Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For a 20cm cake pan
1/ Prepare the cake pan: Grease the cake pan with butter and line the bottom with parchment paper. Lining the sides with paper is also recommended for easy removal.
2/ Melt the chocolate and butter: Place the bittersweet chocolate and unsalted butter in a large bowl and set it over a pot of simmering water (double boiler). Melt gently, stirring occasionally, until completely smooth and glossy.
3/ Beat the egg yolks: Separate the eggs into yolks and whites. Add half of the sugar (50 g) and the vanilla sugar (or a few drops of vanilla extract) to the yolks and whisk until thick and pale.
4/ Make the base batter: Check that the melted chocolate mixture is not too hot, then add it to the egg yolk mixture. Sift in the cocoa powder and mix until fully combined.
5/ Make the meringue: In a separate bowl, add a pinch of salt to the egg whites and start beating. Gradually add the remaining 50 g of sugar in 2–3 additions while continuing to beat until stiff peaks form.
6/ Fold the meringue into the batter: Add the meringue to the chocolate mixture in three portions, folding gently with a spatula each time. Continue folding until no white streaks remain and the batter is smooth and airy.
7/ Prepare the water bath: Pour hot water into a baking tray to create a water bath for baking.
8/ Pour the batter into the pan: Pour the batter into the prepared pan and smooth the surface lightly.
9/ Bake in a water bath: Place the cake pan in the water bath and bake at 170°C/340°F(fan), or 190°C/375°F(conventional) for 30–35 minutes.
10/ Cool gradually in the oven: Once baked, turn off the oven and leave the door slightly open. Let the cake rest inside for 10–15 minutes to cool gradually.
11/ Cool completely in the pan: Remove the cake from the oven and let it cool in the pan. Once completely cool, remove the side of the pan and gently invert the cake onto a plate to release it cleanly.
12/ Chill in the fridge: Refrigerate for 1–2 hours, or overnight for best texture.
13/ Finish and serve: Dust the top with cocoa powder or powdered sugar before serving.
🌟Simple Ways to Elevate Your Chocolate Cake🌟
⭐️ Tastes Even Better the Next Day: This mousse-style gâteau au chocolat gets even more delicious after a night in the fridge. The flavors settle, the texture becomes smoother. It’s totally worth the wait! 🍫
⭐️ Dress It Up with Ice Cream or Fruit: Dust the chilled cake with powdered sugar or cocoa powder, then serve it with vanilla ice cream or fresh fruit. Looks beautiful, tastes amazing, perfect for a little café-style treat at home.
⭐️ Bake in a Water Bath & Cool Gently: Baking in a water bath keeps the cake moist and smooth. And don’t rush to take it out—let it cool inside the oven with the door slightly open. That helps prevent cracks on top.
⭐️ Whip the Meringue Well, Fold Gently: Make sure your egg whites are whipped to stiff peaks, then fold them gently into the batter with a spatula. This keeps the texture fluffy and light.
⭐️ Keep an Eye on Your Oven: Every oven’s a little different, so don’t rely only on the clock. Check the surface and give the center a gentle wobble—it should jiggle slightly when it’s done.
⭐️ Great for Chocolate Lovers & Celebrations: This is our go-to birthday cake for my chocolate-loving husband and daughter😄It’s always a hit! 🎉 Rich and satisfying, it’s also a great choice when friends come over. Someone always asks for seconds—and there’s never any left the next day. 😉
⭐️ Try the Mousse au Chocolat Too!: You’ll also find my no-bake mousse au chocolat on Umami Sans Frontières. It’s super easy and just as delicious – definitely give it a try next time!
Founder of @Umami Sans Frontières
