Flourless Chocolate Gâteau (18cm)
- Cook
- 30 min
OVEN 360°F 20 min
OVEN 340°F 10 min
3 ½ oz (100 g) 55% cacao chocolate, finely chopped
3 ½ tablespoons (50 g) unsalted butter, room temperature
2 eggs, room temperature
⅓ cup (70 g) granulated sugar
Fold an 11” square parchment paper into quarters, cut as shown in the photos, and place in the bottom of the pot.
Preheat oven to 360ºF. Place chocolate in a bowl and melt over a double boiler. Once melted, remove from the double boiler, add butter, and mix thoroughly.
In a separate bowl, combine eggs and sugar. Use an electric mixer on high speed to beat until the volume increases. The mixture should become pale and form ribbons when lifted. Then, switch to low speed and mix for another 30 seconds.
Gently fold the chocolate mixture from Step 2 into the egg mixture, using a rubber spatula, about 30 times.
Pour the mixture into the pot and cover. Place pot onto a preheated oven tray, and bake at 360ºF for 10 minutes. Then, uncover and continue baking at 340ºF for 20 minutes.
Once baked, allow the pot to cool. When completely cooled, carefully remove the Chocolate Gâteau by lifting the parchment paper. Take caution as the Chocolate Gâteau is very delicate and can lose its shape.
The key is to carefully and thoroughly mix the whipped egg mixture with the chocolate mixture. Since there is no flour, it results in an incredibly delicate and light Chocolate Gâteau. At room temperature, it has a mousse-like light texture, but when chilled in the refrigerator, it becomes a rich and dense texture like ganache.
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