Description
An elegant and sophisticated Chocolate Gâteau paired with a rich and creamy Crème Anglaise. This decadent dessert features a moist, bittersweet chocolate cake with a delicate custard sauce that adds a smooth, vanilla-infused contrast. Despite its luxurious appearance, this gâteau is surprisingly easy to prepare, making it perfect for special occasions or an indulgent treat.
Ingredients
Gâteau
- Flour and softened butter for the pan
- 1 pound bittersweet chocolate or American Heritage Chocolate
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 7 large eggs at room temperature
- 1 1/4 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon ground cinnamon (optional)
Crème Anglaise
- 1 1/2 cups whole milk
- 1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract
- Yolks of 4 large eggs at room temperature
- 1/3 cup sugar
Instructions
- Prepare the Pan: Position a rack in the center of the oven and preheat to 350°F (175°C). Butter and flour the inside of a 9-inch springform pan, tapping out any excess flour to ensure the cake won’t stick.
- Melt Chocolate and Butter: In a large saucepan over low heat, melt the unsalted butter. Remove the pan from heat and add the bittersweet chocolate. Let it stand for about 3 minutes until the chocolate softens, then whisk until smooth. Allow the mixture to cool to a tepid, liquid state (about 10 minutes).
- Beat Eggs and Sugar: In a large bowl or stand mixer, combine the eggs, sugar, and vanilla extract. Beat on high speed until the mixture is very pale and triples in volume—about 3 minutes with a stand mixer or 5 minutes with a hand mixer.
- Combine Chocolate and Egg Mixture: Reduce the mixer speed to low, then add the cooled chocolate mixture and mix until just combined. Remove the bowl from the mixer and lightly sprinkle the flour, salt, and optional cinnamon over the mixture. Fold gently with a flexible spatula to incorporate without deflating the batter. Pour the batter evenly into the prepared pan.
- Bake the Gâteau: Bake in the preheated oven for 28 to 37 minutes, starting to check at 28 minutes. The cake is done when the center is set but still jiggles cohesively like gelatin or cheesecake when shaken. Remove from oven and place on a wire rack to cool completely in the pan.
- Chill the Cake: Run a knife around the inside of the pan to loosen the cake, then remove the springform sides. Wrap the gâteau in plastic wrap and refrigerate until fully chilled, at least 8 hours but preferably 24 hours. It can be stored in the refrigerator for up to 3 days.
- Prepare Crème Anglaise: In a medium saucepan, heat the whole milk with the split vanilla bean (if using) over low heat until bubbles form around the edges (about 10 minutes). Remove the vanilla bean pods. Scrape the seeds from the pods into the milk for maximum flavor. In a medium heatproof bowl, whisk the egg yolks and sugar until pale and thick. Gradually whisk in about 1/2 cup of the hot milk, then whisk in the remaining milk.
- Cook the Custard: Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until thickened and able to coat the back of a spoon. Strain the custard through a fine mesh strainer into a clean bowl. If using vanilla extract, stir it in now. Cover loosely with plastic wrap and cool, stirring occasionally, for about 1 hour. Refrigerate until cold, at least 2 hours.
- Serve: Remove the chilled gâteau from the refrigerator and let it stand at room temperature for 1 hour before slicing. Dip a thin, sharp knife in hot water before slicing for clean cuts. Spoon a few tablespoons of crème anglaise onto dessert plates and top with slices of the gâteau. Serve and enjoy!
Notes
- Using room temperature eggs improves volume when beating.
- Be gentle when folding flour to preserve the airiness of the batter.
- Chilling the cake thoroughly helps develop its texture and flavor.
- You can substitute vanilla extract if vanilla bean is unavailable, but vanilla bean adds superior flavor.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Ensure the custard does not boil to avoid curdling.
- Bring the knife to temperature often when slicing for neat pieces.
- Prep Time: 30 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
