Gâteau au Chocolat (French Chocolate Cake)

Excellent served with crème anglaise or a fruit coulis.
Author New School of Cooking


  • 12 ounces best quality bittersweet chocolate
  • 5 1/3 ounces unsalted butter
  • 3/4 cup sugar
  • 5 large eggs separated
  • 1/3 cup all purpose flour
  • Confectioner’s sugar for dusting


  1. Preheat oven to 350 degrees. Butter a 9-inch cake pan. Cut a parchment circle to fit the bottom of the pan and butter it as well.
  2. Combine the chocolate, butter and sugar in the top of a double boiler placed over simmering water. Melt over medium heat, stirring until the ingredients are thoroughly blended. Set the mixture aside.
  3. Whisk the egg yolks into the chocolate. Whisk in the flour.
  4. Beat the egg whites in a large bowl just until they form firm peaks; do not overbeat.
  5. Cool on a rack for at least 30 minutes before unmolding. Dust with confectioner’s sugar, if desired.
  6. Add 1/3 of the egg whites to the chocolate batter and mix vigorously. Gently fold in the remaining whites. Do this slowly and patiently. Do not over mix, but be sure that the mixture is well blended and that no streaks of white remain.
  7. Pour the batter into the prepared pan. Bake until the cake is firm and springy, 35 to 40 minutes.

Recipe Notes

Cook Time: 35 mins - Serves: 8