Gâteau au chocolat

Most nights here at Kitchen-at-Camont we've had a fruit tart for dessert, but for the final night of Camp Confit we wanted something extra special. Our instructor Kate suggested the Gâteau au chocolat based on the chocolate cake from a respected rsetaurant in the nearby village of Poudenas, La Belle Gasconne. It's not a flourless chocolate cake, but nearly so, an immensely satisfying and rich cake that would make a perfect valentine's Day dessert. Or for that matter, skip the dinner and go right for the chocolate! It's best prepared with two people working on it, so divide this labor of love.

Part of what made this cake so amazing was the quality of the eggs. We used eggs picked from right here on Kate's farm, so be sure to get the best local fresh eggs you can find. We served the cake with caramelized pineapple because we had some leftover, but it would be lovely with some raspberries and a bit of whipped cream.

Kate says the secret to this cake is the dusting of cocoa powder on the bottom of the pan.

Gâteau au chocolat

5 ounces butter
200 grams dark chocolate
3/4 cup sugar
5 eggs, separated
1/3 cup flour
Cocoa powder for dusting

Melt chocolate, butter and sugar in a pan over moderate heat, whisking until it all melts and blends together. This takes a bit of time. 
Meanwhile, beat egg whites until just past soft peaks -- they should have the consistency of marshmallow.
Whisk egg yolks until they thicken up a bit
Break chocolate into a bowl and mix in flour.
Fold a little of the egg whites into the melted chocolate mix. Then carefully fold in the rest of the whites.
Butter an 8 inch pan and dust with cocoa powder.
Pour the chocolate batter into the pan - don't worry about spreading it, it will spread out on its own.
Bake at 350 for about 25 minutes. It will still look bit fudgelike in the center, but will finish up cooking after you remove it from the oven.