Gateau Au Chocolat

Here's a recipe that I picked up while in France in the summer of 2001 while traveling through the Loire River valley, visiting Chateaux country.  I baked this in my wood fired Backyard Bistro and it turned out luscious.  Bon apetit!  This would be a great finish to a wood oven roasted dinner on your patio.  This old world recipe will translate you to a night on the Loire as you wend your way through a memorable evening with your best of friends or family on a warm summer night.   Our experience in France dining in such a way is still one of the most memorable of my life.  To spend three to four hours dining is not unusual.

"In a bain-marie, melt 300 g dark cooking chocolate with 300 g unsalted butter.  When the mixture is smooth, add two spoonfuls creme fraiche and set aside.  Beat six egg yolks with 100 g sugar until white.  Add to the chocolate mixture and beat well.  Beat five egg whites until stiff then fold into the chocolate mixture.  Set one-third aside as topping.  Carefully fold in 100 g sieved flour then pour into a greased floured cake tin.  Ensure that you have already heated the oven.  Bake in a moderate oven, checking to ensure that the cake does not overcook.  When the cake is cooked, leave to cool and cut in two through the middle.  Spread with some of the mixture set aside, sandwhich the cake together again and spread the top with the remainder of the mousse.  Decorate with walnuts, other fruit or whipped cream."  (Recipe from:  "Recipes of the Chateaux of the Loire",  Gilles and Bleuzen du Pontavice)