Gâteau au chocolat

The temperatures over the last week have been crazy, the mornings started out with cool temperatures and by afternoon we were in sweltering ones. It is not easy to dress for days that start out at 11°C and end up at 30°C. Fall is here!!

I had a craving for chocolate cake and decided that since I had all the ingredients including some good quality chocolate, I would make this flourless version. My preference is for Valrhona chocolate but this time I used Côte d’Or Culinaire chocolate (there was a special deal on it at Delhaize recently) and found it to be an acceptable substitute. This cake is intense in chocolate flavour and using a good quality one is very important. The cake is rich and gooey like a fudge brownie. As I was making it, I thought about what possible additions I would make for future versions such as pears, raspberries, mango, star anise or red chile pepper. It is very tasty on its own but I think adding something would really enhance the flavour and make the cake more unique. It can be served with cream (either drizzled over or whipped), ice cream or sorbet.

Gâteau au Chocolat
Serves 6-8

125 g (4-1/2 oz) bittersweet Valrhona chocolate, chopped
125 mL (1/2 cup) unsalted butter, cut into 6 pieces
175 mL (3/4 cup) sugar
3 large eggs
125 mL (1/2 cup) unsweetened cocoa powder, sifted

Preheat oven to 190°C (375°F). Line bottom of a 20 cm (8”) round spring-form pan with parchment paper; butter paper and ring of pan.

Melt chocolate and butter together in a double boiler, stirring, until smooth. Remove top pan of double boiler from heat, whisk in sugar; add eggs and whisk until well incorporated. Add cocoa powder and whisk until just combined. Pour batter into prepared pan and bake on middle rack of oven for 25 minutes, or until top has formed a thin crust. Remove from oven and let cool in pan on a rack for 5 minutes then transfer to a serving plate.
Serve warm or cold.

Completely cooled cake can be stored in an airtight container for 1 week.