Gateau au cholat de metz - Cholate cake recipe

William Lingwood


A rich but light chocolate cake with a fudgy centre. You need a 23-25cm cake tin. The texture is achieved by using potato flour, which can be bought online from Ocado.

  • Unsalted butter, for greasing
  • 250g plain chocolate, broken into pieces
  • 75ml milk
  • ½ teaspoon vanilla extract
  • 150g golden caster sugar
  • 100g potato flour
  • 60g ground almonds
  • 6 eggs, separated
  • Cocoa powder for dusting


  • Slightly sweetened crème fraiche


  1. Butter a loose-bottomed cake tin and heat the oven to 170°C/150°C fan oven/ mark 3.
  2. In a saucepan over a low heat, melt the chocolate in the milk. Take care - if it gets too hot, the chocolate will 'seize' up. Remove from the heat and gently stir in the vanilla, half the sugar and all the potato flour. In a small bowl mix the egg yolks with the almonds, then stir this into the chocolate mixture.
  3. Using electric beaters, beat the egg whites until they are firm, then add the remaining sugar and beat until stiff and glossy. Add about a quarter of the egg whites to the chocolate mixture and fold in using a large metal spoon. Now that the mixture is loosened add the remaining whites.
  4. Scrape into the prepared tin and bake. It should take around 35 minutes, but check after 25. If the edges are starting to come away from the sides and the centre springs back when you press it with your finger, it's cooked. Don't worry if the top is a bit cracked - these will close up a little as the cake cools. Allow the cake to cool for 15-20 minutes before carefully turning it out. Set the right way up, dust with cocoa and serve.

To drink: Alsace's sweetest most expensive wine style, Sélection des Grains Nobles, would go well with this but fortified Australian Muscat is good with chocolate:Campbells Rutherglen Muscat, £10.50-£11.55, Waitrose and Adnams Cellar & Kitchen. Wine details correct at original magazine publication date.

From the November 2012 issue of House & Garden. Recipe by Diana Henry; photograph by William Lingwood; food preparation & styling by Aya Nishimura; wine recommendations by Joanna Simon; table styling by Alexander Breeze.