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Mon Gateau Au Chocolat

by さん
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31件の評価投票 | 50223回のアクセス

An absolutely wonderful cake; most traditionally served without icing. If you're including kids, might want to add your favorite, but I love it the "old school" way!

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材料

Cost per serving $0.82 詳細を見る
  • 12 ounces bittersweet chocolate, preferably Lindt broken into pieces
  • 2/3 cup unsalted butter
  • 3/4 cup granulated sugar
  • 5 large eggs, separated
  • About 2 teaspoons confectioner's sugar, for decoration

作り方

  1. Preheat oven to 350 F
  2. Butter a 9 1/2-inch pan or deep, non-stick cake pan
  3. Combine the chocolate, butter and granulated sugar in the top of a double boiler placed over simmering water
  4. Melt over medium heat, stirring until the ingredients are thoroughly blended. Set the mixture aside to cool.
  5. Whisk the egg yolks into the chocolate.
  6. Beat the egg whites in a large bowl just until they form peaks; do not over-beat
  7. Add one-third of the egg whites to the chocolate batter and mix vigorously.
  8. Gently fold in the remaining whites. Do this slowly and patiently. Do not over mix, but be sure that the mixture is well blended and that no streaks of whites remain
  9. Pour the batter into the prepared pan. Bake until the cake if firm and springy, 35-40 min
  10. Cool on a rack for several hours before unmolding
  11. The cake is traditionally served without icing

Nutrition Facts

Amount Per Serving %DV
Serving Size 111g
Recipe makes 8 servings
Calories 468  
Calories from Fat 349 75%
Total Fat 40.65g 51%
Saturated Fat 24.43g 98%
Trans Fat 0.0g  
Cholesterol 171mg 57%
Sodium 55mg 2%
Potassium 399mg 11%
Total Carbs 32.31g 9%
Dietary Fiber 7.1g 24%
Sugars 19.98g 13%
Protein 9.52g 15%
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評論

  • Nancy Miyasaki
    We cooked this recipe last night for a group of friends. It was a unanimous big hit! Yummy flourless chocolate texture and flavor and easy to make. We served it with Vanilla and Coffee ice cream. Also, my wife cut out some letters with paper and sprinkled it with powdered sugar so the letters were visible as brown on white. Very cute and easy to do! Thanks Ali!
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    • pescador
      Super good. Had this with coffee ice cream and they went perfect together. The cake isn't too too rich and melts in your mouth. Two thumbs up!
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      • yokoyamayosio
        good!
        • Andrea Faz
          so GOOD! no doubt this deserves to be one of the top recipes! I actually put a shot of espresso into the recipe and it gave it a great taste!
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          • Nate Appleman
            Unbelievable taste and simple to prepare. Highly recommend.
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            • Mihir Shah
              Moist, easy to make and a real crowd pleaser. Great recipe.
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              • Jason Freund
                I cooked this one tonight and it came out great -- everyone loved it. A note of caution: the cake is very fragile, so be careful when flipping it onto the cooling rack, and don't try to use a spatula to move it. Cake easily separated from my nonstick cake pan (didn't need to use a two piece cake pan). I'll definitely be making this one again.
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                • nora
                  it is really good
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                  • Katelyn Nicole Whitworth
                    AWSOME
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                    • Louise Robbins
                      This is the cake I have been looking for THANK YOU!!! Ihad some in a french style cafe, but they couldn't tell me anything about the cake! Not even what it was called. It was delicious but i had given up looking - despite living 15 miles from France! So thank you very much will be making this soon & I KNOW it will taste good!!
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                      • Deanna Martinez-Bey
                        This looks great! I have recently taken an interest in French food...think I may try this recipe!
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                        • Stacey Maupin Torres
                          This sounds soooo good! Do you think this would do well with a thin glaze?
                          • Sweet Treats by Dani
                            ok - made mini versions this weekend with the exact same recipe but my over-achieving oven burnt the edges.... used what i could salvage in parfait desserts and it was a HUGE hits.

                            this recipe is definitely a keeper! thanks for sharing :)
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                            • Krystyna Cooks in Sydney
                              excellent Flourless Chocolate Cake serves with whipped cream/ or espresso Ice Cream
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                              • Phyllis Munro
                                I made this tonight. I decided to serve it warm right out of the oven. It was delicious. Reminded me of the Lava cakes!
                                Very good I will make this again! Would be great for a dinner party!
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                                • Tiffany
                                  Very easty to make. Turned it straight from my pan on to my plate for decoration. Will make again.
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                                  • Bobby Lovera
                                    Sounds good. I might try this instead of Chocolate Decadence next time.
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