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.
start with prepping your springform pan by buttering the sides and bottom
lining with a parchment paper
buttering that as well
sprinkle in some flour to coat the entire pan and shake off the excess
something like this
add the butter to your chocolate and melt either using a double boiler or nuking in the microwave
this is what you should end up with. stir it all together to form a chocolate pool, then dive in and forget the world, or just continue making the cake.
to this add sugar
stir well to mix as well as you can
add in the egg yolks, one at a time and stir until all’s well combined.
add in the flour and mix well
to make it look like this.
in a separate, very clean bowl we have to whip up the egg whites to form firm peaks, they should be glossy and not dry
so add a pinch of salt to the egg whites
and whip like a maniac, until they kinda look like this
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.
once you’ve lightened the batter, fold in the rest of the egg whites using the same method.
and the batter should look something like this.
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.
for the glaze we need heavy cream, dark chocolate and honey
start by heating the chocolate on low flame until it’s just nearly boiling but not boiling. Turn off the heat and add in the chocolate and let them sit without stirring for a couple of minutes.
after a few minutes, stir together to combine
add in the honey and stir again. Wait for a few minutes until it’s just cool because it has to be pourable, for you to do
this. Yes! slather that cake with that glaze baby..ooh yeah.
cut yourself a piece and watch yourself melt into a pool of luxurious indulgence
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.