Steps

1. Finely chop 150g of chocolate.
   🕒 00:45
2. Melt the chopped chocolate over a double boiler. In a separate pot, heat 90g of heavy cream and 45g of unsalted butter until just before boiling (60-70°C).
   🕒 01:10
3. Gradually add the warmed cream and butter mixture to the melted chocolate in three portions, mixing well to avoid lumps.
   🕒 01:44
4. Sift 50g of cocoa powder. Add the sifted cocoa powder to the chocolate mixture and gently fold until just combined.
   🕒 02:10
5. In a bowl, combine 3 large eggs and 90g of granulated sugar. Whisk thoroughly with a hand mixer while placing the bowl over a double boiler (bain-marie). Whisk until the mixture is pale, fluffy, and warm to the touch (around body temperature).
   🕒 02:40
6. Add 1/3 of the whipped egg mixture to the chocolate mixture and mix well until no streaks remain.
   🕒 03:50
7. Pour the remaining chocolate mixture into the bowl with the egg mixture and gently fold, being careful not to deflate the air bubbles. (This is the key tip!) When mixing a heavier batter into a lighter one, it's easier to achieve an even consistency and prevent losing air by mixing the smaller portion into the larger one first.
   🕒 04:11
8. Pour the batter into a 15cm round cake pan lined with parchment paper. Lightly sprinkle chocolate chips over the top, if desired.
   🕒 04:49
9. Bake in a preheated oven at 180°C (350°F) for at least 15-20 minutes. The surface should be slightly crisp, and slight cracking is acceptable.
   🕒 05:14
10. Let the baked Gateau Chocolat cool to room temperature, then chill in the refrigerator for 3-4 hours. In winter, it may be possible to let it set without refrigeration.
    🕒 05:45
11. Remove from the pan and cut into desired portions. If desired, dust with powdered sugar before serving.
    🕒 06:04