Chocolate Gateau (Chocolate Cake) ガトーショコラ

6 ½ Tbsp unsalted butter

½ Tbsp unsalted butter (for greasing)

¼ cup all-purpose flour (plain flour) (plus more for dusting; If you're using a cup measurement, please follow this method to measure. Otherwise, the amount of flour tends to be more than you need.)

1 cup unsweetened cocoa powder (measure 1 cup and remove 1 Tbsp to be precise; 1 cup cocoa powder is 80 to 85 g)

5.3 oz semi-sweet chocolate bar (use good quality chocolate)

4 large eggs (50 g each w/o shell) (cold; please note that I decided to reduce one egg after taking the ingredient picture, which shows 5 eggs)

⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

¾ cup sugar (¾ cup 2 ½ Tbsp to be precise; roughly divided in half)

¼ cup heavy (whipping) cream (4 Tbsp)

subheading: For Garnish:

raspberries

confectioners’ sugar/powdered sugar

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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