Gâteau au chocolat fondant de Nathalie

 

Metric

Gâteau au chocolat fondant de Nathalie

Imperial

  • 200g best-quality dark chocolate

  • 200g butter

  • 250g granulated sugar

  • 5 large eggs

  • 1 Tbs all-purpose flour

 chocolateFondant

  • 7oz best-quality dark chocolate

  • 7oz butter

  • 8oz granulated sugar
  • 5 large eggs

  • 1 Tbs all-purpose flour

 

 

Instructions

  1. Preheat the oven to 180 deg C, and butter a 20-23cm (8-10 inch) round cake pan. Line the base of the pan with parchment, and butter the parchment too.


  2. Chop the chocolate and melt it gently with the butter in a double boiler, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.

  3. Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

  4. Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.

 

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