French chocolate cake

Chocolate and cake, have lovelier words ever been uttered? There isn't really much more to say than this. It's amazing how two words can carry so much meaning. They are filled with memories of home, friends, family, celebration, pleasure. 

Every time my grandmother would want to finish an argument in her favour she would say, 'We can talk more about it when you will have eaten as much bread as I have'. And that was it. I could say, ' We can talk more about it when you will have eaten as much chocolate cake as I have'. I love chocolate. 

Without shame I can say I'm a chocoholic. I've had a very, very long and satisfying relationship with chocolate. I have also eaten a lot of chocolate cake, and I must say that French chocolate cakes are really my favourite, with American cakes coming in second. This cake is rich, dense and moist, very sensual. It's made with actual chocolate (quite a bit of it to be honest) and not just cocoa powder. There are few ingredients, little preparation, but the result is more than satisfying. Without further delay, I give you Gateau au Chocolat.

Ingredients:

220g/ 3/4 cup plus 1-2Tbsp caster sugar (super fine, or use powdered sugar for smoother texture)
280g/10oz dark chocolate (60-70%) broken into pieces
150g/ 3/4 cup butter plus some for greasing the pan
2tsp vanilla extract
5 eggs, separated
45g/ 1/4 cup flour
some powdered sugar for dusting

Grease a 24cm (9 1/2in) springform pan and coat with 1-2Tbsp sugar. Tap the excess out.

Preheat the oven to 160C / 325F. 

Put butter cut into pieces in a heavy pot, add the chocolate and most of the sugar (leave 3 tbsp for later). Set over low heat and let it melt stirring occasionally. Stir in the vanilla extract and leave for about 10 minutes to cool down.

While chocolate, butter and sugar are cooling, separate the eggs. Put egg yolks in a small bowl and in a large bowl beat the egg whites with a pinch of salt. When they start forming soft peaks add the remaining sugar and beat until glossy and pretty stiff (it all should take you about 10 minutes). 

Set the egg whites aside. Using the same electric beater fold the egg yolks into the chocolate mixture, flour, and then about 1/3 of the egg whites. Using a rubber spatula or a wooden spoon fold in the rest of the egg whites.

Transfer the mixture to the pan and bake for 35 minutes.

Transfer the cake pan onto a wire rack and let cool for about 20 minutes. Take the side off and let cool for another 15-20 minutes. Put a plate on top of the cake to turn it upside down, take the bottom of the pan off and place the cake on a serving plate. Dust with powdered  sugar.

This recipe will serve 1-10 (depending on how much you love it).