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Petit Gâteau

The Petit Gâteau, a small yet heavenly dessert, captures the essence of indulgence in every bite. Originating from French patisseries, this charming treat is a warm, molten chocolate cake with a soft, gooey center that oozes pure bliss. Its delicate exterior gives way to a burst of rich chocolate lava, creating an irresistible harmony of textures and flavors. Perfectly paired with a dollop of velvety vanilla ice cream or a sprinkling of powdered sugar, it transforms any moment into a luxurious experience. This delightful confection is not just a dessert—it's an emotion, a celebration of life's sweetest pleasures.
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Prep Time 10 minutes
Cook Time 10 minutes
5 minutes
Total Time 25 minutes
Course Dessert
Cuisine French
Servings 4 people
Calories 400 kcal

Equipment

  • 1 Mixing Bowl For preparing the batter.
  • 1 Whisk or Mixer To mix ingredients smoothly.
  • 1 Sieve For sifting flour and cocoa powder.
  • 4/6 Ramekins or Molds Individual-sized; greased for easy release.
  • 1 Baking Tray To place the ramekins in the oven.
  • 1 Oven Preheated to the required temperature.
  • 1 Spatula For folding ingredients and scraping the bowl.
  • Optional Measuring Cups & Spoons To ensure ingredient accuracy.

Ingredients
  

  • 100 grams Dark Chocolate High-quality, 70% cocoa preferred.
  • 100 grams Unsalted Butter Cut into small pieces, plus extra for greasing.
  • 2 whole Eggs At room temperature.
  • 2 whole Egg Yolks At room temperature.
  • 50 grams Sugar Granulated or caster sugar works best.
  • 30 grams All-Purpose Flour Sifted for smooth batter.
  • 1 pinch Salt Enhances the chocolate flavor.
  • Optional - Vanilla Extract For added aroma (about 1 teaspoon).
  • As needed - Powdered Sugar For garnish.
  • Optional scoops Vanilla Ice Cream To serve alongside the cakes.

Instructions
 

  • Preheat the Oven
    Preheat your oven to 200°C (390°F).
  • Grease the ramekins or molds with butter and lightly dust with flour. Shake off the excess.
  • Melt Chocolate and Butter
    In a heatproof bowl, combine the dark chocolate and butter.
  • Melt them together using a double boiler or in the microwave (in 20-second intervals, stirring in between) until smooth. Let it cool slightly.
  • Prepare the Batter
    In a separate mixing bowl, whisk the eggs, egg yolks, and sugar until light and fluffy.
  • Slowly add the melted chocolate mixture, whisking continuously to combine.
  • Incorporate Dry Ingredients
    Sift the flour and salt into the chocolate mixture.
  • Gently fold the dry ingredients into the wet mixture using a spatula until smooth. Avoid overmixing.
  • Fill the Molds
    Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
  • Bake
    Place the ramekins on a baking tray and bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft and gooey.
  • Cool and Serve
    Let the cakes cool in the ramekins for about 2-3 minutes.
  • Carefully run a knife around the edges, then invert onto serving plates.
  • Dust with powdered sugar or pair with a scoop of vanilla ice cream. Serve immediately.
Keyword Petit Gâteau