Gâteau moelleux au chocolat, or melt-in-your-mouth chocolate cake, is an almost-flourless decadent treat. It is very simple, and very well-received. The recipe is perfect as is on chocolate & zucchini. I left my springform pan behind in Geneva with this cake in it, I left it for a friend's picnic in London, I made it for a guitarist I was swooning over, and here I made it for my good friend Greg last weekend after a day of olive harvesting (more on that later). I make it over and over because as I said it's simple and fancy and delicious to the last crumb. Bon appétit ! x
200 gr (2 sticks minus 1 tbsp) unsalted butter
200 gr (7 oz) best quality dark chocolate
200 gr (1 cup) sugar
a rounded tbsp flour
cake is best made ahead of time, up to a day ahead.
preheat oven to 350 degrees F. grease or line an 8-inch round cake pan with parchment paper.
melt butter and chocolate over a double broiler, stirring until smooth. transfer to a medium mixing bowl and add sugar. stir with a wooden spoon and let cool slightly. add in eggs one at a time mixing after each addition. finally add flour and mix well.
pour into pan and bake for 25-30 minutes, until center is set but still a little wobbly. turn off oven but leave inside for another 10 minutes. Remove from oven and cool completely on rack. cover with plastic wrap, refrigerate and take out an hour before serving.