Chocolate Petit Gateaux

The Tig Archives February 09, 2015

Oh, how I love the ritual of cooking. Baking…not so much. There’s something about the technicality of it that stifles my inner rebel; no dash of this or extra spoonful of that. There’s a science to baking and the measurements matter ever so much. Suffice to to say, when I do decide to make a go at the whole baking thang, it needs to be worth it. It needs to be soul-satisfying like a good hug on a bad day. And, clearly it needs to taste unquestionably delicious. Be it Valentine’s Day, or any other day where you want to treat yourself (or your honey) to a little…well, sugar – this chocolate cake, with its gooey center and picture perfect presentation, is a no-brainer. All my baking quandaries go out the window when I roll up my sleeves to make this one. Serve with ice cream, fresh berries, or just perfectly on its own.



  1. Preheat the oven to 450°F.
  2. Melt the butter and the chocolate together.
  3. Combine the eggs, egg yolk and sugar together in a mixing bowl and beat for 3 minutes, until light and fluffy.
  4. Fold the flour and chocolate.
  5. Pour into 2-3 inch cake molds rimmed with greased parchment paper (as in the side image), or individual ramekins (as in the photo above).
  6. Bake for 6 to 8 minutes or until the edges are set and the middle is still soft. You want the center to be gooey, so I would stick to about six minutes since they will continue cooking from their own heat even when you pull them from the oven.
  7. Carefully lift cake molds, and remove parchment liner, unless in ramekins (in which case, you’re all set!)
  8. Sprinkle with powdered sugar or fresh berries if desired, then serve immediately with ice cream.


Images via: MM, The Tig, Saveur