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1
Measure and mix all ingredients marked , except the eggs in a bowl.
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2
If you are using a slab of chocolate, it's ok to just break it into smaller pieces.
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3
Turn on the oven and preheat to 170 degrees C.
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4
Melt the chocolate into the rest of the ingredients in a bain marie of 50 - 60 degrees C.
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5
Break one egg into the mixture and stir well.
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6
Once mixed in, break in the other and mix well again.
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7
Measure and combine all of the dry ingredients marked .
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8
You don't need to sift the ingredients.
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9
Remove the chocolate mixture from the bain-marie and add the dry ingredients in one go.
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10
Again, you don't have to sift the ingredients.
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11
Once everything is mixed together smoothly, the batter is ready!
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12
Line the bottom and sides of a cake tin with baking paper and pour in the batter.
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13
Bake in the oven for 30-40 minutes at 170 degrees C.
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14
For those who want more control where the gateau cracks, after 15 minutes in the oven, take it out and lightly cut a line where you would like the crack to appear.
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15
Test to see if it's baked through by carefully inserting a toothpick into the centre, if it comes out clean, it's done.
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16
Keep the parchment paper on the bottom.
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17
When the cake has cooled, place inside a plastic bag to keep the cake from drying out.
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18
To stop the bag from sticking, allow some and tie the top.
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19
Once the cake has cooled in the fridge, it's ready to eat Leave in the fridge overnight for an even denser and tastier gateau.
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20
Sift powdered sugar on top to decorate.
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21
You can also make these roses to decorate by referring to.
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22
Even if you can only make a few, they'll come in handy.
