Gluten-Free Chocolate Sea Salt Gateau

Dilemma of the day: faceplant into this unbelievably delicious Chocolate Sea Salt Gateau or assimilate to the svelte Mallorquin beauties on the gorgeous beaches here? Para mi, no question. Chocolate Gateau all the way!

Meh, what the heck are pareos for? There’s actually a gorgeous one I’ve had my eye on and what better excuse to splurge than a luscious little chocolate hip roll here or there? Vavoom!

Honestly, it’s 6 ingredients and 30 minutes of your time. You know Kirsty and I by now, right? When we say it’s easy, it’s easy. You know you can trust us and that is so darn important to us and close to our hearts.

I feel like there are food bloggers out there that elbow their way into your feed and there is no substance behind those styled pics, ya know? For somebody that cooks as much as Kirsty and I do, many a recipe has been a disappointment, we can tell you that and we want no part of it. When we post something, it is tried and true and we 100% stand behind that recipe. Because if it don’t work, fugeddaboudit, we don’t post it.

So if you’re looking for a soft, silky-fudgy chocolate gateau with a beautifully crispy top (that also happens to be gluten-free), this is it. Basta. 😉


xoxo Donata


Ingredients


9 oz (250 g) 75 % dark chocolate

1 cup (250 g) sugar

2 sticks plus 1 tbsp (250 g) butter plus extra for greasing the pan

4 room temperature eggs

1/2 tablespoon all purpose flour for dusting the form

1 tbsp coarse sea salt flakes (I used Maldon)

Instructions


Preheat oven to 350 F (180 C). Grease a 9” round springform or quiche form with a removable bottom, liberally with butter. Lightly dust with flour.

In a saucepan, melt the butter and chocolate together on low heat, stirring often. While you’re waiting for the chocolate/butter mixture to melt, place the sugar and eggs in a bowl and beat until light yellow and very fluffy.

Add the melted chocolate/butter mixture and beat until just combined.

Pour into the greased spring form and bake for 25 to 30 minutes. About five minutes before your tarte is done, sprinkle the sea salt all over it and then let bake until fully done.

Remove from oven and let cool completely before removing from the form.

Serve with vanilla ice cream.




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