Light but Authentic Gateau au Chocolat - butter

Method

• Line the bottom and side of cake tin with paper.
• Put together the ingredients and sift.
• Divide the egg yolks and whites.
• Cut the butter into small pieces and put in a bowl.
• Add the chocolate and put the bowl over a bain-marie (about 50C).
• After melting stir well and keep it warm warm over the bain-marie.
• Add 1/2 of sugar to the egg whites and whisk until stiff peaks form.
• Add the rest of sugar to the egg yolks and whisk until pale and fluffy like mayonnaise.
• *From here onwards, work through the steps quickly!
• Add the 4 egg yolks and the dry ingredients to the meringue and mix with a balloon whisk.
• Do not over mix so you can still see some of the dry ingredients around.
• Change to a spatula and add the Step 2 chocolate mixture and brandy.
• Fold in gently.
• Pour the batter into the middle of the cake tin.
• Let the batter rest on the surface of the bowl along the edge of the tin.
• Flatten the surface and knock the tin against the countertop several times to let the excess air out.
• Bake the cake on the middle or bottom shelf of the pre-heated oven.
• If you have a gas oven, go with 160C for 30 minutes + 3 minutes.
• In an electric oven, bake it at 180C for 15 minutes, then at 160C for 35 minutes.
• After baking, remove the cake by holding up the paper while hot and peel off the side paper.
• After leaving it to cool, cover the cake with the tin.
• After cooling down completely peel off the bottom paper.
• *It takes about 60 minutes including preparation and baking time (using a gas oven).
• You can bake them in individual small cups.