If you’ve ever craved a dessert that combines richness and simplicity, gâteau au chocolat is the answer. This classic French chocolate cake has become a beloved favorite around the world, and for good reason—its velvety texture and decadent flavor can elevate any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat after dinner, this cake is a sure-fire hit.
As a home baker, there’s something so satisfying about mastering the art of a gâteau au chocolat. It’s the perfect balance between indulgence and simplicity—requiring just a handful of ingredients yet delivering an unforgettable taste. If you’re ready to impress your friends and family, keep reading for everything you need to know about making this scrumptious dessert.
Histoire & Origine du Gâteau au Chocolat
The gâteau au chocolat has deep roots in French culinary tradition. Its history can be traced back to the time when chocolate was first introduced to Europe in the 16th century. Initially reserved for the elite, chocolate gradually became more accessible, and as it did, French chefs began experimenting with this rich, dark ingredient in cakes and other desserts.
In France, the gâteau au chocolat is often referred to as a « moelleux » or « fondant » cake, highlighting its irresistibly soft and melt-in-your-mouth texture. While similar cakes have been enjoyed in other parts of Europe, the French take particular pride in their mastery of this dessert. Over time, it has been embraced worldwide, with Americans in particular gravitating toward the indulgent qualities of a rich chocolate cake. Whether you’re baking it for a special celebration or an everyday treat, the gâteau au chocolat never fails to deliver a comforting, luxurious experience.
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Gâteau au Chocolat
- Temps total: 35 minutes
- Portions : 8 servings 1x
Description
A rich and velvety French chocolate cake with a soft, melt-in-your-mouth texture.
Ingrédients
- 200g dark chocolate (70%)
- 150g unsalted butter
- 150g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 50g all-purpose flour
- Pinch of salt
Préparation
- Preheat oven to 350°F (175°C). Grease and flour a round cake pan.
- Melt chocolate and butter until smooth.
- Stir in sugar until fully combined.
- Add eggs one at a time, then mix in vanilla extract.
- Fold in flour and salt until batter is smooth.
- Pour batter into pan and smooth the top.
- Bake 20–25 minutes until edges are set but center is slightly soft.
- Cool 10 minutes before removing from pan.
Notes
- Serve with whipped cream or berries.
- Bake slightly less for a molten center.
- Store in an airtight container up to 3 days.
- Freeze up to 2 months.
- Temps de préparation: 10 minutes
- Temps de cuisson : 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 60
Mots clés: gateau au chocolat, chocolate cake, dessert fondant, french chocolate cake
Ingrédients Clés et Recette de Base pour le Marché US
Making the perfect gâteau au chocolat requires just a few essential ingredients. Here’s what you’ll need for the cake:
Ingredients:
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200g of dark chocolate (around 70% cocoa content)
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150g of unsalted butter
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150g of granulated sugar
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3 large eggs
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1 tsp of vanilla extract
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50g of all-purpose flour
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Pinch of salt
This simple ingredient list doesn’t include any fluff—just the essentials. If you’re using U.S. measurements, you’ll need about 7 oz of dark chocolate, 2/3 cup of sugar, 1/2 cup of butter, and a little more than 1/3 cup of flour.
Instructions:
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Preheat your oven to 350°F (175°C). Grease a round cake pan with butter and lightly dust it with flour.
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In a heatproof bowl, melt the chocolate and butter together. You can do this by microwaving in 20-second intervals, stirring in between, or by using a double boiler.
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Once the chocolate and butter are melted and smooth, stir in the sugar until fully incorporated.
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Add the eggs one at a time, stirring well after each addition. Then, stir in the vanilla extract.
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Gradually fold in the flour and salt until the batter is smooth and combined.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake in the preheated oven for 20-25 minutes, or until the cake has set at the edges but still looks slightly moist in the center.
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Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
This simple recipe gives you a wonderfully moist and rich chocolate cake that’s perfect on its own or with a little whipped cream or berries on top. It’s perfect for any celebration, or even as a mid-week treat.
Variations Gourmandes et Idées de Personnalisation
The great thing about the gâteau au chocolat is its versatility. While the basic recipe is already delicious, there are plenty of ways to elevate or personalize your cake. Here are a few ideas:
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Chocolate Lava Cake: For a molten center, you can bake the cake slightly less than the recommended time. This creates a gooey, molten center that’s perfect for impressing guests.
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Add-ins: Mix in chopped nuts, like hazelnuts or almonds, or some fresh raspberries for a tart contrast to the sweetness of the chocolate.
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Glaze or Frosting: You can cover your cake with a glossy chocolate ganache or a dusting of powdered sugar for an elegant presentation.
These additions can transform the cake depending on the occasion, whether you’re making it for a dinner party or a family get-together.
Variations Régimes et Substitutions
Not everyone can enjoy the classic gâteau au chocolat as is. Fortunately, it’s easy to adapt this dessert to suit various dietary needs without sacrificing taste. Here are some substitutions for different diets:
Vegan:
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Egg Substitution: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a mashed banana.
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Butter: Swap the unsalted butter for coconut oil or vegan butter.
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Milk: Use almond milk, soy milk, or oat milk in place of any dairy milk.
Gluten-Free:
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Flour: Substitute regular all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum or add it separately to maintain the structure.
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Other Options: For a flourless version, skip the flour altogether and increase the chocolate to about 250g for a rich, dense cake.
Low-Calorie:
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Butter: Opt for a lower-fat butter substitute or use applesauce in place of butter.
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Sugar: You can reduce the sugar or use a sugar substitute like stevia or monk fruit.
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Smaller Portions: Serve the cake in smaller portions to satisfy your sweet tooth without the extra calories.
Halal:
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Ensure that all ingredients, including the chocolate, are certified halal, especially if you’re using processed or specialty ingredients.
These substitutions are perfect for ensuring that everyone can enjoy a slice of this decadent treat, regardless of their dietary restrictions.
Conservation, Découpe, Service et Transport
Once your gâteau au chocolat is baked, it’s important to know how to store and serve it:
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Storage: Keep the cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, refrigerate it, but make sure to bring it back to room temperature before serving for the best flavor and texture.
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Freezing: You can also freeze the cake. Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. To serve, let it thaw at room temperature before enjoying.
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Serving: To make cutting and serving easier, use a sharp knife dipped in hot water. This ensures you get clean slices without any mess.
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Transporting: If you’re bringing your cake to a party or event, simply wrap it carefully in plastic wrap and place it in a sturdy box to prevent damage.
This dessert is perfect for gatherings, and knowing how to store and serve it ensures that it stays fresh and delicious, whether you’re serving it the same day or a few days later.
There’s nothing quite like the taste of a homemade gâteau au chocolat. It’s one of those desserts that, once you try it, you’ll keep coming back to. Whether you’re enjoying it on a cozy evening at home or serving it at a party, it’s sure to satisfy everyone’s chocolate cravings.
FAQ
Quel type de chocolat est utilisé pour un gâteau au chocolat ?
Pour un gâteau au chocolat réussi, il est préférable d’utiliser un chocolat noir avec un pourcentage de cacao d’environ 70 %. Cela garantit une saveur riche et profonde sans être trop sucré. Vous pouvez aussi opter pour du chocolat au lait si vous préférez une version plus douce.
Peut-on congeler un gâteau au chocolat ?
Oui, vous pouvez congeler un gâteau au chocolat. Pour ce faire, emballez-le bien dans du film plastique et placez-le dans un sac congélation. Il peut être conservé au congélateur pendant environ deux mois. Lorsque vous êtes prêt à le servir, laissez-le décongeler à température ambiante pour en préserver la texture.
Comment obtenir un centre fondant dans un gâteau au chocolat ?
Pour obtenir un centre fondant, réduisez légèrement le temps de cuisson du gâteau au chocolat. La pâte doit être encore un peu liquide au centre lorsque vous la retirez du four. Vous obtiendrez ainsi un cœur crémeux et fondant, parfait pour les amateurs de chocolat.
Puis-je remplacer les œufs dans cette recette ?
Oui, vous pouvez remplacer les œufs dans cette recette de gâteau au chocolat. Utilisez un substitut comme une compote de pommes ou un mélange de graines de lin et d’eau (1 cuillère à soupe de graines de lin moulues + 3 cuillères à soupe d’eau) pour chaque œuf. Ces alternatives permettront de maintenir la texture du gâteau tout en étant adaptées aux régimes végétaliens.
Le gâteau au chocolat peut-il être préparé à l’avance ?
Oui, le gâteau au chocolat peut être préparé à l’avance. Il se conserve bien pendant 2 à 3 jours à température ambiante dans un contenant hermétique. Vous pouvez également le préparer la veille pour les occasions spéciales, ce qui vous permet de gagner du temps sans sacrifier la qualité du dessert.
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