Petit Gateau- France #128

Petit Gateau- France #128

An easy to make mini-chocolate cake with delicious creamy filling. This is very similar to a chocolate molten cake, post #112. Serves 6-8

Ingredients:

• 125 g. dark chocolate
• 125 g. unsalted butter                                     
• 3 eggs
• 3 egg yolks
• 2/3 c. sugar
• 1/3 c. all-purpose flour
• 1 T. Cointreau liqueur or 1 T. vanilla extract
1.  Preheat oven 355F. Butter and flour (you can also use cocoa powder) muffin tins or mini cake molds. 
2. Break the chocolate and butter into small pieces, melt together in a double boiler.  Stir until smooth.  Set aside.
3. In a mixer bowl, beat the eggs, yolks and sugar until almost doubled in size and a firm consistency.

1. Slowly pour the chocolate mixture into the beaten eggs, continue beating gently and slowly until it forms a smooth mixture.
2. Still beating, on low speed, add flour slowly.  Stop the beating once flour is incorporated into the mixture. 
3. Turn mixer off and stir in Cointreau Reserve or vanilla extract.  
4. Pour the mixture into the molds, almost to the top.  Leave room for rise.
5. Bake 5-7 minutes.
6. Remove molds and let rest 2-3 minutes then turn out onto a plate.
7. Serve hot with ice cream.

Results: I used small molds for the cakes. I used butter and cocoa powder for the inside of the molds. I also used vanilla extract instead of the Cointreau Reserve because I didn't have any.  Timing is essential for these little cakes. The inside will not be creamy if baked too long but on the flip side, the cake will be doughy if not baked long enough.  Good Luck!

Bottom Line: Yum! Keeper. Only one pic because we ate them before we realized we hadn’t taken a pic of the inside  lol

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