Recipe type: Dessert, chocolate cake, gluten free if wanted, French desserts
Best chocolate cake in the world. The edges and top are chewy and the center is incredibly soft and succulent. This cake needs no additions although a dollop of whip cream is nice or a drizzle of good caramel.
7 ounces (200 grams) best-quality dark chocolate
7 ounces (200 grams) unsalted European-style butter (the high-butterfat kind, such as Lurpak or Beurre d’Isigny), cut into ½-inch cubes
1⅓ cup (250 grams) granulated sugar
5 large eggs
1 Tbs unbleached all-purpose flour, or gluten free flour (Bob's is my favorite)
Preheat the oven to 375 degrees Fahrenheit,butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter again.
Finely chop the chocolate and melt gently with the butter in a double boiler or in the microwave, stirring regularly. I use a glass bowl placed over a pan of boiling water on the stove). Add the sugar to the chocolate-butter mixture and stir until combined. 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.
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 crackled. The center will jiggle and seem undone.
Let the cake cool in its pan on a rack for 10 minutes; then carefully remove the cake so the crackled side is facing up. Allow to cool completely. (expect the cake to deflate!)
Serve in wedges at room temperature ( I like to heat up the left overs and eat warm!)
This cake becomes even better the next day!
Recipe by Coconuts and Cardamom - Foods Infused with Passion and Love from All Around the Globe at http://www.coconutsandcardamom.com/gateau-au-chocolat-fondant/