Michel Bras invented the petit gâteau (lit. “small cake”; plural: petits gâteaux) in 1981. A dessert of a petit gâteau with chocolate is known as “gâteau fondant au chocolat” or simply “chocolat fondant” in French-speaking countries (“melting chocolate”). [Citation required]
Since the 1990s, some New York City restaurants have popularized a dessert known as “petit gâteau” in the United States.
[Citation required] It is made up of a small chocolate cake with a crunchy rind and a creamy filling, and it is traditionally served hot with vanilla ice cream on the side. Fruits and even alcoholic beverages, such as whisky, have become variations.
Irresistible Petit Gateau Cake Recipe
Ingredients
Instructions
- Preheat the oven to 220º C (420º F)
- Melt the chocolate with the butter in the microwave for 3 minutes. Be careful because it is too easy to burn.
- In a bowl, we join the eggs and sugar. Mix the dough gently until smooth.
- Add the previously melted chocolate and mix well. Also add the flour 1 tbsp at the time.
- Spread the molds with a little butter. Put the dough into the molds and then take them to the oven. Let the bake for 15 minutes.
- Finally, remove them from the oven and take off the molds with the help of a knife. Serve immediately along with the ice cream. Sprinkled with sugar glass.
Notes
- Carboidratos 20 g
- Fibras alimentares 0 g
- Açúcar 16 g
- Gorduras 19 g
- Saturada 10 g
- Poliinsaturada 0 g
- Monoinsaturada 6 g
- Trans 0 g
- Sódio 28 mg
- Potássio 120 mg
- Colesterol 134 mg
- Vitamina A 0 %
- Vitamina C 0 %
- Cálcio 0 %
- Ferro 0 %
Final Thought:
This French petit gâteau recipe is ideal for a fine dining night in at home. Mini chocolate cake with a soft melted chocolate surprise inside.
