GÂTEAU AU CHOCOLAT
Serves 6 to 8 persons.
|250 g||8.8 oz||Dark chocolate such as Nestle or Ghirardelli 60%, broken up|
|175 g||Stick and half||Butter, unsalted|
|100 g + 2 Tbsp||½ cup + 2 Tbsp||Sugar|
|2 Tbsp + extra||2 Tbsp + extra||Cocoa powder|
|2 tsp||2 tsp||Vanilla extract|
|Optional||Optional||Chocolate shavings, for decoration|
- Prepare your pans: create a double boiler by inserting a smaller round pan (we’ll call it Smally) inside of a larger pan (call it Biggy). Smally will later sit inside in a hot water bath inside Biggy. First, lightly butter Smally, then line Smally’s bottom with a round of parchment paper. Next, butter the parchment paper and dust it lightly with sugar. Note: in the original recipe, Smally is a spring form pan, the exterior of which must be lined with foil, in a futile attempt to keep water from seeping into the batter. I don’t like futile efforts and prefer to use a silicon Smally, which is watertight and allows for perfect unmolding.
- Preheat oven to 340°.
- Melt the chocolate and the butter in a double boiler. (Make your own double boiler by putting a large bowl inside a pot 1/4 filled with hot water, simmering on stove.) Stir until smooth.
- Beat eggs with the ½ cup sugar until well blended.
- Mix cocoa powder and the 2 Tbsp sugar, and fold this mixture delicately with the eggs. Add the vanilla, melted chocolate and fold everything delicately together.
- Pour the resulting batter into Smally.
- Open oven door, slide out rack, and place Biggy on rack.
- Put Smally in Biggy. Pour boiling water into Biggy taking care not to splash water into the batter. The water level should be about one inch from the top of Smally.
- Gently slide the whole wobbly ensemble (rack with Biggy filled with hot water with Smally in the middle) into the oven. Close oven and bake at 340° for 45 to 50 minutes, until edges are firm but center is soft, yet knife comes out clean from center.
- Let cake cook completely.
- Unmold and sprinkle with powdered sugar or cocoa and chocolate shavings, if desired.