I made this as our New Year treat. However, I did point out to Paul that this was my first attempt at making this gâteau so it may not turn out right, in fact he may not see it at all. I’m glad to say the gâteau did cook perfectly it looked and tasted good and tasted a lot lighter than I expected for a dense chocolate gâteau.
150g (5oz) caster sugar, plus some for sprinkling.
275g (10oz) plain chocolate, chopped, try and use the most expensive chocolate at about 70%.
175g (6oz) unsalted butter cut into pieces.
10ml (2tsp) vanilla essence or 3tsp walnut liqueur.
5 eggs – separated.
40g (2oz) plain flour, sifted with a pinch of salt.
Optional, I also used 50g chopped walnuts.
Icing sugar for dusting.
Sweetened whipped cream for serving.
1 Preheat the oven to 170C/325F/Gas 3. Generously butter a 24cm/9 or 10in spring base tin, then sprinkle the tin with a little sugar and tap out the excess.
2 Set aside 45ml/3 tbsp of sugar. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over a low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla essence or walnut liqueur and leave the mixture to cool slightly.
3 Beat the egg yolks into the chocolate mixture, then add the flour (and walnuts if you are using them).
4 In a mixer beat the egg whites slowly until frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle the reserved sugar and beat until stiff and glossy. Beat one third of the whites into the chocolate mixture, then fold in the remaining whites.
5 Carefully pour the mixture into the tin and tap the tin gently to release any air bubbles.
6 Bake the gâteau for about thirty five to forty five minutes until well risen and the top springs back when touched lightly with a fingertip. If the gâteau appears to rise unevenly, rotate after about the first twenty minutes of cooking. Transfer the cake to a wire rack, remove the sides of the tin and leave to cool. Remove the tin base, dust the cake with icing sugar and transfer to a serving plate.
Serve with whipped cream.