Gateau Nancy
Submitted by aleng
Gateau Nancy is a flourless French chocolate cake with Grand Marnier, almond powder, and 10 eggs, baked low and slow for a dense, fudgy, souffle-like texture.
YIELD
24 servingsPREP
40 minCOOK
80 minREADY
2 hrsThis French chocolate gateau is all about the eggs. Ten of them, separated and treated differently: yolks whipped with sugar until they form a pale ribbon, whites beaten to stiff peaks with more sugar. Both get folded into melted semi-sweet chocolate, butter, Grand Marnier, vanilla, and almond powder for a batter that’s more mousse than cake.
Baking low and slow is what gives this gateau its signature texture. The long bake at a gentle temperature sets the eggs gradually, producing a cake that’s dense and fudgy in the center with a delicate crust on top. Rush it with higher heat and you get a dry, crumbly cake instead.
Fold the egg whites into the chocolate mixture gently, like you would for a souffle. Aggressive stirring deflates the air and the cake comes out flat and heavy.
Pro Tips
- Melt the chocolate and butter together over a double boiler and remove as soon as it’s smooth. Overheating scorches the chocolate and turns it grainy.
- Whip the yolks with sugar for a full 5 to 7 minutes until the mixture is thick, pale, and falls in ribbons. This creates the cake’s structure.
- Parchment on the bottom of each mold is essential. This cake sticks to everything.
- Dust with powdered sugar and serve with creme anglaise for the classic presentation.
Variations
- Swap Grand Marnier for Chambord for a chocolate-raspberry combination.
- Serve with fresh whipped cream and raspberries instead of creme anglaise.
- Add a tablespoon of espresso powder to the chocolate mixture for a mocha depth.
Ingredients
Directions
In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract, and almond powder together and mix.
Melt the ingredients over a double boiler.
Remove the mixture from the heat as soon as it’s melted and whip lightly.
In another bowl, whip the egg yolks with ¾ cup sugar until a white ribbon is formed, about 5 to 7 minutes.
Blend this sugar/yolk mixture gently into the chocolate mixture with a spatula.
In another bowl, whip the egg whites vigorously.
Slowly add ¾ cup of sugar, whipping the mixture until lightly firm.
Fold the egg whites/sugar mixture into the chocolate mixture blending lightly as for a souffle.
Butter and flour two molds 10 inches in diameter and 2 inches deep.
Place a sheet of parchment on the bottom of each mold.
Put half of the mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.
Unmold and cool the gateau on a rack.
To serve, sprinkle with powdered sugar and serve with Creme Anglaise.
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