French Chocolate Cake (Gateau au Chocolat)
10 servings
120 minutes
French chocolate cake (Gateau au Chocolat) is a true embodiment of elegance and luxury in French pastry tradition. Its history traces back to the great Parisian bakeries where chocolate became a symbol of refinement and pleasure. The rich, velvety taste of dark chocolate harmoniously blends with the tenderness of whipped egg whites, creating an airy yet rich texture. A fruit sauce adds a light tanginess that enhances the depth of chocolate delight. This cake is perfect for both a romantic dinner and a festive celebration. Serve it warm with powdered sugar and berry sauce to reveal its multifaceted flavor. In every bite lies the sophistication and passion of France.
1
Fruit sauce. Place berries (of your choice) in a saucepan with 0.5 cup of sugar and heat, stirring occasionally with a wooden spoon. When the mixture starts to boil, keep it on the heat for another 10 minutes. Transfer this mixture to a blender and blend until pureed. Let it cool completely and then squeeze in lemon juice.
- Fresh berries: 500 g
- Sugar: 0.5 glass
- Lemon: 0.5 piece
2
Grease the cake pan with butter and sprinkle with sugar. Set aside 3 tablespoons of sugar. Place chocolate, butter, and the remaining sugar in a saucepan and cook over low heat until the chocolate and butter melt and the sugar dissolves. Remove from heat. Add vanilla and mix until smooth. Let cool. Gradually beat in the yolks (!) and flour into the chocolate mixture.
- Butter: 100 g
- Dark chocolate: 280 g
- Sugar: 0.5 glass
- Vanillin: 2 teaspoons
- Chicken egg: 5 piece
- Wheat flour: 2.5 glasss
3
In a clean bowl, beat the egg whites. Add salt and continue beating until airy peaks form. Add the remaining 3 tablespoons of sugar and beat again. First, fold in 1/3 of the beaten egg whites into the chocolate batter, then add the rest after mixing. Pour the batter into the prepared cake pan.
- Chicken egg: 5 piece
- Salt: pinch
- Sugar: 0.5 glass
4
Preheat the oven to 165 degrees. Bake for 35–45 minutes (if the cake rises unevenly, flip it after 20–25 minutes). Remove the cake from the mold, dust with powdered sugar, and serve with fruit sauce.
- Powdered sugar: to taste