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Chocolate Gateau

French · Dessert · Medium

Chocolate Gateau

Total
2 hr 25 min
Prep
1 hr 25 min
Serves
12
Calories
330
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Dark chocolate and butter bake into a dense, fine-crumbed cake with a thin crust and enough richness to serve in small slices.

Melted chocolate gives Chocolate Gateau its close, velvety crumb without frosting or a separate filling. Beating the butter and sugar first traps just enough air to keep the cake from becoming a solid slab.

Let the melted chocolate cool until barely warm before folding it in. Room-temperature eggs blend more smoothly with the butter, and a deep springform pan makes the finished cake easier to release.

RichSweetBakingMake AheadVegetarianNut-free

Method

  1. Heat the oven to 350°F (175°C). Line the base and sides of a deep 8-inch springform pan with parchment. Melt dark chocolate in a bowl over barely simmering water for ; set aside until just warm.

  2. Beat butter and sugar until pale and fluffy. Beat in eggs one at a time, adding a spoonful of the measured all-purpose flour if the mixture splits.

  3. Fold in remaining flour and salt, then the melted chocolate and milk. Spread into the pan and level the surface.

  4. Bake for until the center is set and a skewer carries a few moist crumbs but no wet batter. Cool in the pan for , then release the sides and cool on a rack for .

Forkue tips

  • Stop mixing as soon as the flour disappears to keep the crumb tender.

Storing and reheating

Keep covered at cool room temperature for 2 days or refrigerate for 5 days. Serve at room temperature; freeze individual slices for up to 2 months.

Kitchen gear

8-inch springform panTop picks on AmazonElectric mixerTop picks on Amazon
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Nutrition per serving, estimated

330Calories
5gProtein
32gCarbs
21gFat

Chocolate Gateau: FAQ

Does the cake need baking powder?

No. Beaten butter and eggs provide enough lift for the intentionally dense crumb.

Can I use milk chocolate?

Dark chocolate gives the intended balance and structure. Milk chocolate makes a softer, sweeter cake and is not a direct swap here.

How do I store and reheat Chocolate Gateau?

Keep covered at cool room temperature for 2 days or refrigerate for 5 days. Serve at room temperature; freeze individual slices for up to 2 months.

How long does Chocolate Gateau take?

About 2 hr 25 min in total: 1 hr 25 min prep and 1 hr cooking.

What do I need to make Chocolate Gateau?

The key ingredients are dark chocolate, butter, eggs, all-purpose flour and milk, plus pantry basics.

Any tips for Chocolate Gateau?

Stop mixing as soon as the flour disappears to keep the crumb tender.

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