Steps

1. Prepare a 18cm loaf pan by lining it with parchment paper.
   🕒 01:29
2. Crack 3 eggs into a bowl and thoroughly whisk the whites until smooth.
   🕒 01:36
3. Strain the whisked egg mixture. This is the key! Straining thoroughly results in a smooth, moist, and rich Gateau Chocolat.
   🕒 01:59
4. Cut 100g unsalted butter into small cubes of approximately 1cm. This is the key! Cutting it small makes it melt faster in the double boiler.
   🕒 02:26
5. Finely chop 200g chocolate as much as possible. This is the key! Chopping it finely speeds up melting in the double boiler, saving time.
   🕒 02:53
6. Boil water in a frying pan or pot. Reduce heat to low just before it boils.
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7. Place the bowl over the simmering water and slowly melt the chopped unsalted butter and chocolate together. This is the key! Stir slowly without incorporating air, and melt completely until no lumps remain.
   🕒 03:39
8. Once the chocolate and butter are completely melted, switch to a rubber spatula and press the chocolate against the side of the bowl while mixing to remove air bubbles.
   🕒 04:43
9. Remove from the double boiler and gradually add the strained egg mixture in about 3 additions, mixing quickly to prevent separation.
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10. Add the remaining egg mixture and mix by pressing the spatula against the bowl to avoid creating air bubbles.
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11. Finally, add 80ml heavy cream and mix with the rubber spatula, ensuring as little air as possible is incorporated.
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12. Strain the batter once. This is the key! Straining removes any air bubbles that may have formed, resulting in a smooth batter.
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13. Pour the batter into the prepared pan.
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14. Drop the pan from a height of 2-3 times to release air bubbles from the batter.
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15. Bake in the oven.
    🕒 06:44
16. Once baked, let it cool to room temperature, then chill in the refrigerator.
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17. To unmold the Gateau Chocolat from the refrigerator, warm the sides of the pan with a hot towel before removing it.
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18. Dust with powdered sugar or cocoa powder as desired to finish.
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19. (Decoration Example) Create a strip of parchment paper about 1-1.5cm wide, place it on the Gateau Chocolat, and dust powdered sugar on only one side.
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20. Remove the paper to reveal the striped decoration.
    🕒 08:11
21. To cut cleanly, warm your knife before slicing.
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