Gateau au Chocolat Fondant de Nathalie

Dear Chocolate,

I love you but we both know that you are no good for me. I made a conscious decision to limit your appearance in my cooking for this blog because of, you know, the effect you have on me.

You tease me with your alluring aroma and dark, handsome good looks - I am powerless when you are around.

And I must say, you do look very dapper at this time of the year with your brightly coloured foil and shaped into eggs...oh who am I kidding, you are wonderful any time - especially when you are at your darkest. 

You always seem to be there when I am feeling down. You try to cheer me up, but after you have gone, all I have left is tight fitting jeans and a deep fear of the bathroom scales.

But you are back in my life and on this blog no less. I can't say I blame you, you needed to be here.

You are the star - this cake is and will always be a tribute to you.

I don't know who this Nathalie person is but I think that she might have once been in love with you too, to have this cake named after her. That's OK, I know you have had many lovers.

I'm glad you're here for this. Right now, I can't think of a better way to have you.  I took you to a dinner party and shared you with everyone there - they loved you too, especially when I covered you with gold dust.  The sheer richness and quality of you in this cake ensured that I only needed a slice and I was completely fine with that. I think I can handle you again in my life - maybe...

Gateau au Chocolat Fondant de Nathalie
Adapted from Chocolate and Zucchini which was adapted from a recipe by Trish Deseine.
200g 70% dark chocolate - the best quality you can afford, finely chopped
200g butter - the best quality you can afford, cubed
1 cup white sugar
5 large eggs, room temperature
1 tablespoon flour
Edible gold dust - optional

Pre-heat your oven to 190C and grease (with butter) a 20cm cake tin. Line the bottom of the tin with baking paper and grease the baking paper.

In a bowl over a pot of simmering water (or in the microwave), melt the chocolate and the butter together, stirring to combine. Add the sugar and stir until combined. Set the mixture aside to cool for 5 minutes.

Add the eggs, one by one whisking each egg into the mixture before adding the next egg. Add the flour and stir in well to combine. You will have a runny batter. Pour the batter into the cake tin and bake for around 20 to 25 minutes (checking after 20 minutes) until the cake has a barely there wobble in the centre and is slightly cracked on top.

Leave the cake to cool in its tin for around 15 minutes before carefully removing the cake from the tin onto a rack to cool completely. The cake will sink, it's inevitable and completely normal. 

This cake is best eaten the next day with nothing more than some softly whipped, unsweetened cream...and maybe a little edible gold dust painted on the top.