Dense, rich, and unapologetically French, this Gâteau au Chocolat is your passport to a Parisian patisserie—without leaving your kitchen. Think of it as the stylish cousin of a Southern fudge cake, baked with European flair and a touch of culinary romance.
While it’s elegantly simple, the depth of flavor rivals favorites like Chocolate Chip Pound Cake and French Hot Chocolate. A key tip? Use high-quality dark chocolate with at least 70% cocoa, just like the pros do in Lyon and Brussels.
This cake’s crackly top and velvety center make it perfect for any chocolate lover’s travel-inspired dessert journey. Whether you serve it warm with crème fraîche or chill it for an afternoon treat, it invites exploration with every bite.
Flavor Bomb Alert!
- I first made this cake in a tiny rental kitchen in Marseille—no mixer, just a wooden spoon, and it still came out stunning. If I can pull it off abroad, you’ve got this at home.
- I’ve served it at everything from potlucks to anniversary dinners—it’s versatile, dependable, and always gets asked about.
- Over time, I started swapping the butter for olive oil when I want a slightly healthier, Mediterranean twist—it works like magic.
- It’s surprisingly freezer-friendly, so I stash individual slices for late-night cravings or surprise guests.
- And yes—it tastes as good as my best chocolate indulgences, especially when I’m watching my sugar and need something small but satisfying.
Gateau au Chocolat Recipe
This decadent gâteau au chocolat is rich, gooey, and deeply satisfying. Made with melted chocolate, whipped egg whites, and just a touch of flour, it’s the perfect balance of light and fudgy. A French classic best enjoyed with cream or fruit.
Equipment
- Ovenproof dish
- Mixing bowls (at least 2)
- Electric whisk or hand whisk
- Rubber spatula
- Fine sieve
- Measuring scale or cups
- cake tin (greased or lined)
Ingredients
- 155 g min 70% dark chocolate
- 4 fresh eggs
- 155 g soft brown sugar
- 35 g all-purpose flour
- 115 g butter
- pinch salt
Instructions
- Preheat the oven to 180 °C and place the chocolate and butter in an ovenproof dish to melt gently in the warming oven.
- Once melted, remove and set aside to cool slightly.
- In a separate bowl, whisk the egg yolks with sugar and a pinch of salt until the mixture becomes pale and frothy.
- In another clean bowl, beat the egg whites into firm peaks.
- Combine the cooled chocolate-butter mixture with the yolk-sugar mixture, then sift in the flour and mix gently.
- Add a small amount of the whipped egg whites to loosen the batter, then carefully fold in the rest, ensuring no streaks of white remain.
- Pour the batter into the prepared cake tin and smooth the surface with a spatula.
- Bake on the middle shelf of the oven for 25 minutes.
- Though some prefer 35 minutes, a slightly gooey centre is ideal—check with a knife; it should come out with a smudge of batter.
- Once the cake is just cool enough to handle, turn it out of the tin.
- Dust with icing sugar and serve with cream, ice cream, or fresh fruit.
Notes
- For best results, use high-quality dark chocolate with at least 70% cocoa.
- Be sure the bowl for whipping egg whites is completely clean and grease-free—any residue can prevent stiff peaks.
| Calories | 305kcal |
| Carbohydrates | 27g |
| Fiber | 2g |
| Fat | 21g |
| Protein | 5g |
| Cholesterol | 107g |
Variations To Help You Customise This Dish!
- Gluten-Free Option– Swap the all-purpose flour for almond flour or a gluten-free blend. It adds a subtle nutty flavor and keeps the cake just as moist and rich.
- Espresso Boost– Add 1 teaspoon of instant espresso powder to the melted chocolate and butter. This enhances the chocolate’s depth and gives the cake a mocha twist.
- Nutty Delight– Fold in a handful of chopped toasted walnuts, hazelnuts, or pecans before baking. They add a satisfying crunch and pair beautifully with dark chocolate.
- Citrus Twist– Zest an orange or add a few drops of orange extract to the egg yolk mixture. The bright citrus note cuts through the richness for a more refreshing bite.
- Spiced Sensation– Add a pinch of ground cinnamon or cayenne pepper for warmth or a subtle kick that elevates the chocolate flavor.
