Gâteau Marcel

Gâteau Marcel is a classic chocolate cake known for its rich flavor and soft, almost mousse-like texture. Traditionally made with dark chocolate, it delivers a powerful and intense chocolate taste. However, I chose to use milk chocolate, which made the cake milder, sweeter, and extra creamy. The result is a soft and airy cake with a rounder chocolate flavor.

• 200 g butter
• 200 g dark chocolate or milk chocolate
• 200 g sugar
• 7 egg yolks
• 5 egg whites

Melt the butter, remove the pot from the heat, and add 200 g of chocolate. Let it melt and stir the mixture until smooth.

Whisk the egg yolks together with 150 g of the sugar until creamy.

Fold in the chocolate butter.

Whip the egg whites until stiff, add the remaining 50 g of sugar, and continue whisking until a meringue forms.

Gently fold the meringue into the chocolate batter.

Pour half of the chocolate mousse batter into a small, round cake pan (20 cm in diameter) lined with parchment paper.

The rest of the batter should be stored in the refrigerator.

Bake the cake in the middle of the oven at 175°C for about 25-30 minutes. Remove the pan from the oven even if it doesn't look completely done. It will sink, and that's intentional.

Cool the cake in the pan until completely cold.

Then spread the remaining chocolate batter that you have kept in the refrigerator over the baked cake in the pan.

Place the pan in the refrigerator and let the cake sit there for a few hours, preferably overnight.

Decorate as desired.

Tips for the best result: The cake is best if it sits in the refrigerator overnight, so plan ahead to let it set. Serve it with a scoop of vanilla ice cream or a dollop of cream for an extra luxurious experience. With its silky smooth texture and intense chocolate flavor, Gâteau Marcel is a dessert that both impresses and seduces!