Gateau Au Chocolate

Gateau au Chocolate

Ingredients:
2 teaspoons softened unsalted butter
1 tablespoon unsweetened cocoa powder
8 ounces good-quality bittersweet (about 60%) chocolate, such as Ghirardelli
12 tablespoons unsalted butter, cut into a few chunks, preferably European-style, such as Kerrygold
3 large eggs
1 cup granulated sugar
¾ teaspoon kosher salt
½ cup sifted all-purpose flour
My Favorite Whipped Cream (below)

Directions

Instructions Checklist

• Preheat oven to 350°. Grease an 8-inch springform pan with the softened butter. Dust with the cocoa powder; tap out excess. 
• Break up chocolate into a medium microwave-safe bowl. Add butter chunks. Zap in the microwave 1 minute. Stir with a flexible spatula. If need be, zap another 30 seconds to melt. Stir until smooth. 
• Crack eggs into the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed, gradually cascading in sugar and salt, until pale, thick, and tripled in volume, about 3 minutes. (Lacking a stand mixer, use a handheld mixer and coordination, or a balloon whisk and upper-arm strength.) 
• Pour chocolate mixture into egg mixture; beat on low to combine. Sprinkle in flour; beat on low just to combine. Mix in any renegade specks of flour with a flexible spatula. Transfer batter to prepared pan. 
• Bake until puffed and surface is dry and a toothpick jabbed in center only just comes out clean. (Begin checking at 35 minutes.) Don't fret over any cracks in the top. Cool on a wire rack 20 minutes; remove sides of pan. Enjoy warm or at room temp with whipped cream. 

  Sweet Whipped Cream

  For perfect sweet whipped cream, follow a Rule of One: Combine 1 cup heavy cream, 1 tablespoon granulated sugar and 1 teaspoon vanilla. With an electric or stand mixer, whip on medium speed to soft peaks. Cover and chill. 

  
  

  Nutrition Facts 

  Per Serving:

  378 calories.  12 servings