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Gāteau fondant au chocolat- -7/4/10


Gateau fondant au chocolat means melting chocolate cake in French. This is a flourless chocolate cake!  The cake might not look spectacular when it comes out of the oven but you once you slice it and presented it on a nice plate with a big dollop of whipped cream and a few berries it is something really delicious and satisfying.  The cake is moist and it looks like a giant brownie.  The cake can be kept 3 days at room temperature or up to 5 days if refrigerate.  If it is refrigerated then warm the cake in the microwave for about 10/15 second to remove the chill so the ganache will soften and the flavors will become more intense.  

The cake looks so plain coming out of the oven so I dress it up by decorating with a bunch of raspberries in the center, which gives the cake a burst of color.  Then I sprinkled some powdered sugar around the edge of the cake and voila the cake turned out to be very appealing to look at.


Close look at the cake.



Preparation work..


For the cake 

12 ounces bittersweet chocolate

1/2 cup unsalted butter  

2 tablespoons unsweetened cocoa powder

4 extra large eggs, separated

2 extra large egg whites

 pinch of salt

1/2 cup sugar

1/2 cup chocolate ganache (Recipe to follow)



1/2 cup heavy cream + 1 tablespoon of heavy cream

2 ounce semisweet chocolate 

2 ounce bittersweet chocolate 

1/2 tablespoon light corn syrup


Equipment: One 9 inch cake

set a bowl over a pot of simmering water and melt the chocolate and butter.

Keep stirring until the chocolate and butter is melted.  

remove the bowl from the heat and whisk into the cocoa powder. 

Next, whisk in the egg yolks (stir the egg yolks to break them up first)...

and then whisk in the chocolate mixture and set aside.

On a separate bowl, whip the egg whites and salt until foamy on medium speed.

Increase the speed to high and gradually add the sugar.

Continue to whip to medium firm peaks... 

 The peaks will droop slightly when you lift up the whisk. 


 Stir the egg whites into the warm chocolate mixture.

Stir vigorously-No need to be gentle as this cake is best without a lot of air incorporated into it.

Keep mixing until there are no white streak visible- set aside so you can prepare the ganache.

In a small sauce pan bring the cream into scalding point over medium high heat.  Put the 2 type of chocolate, and corn syrup in a bowl and pour the hot cream inside the bowl.

Let the chocolate melt for a few minutes and stir so that cream and chocolate are well combined and set aside.  This is called a ganache.

Transfer the batter to a buttered 9 inch cake mold.  

Smooth it out and pour the ganache on top of the batter.

Using a spoon marble the ganache into the batter.  Preheat the oven at 325 degree.

Bake the cake for 35 to 40 minutes or until the edges are set.  Remove from oven and let it cool down before removing the side from the mold.


Filed as: Chocolate

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