once you have cooked with schoc chocolate, we think you’ll find it really hard to cook with anything else. if you’re going for sublime, ecstasy-producing chocolate cake or drink, then you need to have schoc (trust us, we know what we are talking about).
you all know our little brown house chocolate almond cake, which is a big fave and gluten-free. well, we thought you might like another gluten-free option which will also make an average dinner party totally blissful.
so, for you with heavenly, chocolatey love.
gâteau au chocolat (gluten-free french choclate cake)
200g schoc chef dark chocolate callettes (small pieces)
220g caster sugar (but don’t worry if you only have ordinary sugar – it will still be yummy)
5 eggs (free range, right?)
before anything else, line your cake pan with baking paper and oil the sides – we use a 23cm springform, circular tin.
being gentle is the key here – chocolate does not like microwaves! we recommend the traditional and simple bain-marie method for melting your chocolate lovingly.
first, take a saucepan and fill it with some water. bring it to the boil with an appropriately sized heatproof bowl over the top (we recommend a big copper basin for both temperature control and atmosphere). switch off the heat or keep it on low. put the chocolate and butter in the bowl to melt gently together.
separate your eggs. beat the yolks with half the sugar quantity.
then gently fold in the melted butter and chocolate mixture, all the while marvelling at the colour combination and patterns this creates.
use an electric mixer to beat the egg whites until frothy and gradually add the remaining sugar, beating until you get stiff peaks (think pavlovas and mt aspiring).
fold the chocolate mixture into the egg whites and pour into your greased tin.
bake it at 180 degrees celcius for roundabout 40 minutes, or until a knife inserted in the centre comes out almost-clean (you don’t want to cook the fudginess away!).
when cool, turn the cake out of the tin. dust the top with fine cocoa powder and serve at room temperature or warmed slightly with fine quality vanilla ice cream or whipped cream (probably not yoghurt with this one because the dark chocolate is sharp – this ain’t no carrot cake!)