Gâteau moelleux au chocolat (French brownies recipe)

 “I came to Paris, this divine city without god. We can’t describe this, we must see how much beauty, how many beautiful things there are here, in the center of the world”

(Bela Bartok)

An accordion soundtrack, the sunset is mirrored over the Seine, an incredible smell of croissants and bread is in the air; a lovely girl’s walking fast, holding a copy of “Le Figaro” and a still warm baguette by the arm. A green scarf is wrapping her neck and a beret keeps her warm; her coat is flying about and her beg’s opened. She’s in rush, an unintelligible and fascinating rush, which seems a way more stunning thanks to the background of a mysterious and ghostly city but vibrant and enchanting as well.

And between one of those streets of Paris, since 1862, one of the greatest bakeries in town cranks out thousand of colorful macarons and any sort of French goodness every day.  Maison Ladurée has become a must for any foodie who visits this amazing city.

I have to thank Laurie, a lovely French lady who loves cooking as much as I do. She made me find out one of the most beautiful cook books I ever seen: a treasure which includes all the most famous recipes of Maison Ladurée and, more in general, of the French patisserie.


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And through those pages I found the most chocolatey, gorgeous and delicious chocolate dessert: a Gâteau Moelleux au Chocolat.

Today I share with you the recipe for a rich, irresistible, amazing chocolate cake, which is dense and fudge as a brownie, but light and spongy as well.



  •  150 grams unsalted butter
  • 35 grams all-purpose flour
  • 150 grams dark chocolate
  • 25 grams unsweetened cocoa powder
  • 1 whole egg
  • 4 egg yolks
  • 7 egg whites
  • 150 grams caster sugar
  • cocoa powder and butter as needed (for dusting the pan)


  1. first thing first, butter and dust with sifted cocoa powder a cake pan of 9” (22,5 cm) of diameter. Let it chill in the fridge until needed. Meanwhile preheat oven at 325°F (170°C).
  2. over a bain-marie (see note at the end of the recipe) melt butter and chopped chocolate, stirring frequently, just until you get a smooth, gorgeous and delicious mixture. Remove from bain-marie and let that cool down.
  3. in a medium-sized mixing bowl, whisk whole egg and yolks together with half of the total amount of sugar. Place over the bain-marie and whisk until it becomes pail in color, light and fluffy (about 3-5 minutes). Once ready, remove from heat and set that aside. Quickly, in the bowl of your stand mixer or using an hand mixer, start whipping egg whites. Once they start getting foamy, gradually add the remaining sugar and keep whisking until you get soft picks.
  4. at this point, fold 1/3 of the yolks and egg mixture into the cooled melted chocolate and butter. Once well combine, gently fold this mixture into the remaining 2/3 of the yolks and egg mixture. Gently stirring, incorporate 1/3 of the egg whites into the chocolate and egg mixture and then transfer it into the remaining egg whites. Gently fold using a spatula.
  5. once you get a uniform batter, pour it in the greased cake pan and bake in a preheated oven for about 20-25 minutes. The cake will rise a lot during the baking time and then it’ll deflate while cooling. Once baked,  let the cake cool for about 20 minutes in the pan, before inverting it over onto a cooling rack to cool down completely. Then dust with cocoa powder and transfer it over a cake stand or a serving dish. Serve with some vanilla ice-cream or whipped cream.

Bain-marie (or double boiler), how to = Place a medium-sizec sauce pan on the stove and fill it with about 2” of water. Heat water to a simmer. Then place a smaller pan or mixing bowl on top, making sure that the bottom of the bowl does not touch the simmering water. Heat the ingredients in the smaller container, following the recipe instructions.


Cooking over a bain-marie the egg and yolks mixture. It needs to become pail in color, light and fluffy.

Cooking over a bain-marie the egg and yolks mixture. It needs to become pail in color, light and fluffy.


Whipped egg whites.

Whipped egg whites.


Folding the egg whites into the chocolatey batter.

Folding the chocolate batter into the remaining egg whites.


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Processed with VSCO with a6 preset



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Fall in love with Paris, fall in love with this Gâteau.

This was my version (well, Ladurée’s version), I’m waiting for yours.

XOXO Cooker Girl.

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