Pavé is the French word for “paving stone.” Chocolate pavés are very rich, smooth, and dense. Chocolate cakes like this are often called flourless cakes, because they are completely gluten-free.
Recipe information
Yield
makes one 9-by 13-inch cake
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Butter a 9-by 13-inch baking dish and line the bottom with parchment paper. Butter the paper and dust the pan with flour or cocoa powder, shaking out the excess.
Step 3
Set a medium heat-proof bowl over (but not touching) simmering water and add: 3 1/2 ounces unsweetened chocolate, coarsely chopped, 4 ounces semisweet chocolate, coarsely chopped, 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter.
Step 4
Heat until melted and smooth, stirring often. Set aside to cool.
Step 5
Separate: 6 eggs, at room temperature.
Step 6
Whisk the 6 yolks with: 1/2 cup sugar.
Step 7
Continue to whisk until the mixture forms a ribbon when the whisk is lifted from the bowl and all the sugar has dissolved, about 10 minutes. Fold the yolk mixture into the melted chocolate.
Step 8
In a separate bowl, whisk the 6 egg whites until foamy. Gradually add: 1/2 cup sugar, 1/4 teaspoon salt.
Step 9
Continue to whisk until the mixture looks glossy and holds a soft shape.
Step 10
Fold the whites into the chocolate mixture in three parts. Fold only until there are no visible streaks of white.
Step 11
Pour the batter into the prepared baking dish, smooth the top, and bake for 35 to 40 minutes. As the cake cooks it will develop cracks on the top; this is normal. The cake is done when the sides are set and the center is still slightly soft. Let the cake cool completely. Invert the cake onto a baking sheet, remove the parchment paper, and then invert onto a serving platter. Dust the top with: Sifted powdered sugar.
Variation
Step 12
Decorate the top of the cake with melted chocolate or Chocolate Sauce (page 386). Dip the tines of a fork into the chocolate and dribble it in thin lines over the top of the cake.
