• 150 g 70% dark chocolate

• 50 g 35% milk chocolate

• 134 g unsalted butter

• 70 g sugar (or 65 g)

• 3 large eggs

• 3 g salt

Directions

• Melt chocolates and butter together in a heatproof bowl set over a pan of simmering water (bain-marie), stirring gently until smooth and glossy. Remove from heat and let cool slightly. You can also melt them in microwave for about a minute.
• In a bowl, whisk together eggs, sugar, and salt until the mixture is pale, slightly thickened, and the sugar is fully dissolved.
• Pour the melted chocolate mixture into the egg and sugar mixture. Fold gently with a spatula until fully combined and silky smooth.
• Lightly butter a 15 cm ring mold and place it on a lined baking tray. Pour the batter in.
• First bake at 190°C with fan for 5 minutes, then without opening the oven, drop the temperature to 150°C and continue baking for 12-13 minutes.
• The center should still have a slight wobble, that’s exactly what you want.
• Remove from the oven and let the cake rest at room temperature for at least 10 minutes.
• Carefully remove the ring mold. The cake will firm up as it cools.

Notes

• You can also watch the video for the airy flourless chocolate cake recipe!