Simon's Cafe Chocolate Gateau Recipe
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Restaurant Recipes from Razzle Dazzle Recipes


Simon's Cafe Chocolate Gateau

12 ounces bittersweet chocolate, chopped
1 1/2 cups (3 sticks) unsalted butter
8 eggs
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 seepage.

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 elastic.

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 springform pan.

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 overnight.

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.

Creme anglaise
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.

Raspberry puree
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 remove seeds.

Source: Simon's Cafe, 147 N. Main St., West Bend.  Jack McGhee, owner and chef, sent the recipe.

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