Almost-Fudge Gateau

My friend Lisa made a flourless (or almost flourless) chocolate cake for us and I loved it! It was not my first time having one of them, but this particular one was so fudgy. I was flipping through a cookbook later and came across this recipe. Even though it sounded pretty close to Lisa’s version, I still wanted to try it because apparently I really needed some fudgy chocolate cakes. This is full of chocolate, and I used extra dark when I made it, including some unsweetened chocolate.

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For some reason, my first bite or so of dark chocolate always makes me sneeze. It doesn’t stop me from liking it, though.

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Directions for Almost-Fudge Gateau

Slightly adapted from Baking from My Home to Yours

  • 5 eggs, separated
  • 9 ounces bittersweet chocolate, chopped (I missed some dark and unsweetened chocolate)
  • 1 cup sugar
  • 5 Tablespoons butter, cut into chunks
  • 2 Tablespoons coffee
  • 1/4 cup flour
  • Pinch of salt
  • Whipped cream for serving (optional)

Preheat the oven to 350 degrees. Prepare a 9-inch springform pan with baking spray and a parchment circle. Place it on a baking sheet. Put the egg whites in a mixer bowl with the pinch of salt and begin beating with the whisk attachment until they form firm peaks.

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Meanwhile, use a double boiler or similar setup to melt together the chocolate, sugar, butter, and coffee. Stir and cook until the chocolate and butter are melted.

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Let the mixture sit off of the heat for 3 minutes.

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Then, stir in the egg yolks one at a time before folding in the flour.

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Stir 1/4 of the egg whites into the mixture, then gently fold in the rest.

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Spread the batter into the springform pan and bake for about 40 minutes until the edges and center have risen and puffed.

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The top should be firm (maybe even slightly cracked).

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Let it cool for a few minutes before removing the sides of the pan.

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You can serve with whipped cream.

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Directions for Almost-Fudge Gateau (without pictures)

Slightly adapted from Baking from My Home to Yours

  • 5 eggs, separated
  • 9 ounces bittersweet chocolate, chopped (I missed some dark and unsweetened chocolate)
  • 1 cup sugar
  • 5 Tablespoons butter, cut into chunks
  • 2 Tablespoons coffee
  • 1/4 cup flour
  • Pinch of salt
  • Whipped cream for serving (optional)

Preheat the oven to 350 degrees. Prepare a 9-inch springform pan with baking spray and a parchment circle. Place it on a baking sheet. Put the egg whites in a mixer bowl with the pinch of salt and begin beating with the whisk attachment until they form firm peaks. Meanwhile, use a double boiler or similar setup to melt together the chocolate, sugar, butter, and coffee. Stir and cook until the chocolate and butter are melted. Let the mixture sit off of the heat for 3 minutes. Then, stir in the egg yolks one at a time before folding in the flour.

Stir 1/4 of the egg whites into the mixture, then gently fold in the rest. Spread the batter into the springform pan and bake for about 40 minutes until the edges and center have risen and puffed. The top should be firm (maybe even slightly cracked). Let it cool for a few minutes before removing the sides of the pan. You can serve with whipped cream.

 

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