Gâteau Marcel is a two-tier chocolate mousse, one raw and one baked into a soft cake. Invented by the Michelin-starred chef Michel Michaud, this indulgent and gluten-free creation is easy to make, although it does need to be prepared in advance.
Ingredients (serves 8)
Sunflower oil, for oiling
100g no-added-sugar plain dark chocolate, broken into small pieces
50g no-added-sugar milk chocolate, broken into small pieces
150g unsalted butter, chopped
Pinch of fine salt
2 eggs
3 egg whites
150g fresh black cherries, pitted and halved
75g fresh blueberries
Method
Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Line the base of a 20cm square cake tin with baking paper and lightly oil the sides with a little sunflower oil.
Place the chocolates and butter with the salt in a saucepan over a low heat until they have melted, stirring occasionally.
Separate the whole eggs. Place all the whites in a medium bowl and the yolks in a large bowl.
Using an electric whisk, whisk the whites until very stiff – you will have reached the right level of stiffness if they won’t move when the bowl is tipped to the side.
Use the whisk to whisk the yolks until they have turned a few shades paler and become fluffy. While continuing to whisk, very slowly pour in the hot chocolate mixture in a thin stream. You’ll be left with a thick and glossy chocolate paste.
Fold the whisked egg whites into the chocolate paste. When everything has been combined and you have a mousse, pour half the mixture into the cake tin. Bake for 20 minutes until puffy.
Leave the cake to cool in the tin (it will sink significantly), then pour the remaining chocolate mousse on top of the cake. Place in the refrigerator for at least four hours until set.
When you are ready to serve, run a butter knife around the edge of the gâteau and lift it out of the tin. Remove the lining paper. Place the gâteau on a serving plate. Scatter the cherries and blueberries across the top of the gâteau.
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