Measure and mix all ingredients marked ○, except the eggs in a bowl. If you are using a slab of chocolate, it's ok to just break it into smaller pieces.
Turn on the oven and preheat to 170ºC.
Melt the chocolate into the rest of the ingredients in a bain marie of 50 - 60ºC.
Break one egg into the mixture and stir well.
Once mixed in, break in the other and mix well again.
Measure and combine all of the dry ingredients marked ●. You don't need to sift the ingredients.
Remove the chocolate mixture from the bain-marie and add the dry ingredients in one go. Again, you don't have to sift the ingredients.
Once everything is mixed together smoothly, the batter is ready!
Line the bottom and sides of a cake tin with baking paper and pour in the batter.
Bake in the oven for 30-40 minutes at 170ºC.
For those who want more control where the gateau cracks, after 15 minutes in the oven, take it out and lightly cut a line where you would like the crack to appear.
Test to see if it's baked through by carefully inserting a toothpick into the centre, if it comes out clean, it's done. Keep the parchment paper on the bottom.
When the cake has cooled, place inside a plastic bag to keep the cake from drying out. To stop the bag from sticking, allow some and tie the top.
Once the cake has cooled in the fridge, it's ready to eat Leave in the fridge overnight for an even denser and tastier gateau.
Sift powdered sugar on top to decorate.
You can also make these roses to decorate by referring to Recipe ID: 2120611. Even if you can only make a few, they'll come in handy.
Story Behind this Recipe
I love chocolate, but am sick of eating sweet things. I wanted to avoid making it too sweet, but still have a thick, chocolatey gateau, so I came up with this. It doesn't create too many dirty dishes either, which is a bonus.
You don't have to be methodical with sifting and straining, just keep checking to see if it looks right when mixing (･ ･)b.