Warm Chocolate Gateaux Recipe

Warm Chocolate Gateaux Topped with Sour Cream Quenelle is made with a rich, buttery chocolate sponge that hides a decadent secret: a melting center of cherry cordials. Baked until just springy, these individual cakes are crowned with a sophisticated, tangy cream spiced with Kirsch and lime, then drizzled with bright raspberry sauce. It is the ultimate surprise dessert for a dinner party, offering a complex interplay of hot chocolate cake and cool, sharp toppings.

Jump to Recipe

Warm Chocolate Gateaux Ingredients

For the Gateaux:

• 1 cup All-Purpose Flour: The structural base.
• 1/2 cup Granulated Sugar: Sweetens the dark chocolate sponge.
• Pinch of Salt: Enhances the chocolate flavor.
• 1 cup (2 sticks) Butter: Slightly softened.
• 6 Whole Eggs: Room temperature.
• 2 Egg Yolks: Adds extra richness and fudginess.
• 1 cup Semisweet Chocolate Pieces: Melted and cooled slightly.
• 18 Cherry Kisses or Cherry Cordials: (Chocolate-covered cherries with liquid centers). You need 3 per cake.

For the Topping and Garnish:

• 1 cup Sour Cream: Full fat is best for texture.
• 1 Lime: Juiced. The acidity cuts through the heavy chocolate.
• 1 tablespoon Kirsch: A clear cherry brandy that echoes the filling flavor.
• 1/2 cup Confectioners’ Sugar: Sifted to prevent lumps in the cream.
• 6 teaspoons Raspberry Sauce: Store-bought coulis or ice cream topping.
• 6 Fresh Raspberries: For garnish.
• 6 Mint Leaves: For garnish.

How To Make Warm Chocolate Gateaux

1. Prepare the tins: Preheat the oven to 350°F (175°C). Grease 6 individual cake tins (approx. 4 1/2 inches in diameter) with oil or butter and dust them lightly with flour, tapping out the excess.
2. Combine dry ingredients: In the large bowl of an electric mixer, combine the flour, granulated sugar, and salt. Mix on low speed just to distribute the ingredients evenly.
3. Make the batter: Add the slightly softened butter to the dry ingredients and mix at low speed until combined. Add the whole eggs, egg yolks, and melted chocolate. Mix until well blended. Increase the mixer speed to high and beat for 2 minutes to aerate the batter, making it light and fluffy.
4. Fill the moulds: Spoon the batter into each cake tin until it is about half full. Place 3 cherry kisses (or cordials) into the center of the batter in each tin. Spoon the remaining batter over the cherries, filling the tins to about two-thirds full.
5. Bake the gateaux: Place the tins in the preheated oven. Bake for approximately 35 minutes. The cakes are done when the surface springs back when lightly touched and they have pulled away slightly from the sides.
6. Whip the topping: While the cakes bake, prepare the quenelle mixture. In a small bowl, whisk together the sour cream, fresh lime juice, and Kirsch. Gradually sift in the confectioners’ sugar, whisking after each addition until the mixture is smooth and thick.
7. Serve the dish: Remove the cakes from the oven and let them cool in the tins for 10 minutes to set. Turn them out onto serving dishes. Using two spoons, shape the sour cream mixture into a quenelle (oval shape) and place on top of the warm cake. Drizzle with raspberry sauce and garnish with a fresh raspberry and a mint leaf. Serve immediately.

Recipe Tips

• The Cherry Center: Using cherry cordials (the chocolates with the liquid center) creates a molten “lava” effect inside the cake without needing a raw batter center. Ensure they are completely covered by batter so they don’t leak out the side.
• Batter Emulsion: Because this method mixes butter into flour before adding eggs, it is crucial that the butter is soft and the eggs are at room temperature. If they are cold, the chocolate will seize and the batter will be lumpy.
• Making a Quenelle: To make a professional-looking topping, use two warm tablespoons. Scoop the cream with one, then use the other to scrape and turn the cream, creating a smooth, three-sided oval shape.
• Kirsch Substitute: If you cannot find Kirsch (cherry brandy), you can substitute it with a little cherry juice or Amaretto, though Kirsch provides a specific dry, floral note that balances the sugar.

What To Serve With Chocolate Gateaux?

This dessert is a standalone showstopper. The sour cream topping acts as the sauce and the cream element simultaneously. However, if you want to skip the sour cream mixture, a scoop of vanilla bean ice cream is a classic alternative. A glass of sparkling dessert wine or a dark roast espresso pairs beautifully with the rich chocolate and cherry flavors.

How To Store Leftovers Chocolate Gateaux?

• Refrigerate: Store any leftover cakes (without the topping) in an airtight container in the refrigerator for up to 3 days. Store the sour cream topping separately.
• Reheat: These cakes are best served warm. Reheat individual cakes in the microwave for 20-30 seconds to melt the cherry center again.
• Freeze: The baked cakes freeze well. Wrap tightly in plastic and freeze for up to 1 month. Thaw in the fridge and warm before serving.

Chocolate Gateaux Nutrition Facts

• Calories: ~580 kcal
• Fat: 35g
• Carbohydrates: 60g
• Protein: 8g
• Nutrition information is estimated per gateau based on 6 servings.

FAQs