There are endless varieties of chocolate cake available from Gateau Au Chocolat, Black Forest Cake, Brownies to rich Chocolate Molton Cake. This is a basic recipe for Gateau Au Chocolat suitable for two small baking tins 11.5 cm x 11.5 cm.
- 120 g Dark Cooking Chocolate (70% cocoa)
- 60 g Soft Butter
- 70 g Sugar
- 2 Eggs
- 1 - 2 Table Spoons Milk
- 3 Heaped Table Spoons Plain Flour or Spelt Flour
Separate the egg yolks and egg whites. Beat the eggs whites until they are stiff and put them in the fridge. Mix the egg yolks, milk, butter, flour and sugar. Slowly melt the chocolate in a bain-marie. Briefly stir the melted chocolate until it has a smooth consistency. Then stir the chocolate into the egg yolk mixture an finally fold in the beaten egg whites. Rinse the baking tins with hot water, then slightly grease them. Place the dough in the baking tins and bake for about 40 minutes at 175 degress Celsius using upper and lower heat. Once done, allow to cool.
A simple yet elegant cake with a fine, light texture. Decorate it as you like. We used grated coconut and strawberries. Bon Appetit!
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