In case you ever wondered what gateway to heaven was really made of, then please look no further. The gateway to heaven or even the stairway to one was/is most definitely made of this dense, moist disc of chocolate bliss. I’d love to say that this was something that came out of my kitchen in a moment of godlike inspiration, but sadly it isn’t. This is a recipe I adapted from Dorie Greenspan’s book (baking, from my home to yours), and the moment I made it I knew this would be that moment of magical sin, when I’d plunge headlong into this shiny matt dome of chocolate and wish for no rescue.
The real reason I’d made this cake was because I was in a celebratory mode, as I’d just become a part of this fantastic website put together by a bunch of serious food lovers called Gastronazi.com and that I was doing metaphysical somersaults and driving myself into a food frenzy would be a serious understatement. This website is exactly what it sounds like, and puts not only well researched, well thought food related articles but also comes up with excellent how to videos and recipes that you always thought belonged in a pricey French kitchen. So do check put this website and know more about how to kick it up a notch or two in your home kitchen.
Coming back to this gateau, here’s all you need.
sugar, good quality dark chocolate, eggs separated, flour, butter and salt.
now the part where you exercise caution. First fold in about a third of the egg white mixture into the batter, to lighten it a bit. I generally do this step by cut and fold method too. Very gently fold in the egg whites to form a part of the batter. I do this by scraping the bottom of the batter and bringing it to the top of the egg whites and keep repeating this step 4-5 times until the egg whites become a part of the batter.
scrape the batter into the pan and jiggle the sides just a bit to even the batter (I always use foil on my tray because my springform pan can be slightly dyslexic). Bake at 180°C for 35-45 minutes. thin knife inserted will come slightly smeared with chocolate when its done.
the cake when done looks something like this. Let it rest for 10 minutes before removing it from the pan. If you think the cake is sticking to the edges, just run a blunt knife around the edges and it will come out easily. The way we’ve buttered and floured the pan, it might be almost impossible to stick.
Let the cake cool completely before glazing it.
Eggs- 5 (separated)
bittersweet chocolate- 250g
sugar- 150g (1 cup)
butter- 70g (5 tbsp)
For the glaze
heavy cream- 90 mls (about 1/2 cup)
Honey- 2 tsp
Butter a sprinform pan and line the bottom with parchment paper, butter the paper, dust with flour to ensure the pan is evenly coated on all sides and shake off the excess.
Melt the chocolate and butter and mix in sugar, then add in the egg yolks, one at a time and mix well. Add flour and mix to form a smooth batter.
Add a pinch of salt to the egg whites and whip to form firm peaks. Stir 1/3 of the egg whites into the batter and fold in to lighten, then gently fold the rest of the egg whites, cautiously. Scrape the batter into the pan and jiggle a bit to even out. Bake at 180°C for 35-45 minutes. A thin knife inserted will come slightly smeared with chocolate when its done.
Let the cake cool for at least 10 minutes before removing it from the pan. Once out of the pan and let it cool completely.
For the chocolate glaze: heat the cream to a point when it’s just about boiling, don’t let it come to a boil. Add in the chocolate to the saucepan and let it sit without stirring for a couple of minutes. Stir the mixture after a couple of minutes until smooth and add the honey and keep mixing until it’s shiny. Let it cool a bit before pouting over the cake. Let the glaze set at room temperature for 15-20 minutes before cutting into the cake.