French Chocolate Gateau

This cake is for all those passionate chocolate lovers out there. There is a general enthusiasm for chocolates treats and it is an integral part of every happy occasion.Can you imagine any happy occasion without chocolate? I am an ardent chocolate fan and so is my kid. We both share the same passionate fondness for chocolates.

Rich and luscious chocolate cake like Gateau, will definitely top the list as the most favored chocolate desserts. What richer and more delicious taste can you think of than a rich and gooey chocolate cake.This French classic is impressive and surprisingly easy to make cake.The moist interior of this chocolaty cake is due to the generous quantity of chocolate and butter.
I am so glad I tried this French chocolate gateau/Gateau au chocolat and the texture was wonderful..gooey,moist and tender cake..absolutely divine chocolaty goodness. This cake is flour less, double chocolate cake and is definitely worth a try. It is ideal as a party dessert or afternoon tea cake.Try this,you will surely love it.

Recipe source is from here and here

Ingredients
Butter- 1 stick
Eggs-5
Sugar- 1 cup
salt- a pinch
Chocolate finely chopped- 2 cups
Cocoa powder- 1/3 cup
Coffee powder/espresso- 1 tsp
All purpose flour- 1 tbs
Rum- 1tbs
Vanilla essence- 1 tbs

For the frosting
Semi sweet chocolate- 6 oz.
Heavy cream- 1/2 cup
Caramel sauce- 1 tsp (optional)

Pre heat oven to 350 degree F and prepare cake tin by greasing and dusting with flour ( use spring form pan 8 inch)
Heat butter and chocolate in a double boiler and when the chocolate melts add cocoa powder and coffee powder, a pinch of salt and whisk till it combines. Allow this to cool.
Using a stand mixer/hand mixer beat eggs and sugar till it is light and fluffy and double in volume for 3-4 minutes.Add vanilla and one tbs flour and mix.
Pour in the chocolate mixture and gently fold in without deflating the egg. Pour into the prepared cake pan and bake for about 45 minutes or till the tooth pick inserted in the center comes out clean. ( it will pull out crumbs but not sticky). Allow this to cool for ten minutes. Gently run knife along the edges and loosen the ring of the spring form pan. Allow this to cool.
Heat heavy cream till it is nice and warm. Pour over finely chopped semi sweet chocolate. Let it stand for a minute and whisk till it is smooth. Mix in the caramel and lightly stir (optional)
Place cake over a wire rack with a pan in the bottom.Pour this chocolate over the cake. Cut and serve.