Week 7: Gateau Therese Chocolate Cake

This is the very first recipe I have tried that is not sweet enough. Which is a great thing, don’t get me wrong. It is just so rare as most of the recipes out there has so much sugar, I felt slightly diabetic just reading it. I read this recipe from David Lebovitz’s “The Sweet Life in Paris.”, which, apart from the nice recipes, also proved to be a very interesting read about how an American “learns his ropes” about Paris.

Makes a 9″ x 5″ loaf cake


9 ounces (250 g) bittersweet or semisweet chocolate, chopped

8 tablespoons (120 g) unsalted butter

⅓ cup (65 g) sugar

4 large eggs, at room temperature, separated

2 tablespoons flour

Pinch of salt


1) Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) loaf pan and line the bottom with a strip of parchment paper.

2) In a large bowl set over a pan of simmering water, heat the chocolate and butter together just until melted and smooth.

3) Remove from heat and stir in half the sugar, then the egg yolks, and flour. (You don’t need to measure the half-quantity of sugar exactly. Just pretend you’re a Frenchwoman cooking in her home kitchen and don’t worry about it.)

4) Using an electric mixer or a whisk, begin whipping the egg whites with the salt. Keep whipping until they start to form soft, droopy peaks. Gradually whip in the remaining sugar until the whites are smooth and hold their shape when the whisk is lifted.

5) Use a rubber spatula to fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites just until the mixture is smooth and no visible white streaks remain.

6) Scrape the batter into the prepared loaf pan, smooth the top, and bake for 35 minutes, just until the cake feels slightly firm in the center. Do not overbake.

7) Let the cake cool in the pan before serving.

To satisfy my sweet tooth, I dug out the leftover chocolate frosting I had from my last batch of chocolate cupcakes, sliced the loaf in half using a cake leveler, and sandwiched the frosting in between. This makes a really dense and rich chocolate cake, and, it tasted better after sitting in the fridge for 1 or 2 days!


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