RCP: Jean-Francois' gooey cake

This dead easy recipe from Trish Deseine’s wonderful book Chocolate is a household staple. This is my version, sized down to fit my 26cm (10″) flan dish (and comfortably serving 4 - 5).

* 150g (5.5 oz) good dark chocolate (I used Callebaut 52%)
* 150g (5.5 oz) unsalted butter
* 4 large eggs
* 150g (5.5 oz) sugar

Preheat oven to 180C (350F).

Melt butter and chocolate in microwave in short bursts on high (or melt together in double boiler on the stove). Allow to cool slightly (so as not to scramble the eggs in the next step).

Beat egg yolks and sugar together in a large mixing bowl until the mixture is pale. Combine the two mixtures together.

Whisk egg whites to stiff peaks. Stir a small amount of the stiff egg whites into the chocolate mixture to lighten it, then gently fold the remaining eggwhites into the mix.

Pour into 26cm (10″) flan tin and bake for 25 minutes, or until cake is well risen and just past the really wibbly stage. Cake will collapse as it cools, leaving a slightly raised crust around the edges. We served it with homemade icecream.

This is what it looks like just out of the oven :



And served up for dessert :

gooey cake 006.jpg

That looks yummy, Celia. I have a recipe that I think is similar but even less cakey. I don't have it in a postable format right now.

Thanks for the recipe Celia. That looks so delicious!

I'm having friends in next month for a long weekend and I've been working on menus. Sunday night dessert has just been decided.

Celia, here is the recipe I thought was similar to yours.

Fudge Spoon Pie

½ cup butter or margarine
1 (1 ounce) square unsweetened chocolate
1 cup sugar
½ cup all-purpose flour
1 tsp. vanilla extract
2 large eggs, lightly beaten
Ice Cream

Melt butter and chocolate in a saucepan over low heat, stirring often; remove from heat, Stir in sugar and next 3 ingredients. Pour batter into a greased 8-inch square pan. Bake at 325 deg. for 22 minutes (do not over bake). Serve warm with ice cream. Yield: 9 servings.

- Southern Living’s Easy Weeknight Favorites

You women are evil. Now I will have to make one or other of these recipes. And I am afraid you are both WAY off on how many it serves.

One or the other? I say make them both!

One or the other? I say make them both!

I like the way you think, Patti!

Linda, the big difference is that the gooey cake is flourless - we make it often for a friend of ours with celiacs disease.

Does anyone have a recipe for a similar gooey wicked chocolate cake that uses ground almonds instead of flour? Or, what do you think would happen if I just substituted ground almonds for the flour in the Fudge Spoon Pie recipe?

I'd say one of those cakes would serve two - with me and Gail fighting over who gets the big half!