Petit Gateau Recipe
A moist, rich chocolate cake with a dark chocolate truffle that melts out when heated. Served with vanilla bean ice cream.
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Ingredients
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Cake Ingredients
Method
Preparation Directions
Preheat the Oven
Preheat your oven to 200°C (390°F).
Melt Chocolate and Butter
In a heat-proof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in short bursts, stirring until smooth.
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy.
Combine Mixtures
Gradually add the melted chocolate mixture to the egg mixture, stirring continuously. Add the vanilla extract and a pinch of salt.
Fold in Flour
Gently fold in the all-purpose flour until just combined, being careful not to overmix.
Pour Batter and Bake
Divide the cake batter evenly among the prepared ramekins. Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers remain soft.
Cool Slightly
Remove the ramekins from the oven and let them cool for a minute before inverting onto plates.
Serve
Serve the petit gateaux warm with a scoop of vanilla bean ice cream.