Simon's Cafe Chocolate Gateau
12 ounces bittersweet chocolate, chopped
1 1/2 cups (3 sticks) unsalted butter
1 3/4 cups sugar
Creme anglaise (see recipe)
Raspberry puree (see recipe)
Powdered sugar for garnish
Line bottom of 10-inch springform pan with parchment paper. Coat
bottom and sides of pan with vegetable oil spray. Wrap outside of
pan with a double layer of heavy-duty aluminum foil to prevent
In a double boiler, melt chocolate with butter over medium heat,
stirring occasionally. While chocolate is melting, crack eggs in a
bowl and whisk until frothy.
When chocolate and butter are melted and combined, transfer to bowl.
Slowly whisk in sugar until dissolved, scraping sides of bowl.
Slowly whisk in eggs until well combined. Mixture will be somewhat
Preheat oven to 350 degrees.
Pour batter into prepared pan. Set pan in a larger baking pan. Add
hot water to larger pan so that it comes 1 inch up sides of
Bake in preheated oven 50 to 70 minutes. When gateau is done, it
will rise and feel somewhat firm in the center. It may also crack
near the center like a cheesecake.
When done, carefully remove pans from oven. Remove springform pan
from pan of water, then remove foil from springform pan. Cool on
wire rack. When cool, refrigerate uncovered at least 8 hours or
Prepare creme anglaise and raspberry puree.
When ready to serve, remove gateau from springform pan. Remove
parchment paper from bottom of pan by inverting gateau onto a plate,
then transfer to a serving platter by inverting again.
Sprinkle gateau with powdered sugar. Paint individual serving dishes
with a small amount of creme anglaise and a little raspberry sauce.
Set a slice of the gateau over the sauces. Makes 16 servings.
3 egg yolks
1 cup whole or 2% milk
3 tablespoons sugar
1 teaspoon vanilla extract
In double boiler over medium heat, whisk egg yolks. Add milk, sugar
and vanilla. Cook, whisking occasionally, until mixture is thick
enough to coat the back of a spoon, about 20 to 25 minutes.
1 cup frozen sweetened raspberries, thawed
1 teaspoon sugar, or to taste
Combine raspberries and sugar in a heavy saucepan and cook over low
heat, stirring occasionally, until raspberries break down and sugar
is combined. Remove from heat and press through a fine sieve to
Source: Simon's Cafe, 147 N. Main
St., West Bend. Jack McGhee, owner and chef, sent the recipe.