Recipe byThe ZestyPlate Kitchen
A rich French chocolate gâteau: a moist, fudgy sponge that is simple to make and endlessly adaptable. Lovely plain or dressed up for a party.
This is a chocolate gâteau that earns its keep through sheer reliability. It is a rich, moist all-in-one sponge that needs no special technique, and it works just as well left plain as it does covered in ganache. The sort of cake you come back to again and again.
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Prep 20 min
Cook 55 min
Total 75 min
Easy
Scale:
- 250g Plain Chocolate
- 175g Butter
- 2 tablespoons Milk
- 5 Eggs
- 175g Granulated Sugar
- 125g Flour
Nutrition (per serving)
420
kcal
7g
Protein
36g
Carbs
27g
Fat
Estimated per serving. How we calculate this.
Tags:
Cake Chocolate Desert Pudding
Preparation
- Preheat the oven to 180°C/350°F/Gas 4 and grease and line the base of an 8in round springform tin with baking parchment.
- Break the chocolate into a heatproof bowl set over a pan of gently simmering water and stir until melted (or melt in the microwave for 2 to 3 minutes, stirring occasionally).
- Cream the butter and sugar in a mixing bowl with a wooden spoon until light and fluffy, then gradually beat in the eggs, adding a little flour if it starts to curdle. Fold in the remaining flour with the cooled melted chocolate and milk, and mix until smooth.
- Spread into the tin and bake for 50 to 55 minutes, until firm in the centre and a skewer comes out clean. Cool for 10 minutes, then turn out and cool completely.
Tips from the ZestyPlate Kitchen
- Let the melted chocolate cool a little before folding it in, or it can seize up the batter.
- If the mixture looks like it is splitting as you add the eggs, drop in a spoonful of flour to bring it back.
- Pull it from the oven when a skewer shows a few moist crumbs; that is the sign of a moist cake.
- Leave it to go completely cold before icing, otherwise the topping slides straight off.
Frequently Asked Questions
Yes. Slice the cooled cake through the middle and fill with cream, ganache or jam for a proper layered gâteau.
Avoid overbaking and wrap it well once cooled. Chocolate cakes hold their moisture nicely for a few days.
You can. Freeze the un-iced sponge, well wrapped, for up to a couple of months.
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