Gâteau Victoire Recipe

Okay, so this isn't the best way to start a recipe blog post. Every time I read a blog recipe, the blogger gushes so much about the recipe, and how it's the most fantastic awesome delicious life-altering cake and how it's so worth dying for!!!! Well, bull. There's no cake in the world that I'll die for. And I'll think less of my life if one slice of cake can alter it. 

I still love chocolate cake, though after going through so many chocolate cake recipes in these last few weeks, I need a chocolate-free break. The good thing about trying all the flourless chocolate cake recipes is that I can say my favourite is the Valrhona Chocolate Orbit Cake from David Lebovitz, which has the creamiest, smoothest texture of all the cakes I've made. This one runs a close second, but you can use a mid-tier chocolate for this recipe.  

ELEPHANT. Just cause kekekekeke

Gâteau Victoire (Flourless Chocolate Cake) Recipe

Makes one 9-inch cake: 10-12 servings. 

This cake is best the day it's made. 

Ingredients
340 grams (12 ounces) bittersweet or semisweet chocolate, chopped
3/4 cup (180 mL) heavy cream
3 tablespoons (45 mL) dark rum, Cognac (or brandy), or port
6 large eggs, at room temperature
6 tablespoons (75 grams) granulated sugar
Pinch of salt
Powdered sugar, for dusting the cake

Steps

1. Preheat oven to 175°C. Butter the bottom and sides of a 9-inch springform pan. Wrap a large sheet of aluminum foil around the outside and bottom of the pan, making sure it is absolutely waterproof. Set the pan in a large roasting tin.

2. In a large heatproof bowl, combine the chocolate, cream, and rum/brandy. Set the bowl over a pan of simmering water and stir until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.

3. In a stand mixer fitted with the whip attachment, whisk together the eggs, granulated sugar, and salt on medium speed until the mixture is thick and leaves a well-defined ribbon on the surface when you lift the beater, about 5 minutes. The eggs should triple in volume. 

4. Fold 1/3 of the beaten eggs into the chocolate mixture to lighten it. Then, fold in the rest. Scrape the batter into the prepared pan.

5. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.


6. Bake until the cake feels just set in the center, about 45 minutes. Remove the cake from the oven and let cool completely.

7. Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the springform pan and dust the cake with powdered sugar.

Variation 
A colorful cranberry, prune and kumquat sauce makes this a lovely cake during the holidays. Heat 500ml (2 cups) of ruby or tawny port and 100g (1/2 cup) of sugar in a saucepan. Add 12 pitted prunes, quartered and 75g (2/3 cups) dried cranberries to the pan and simmer for 4 minutes. Add 12 sliced and seeded kamquats and simmer for 1 minute more.