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Gateau Benoit
From City Cuisine by Susan Feniger and Mary Sue Milliken
This is Mom of the Month Courtney Campbell's favorite recipe.
"They put chocolate curls on the top, which are great fun to make, but I am never very good at it and it is hard to explain without pictures," says Campbell. "So I just dust the cake with confectioners' sugar. You can actually decorate the top however you see fit! Just keep it simple.
Ingredients
7 ounces semi-sweet chocolate
1 stick plus 3 tablespoons unsalted butter
4 eggs, separated
1 cup plus 1 tablespoon granulated sugar
1/2 cup all-purpose flour
Confectioners' sugar for dusting cake afterwards
Directions
Preheat oven to 350 degrees F. Butter and flour a 10-inch round cake pan. Line with parchment paper.
Melt chocolate and butter together in the top of a double boiler or in a bowl over simmering water. Set aside to cool.
Beat egg yolks until light and fluffy, then slowly add sugar, beating constantly until pale yellow. Fold in melted chocolate mixture.
Sift flour over chocolate mixture and mix until flour just disappears.
Whisk egg whites until soft peaks form. Fold whites into chocolate mixture in two parts. Pour batter into pan, spread evenly, and tap once or twice on a counter to remove air.
Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few flakes clinging to it. Set aside to cool, in pan on rack, about an hour.
To release cake, run a knife along inside edge to loosen. Invert onto serving plate, peel of parchment and invert again.
Suggestions
Dust with confectioners' sugar.