Chocolate Gateau
A rich French chocolate cake with melted chocolate folded into a fudgy batter, baked in a round springform for a moist finish and finished with a classic chocolate crumb.
Pasos
- 1
Preheat the oven to 180°C 180 °C · 356 °F · Gas 4 · Fuego medio/350°F 177 °C · 350 °F · Gas 4 · Fuego medio/Gas Mark 4. Grease and line the base of an 8 in round springform cake tin with baking parchment.
- 2
Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally)
- 3
Place the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle.
- 4
Fold in the remaining flour with the cooled, melted chocolate and milk. Mix until smooth.
- 5
Spread the mixture into the cake tin and bake for 50-55 mins or until firm in the centre and a skewer comes out cleanly. Cool for 10 minutes, then turn out and cool completely.
