A luxuriously silky cake with that deep chocolate flavor that makes you close your eyes and say, "mmmm....." Don't skip on the flaky sea salt, it takes this gâteau up to another level! Easy to prepare, gluten-free and a definite crowd pleaser.
Dilemma of the day: faceplant into this unbelievably delicious Chocolate Sea Salt Gâteau or assimilate to the svelte Mallorquin beauties on the gorgeous beaches here? Para mi, no question. Chocolate Gateau all the way!
Meh, what the heck are pareos for? There’s actually a gorgeous one I’ve had my eye on and what better excuse to splurge than a luscious little chocolate hip roll here or there? Vavoom!
Honestly, it’s 6 ingredients and 30 minutes of your time. You know Kirsty and I by now, right? When we say it’s easy, it’s easy.
For somebody that cooks as much as Kirsty and I do, many a recipe have been a disappointment and we can tell you that and we want no part of it. When we post something, it is tried and true and we 100% stand behind that recipe. Because if it doesn’t work, we don’t post it.
So if you’re looking for a soft, silky-fudgy chocolate gateau with a beautifully crispy top (that also happens to be gluten-free), this is it. Basta. 😉
xoxo Donata
Ingredients
9 oz (250 g) 75 % dark chocolate
2 sticks plus 1 tbsp (250 g) butter plus extra for greasing the pan
1 cup (250 g) sugar
4 room temperature eggs
1/2 tablespoon flour (or cocoa powder if gluten-free) for dusting the springform
1 tsp coarse sea salt flakes (we love Maldon)
Instructions
Preheat oven to 350F (180C). Liberally grease a 9-inch (23cm) round springform or quiche form with a removable bottom with butter. Lightly dust with flour or use cocoa powder for a gluten-free gâteau.
In a saucepan, melt the butter and chocolate together over low heat, stirring often. While you’re waiting for the chocolate/butter mixture to melt, place the sugar and eggs in a bowl and beat until light yellow and very fluffy.
Allow the chocolate to cool slightly, then add it to the sugar/egg mixture. Stir until just combined.
Pour into the greased springform and bake for 25 to 30 minutes. About five minutes before the gâteau is done, sprinkle the sea salt all over and bake until fully done.
Remove from oven and cool completely before removing from the form. Serve with vanilla ice cream.
