Found. Mousse-like chocolate cake. Hits the spot. Very tame baking-wise. Lovable and wholly edible. Take home and guard forever!
I've tried many chocolate cake recipes that have promised gooey chocolate middles with flabby sponge-like disappointment. Over time, however, I began to realise that the less flour one added, the gooier(?) the cake. But then I came across Gateau de Zoe which is a flour less chocolate cake by French chef Pierre Jancou, named so after his daughter.
Mais oui! It all makes sense now! Who needs flour at all? I'm ripping up all those chocolate recipes I've been hanging onto in the hope of changing them because I've finally found the ONE.
Don't take my word for it though. Try it for yourselves and have a chocolatey happy ever after.
6 eggs separated
200g quality chocolate (preferably 70% cocoa solids)
120g salted butter
1 espresso shot (alternatively add liquor)
2 tbsp caster sugar
Preheat the oven at 200°. Grease and line a 20cm square tin with enough baking paper spilling over the sides to be able to lift cake out later. Melt the chocolate and butter with the espresso in a bain marie. Meanwhile beat the egg yolks with the sugar in a large bowl and whisk the egg whites until stiff in another bowl. Once the chocolate mix is melted, add to the egg yolks, combine well. Next fold in the egg white bit by bit. Make sure there are no pockets of egg white left. Pour the batter into the tin and bake for 12-15 minutes. Let it cool in the tin for a while before lifting cake out. Eat immediately or keep in fridge for later.