Gateau Au Chocolate with Sabayon

1/2 cup all-purpose flour
plus 1 Tbsp
3/4 tsp baking powder
1/4 tsp salt
8 1/2 oz bittersweet chocolate
2/3 cup unsalted butter
cut into small pieces
1 Tbsp amaretto
4 each large eggs
at room temp.
3/4 cup granulated sugar
2 each whole eggs
2 tbsp lemon juice
2 tbsp orange juice
zest of the citrus
pinch of salt
1/2 cup sugar
2 each egg yolks
1/2 cup cream
  • Stand mixer (or electric hand mixer) with whip attachment
  • 9 or 10 inch cake or tart pans
  • Extra stainless steel bowls
For the Torte
Preheat oven to 350F and place a rack in the center. Generously butter the bottom and sides of one 9-inch round or tart pan. In a separate bowl, sift together the flour, baking powder, salt and set aside.
Place the chocolate and butter in a heat proof bowl over a double boiler. Stir occasionally and melt the chocolate and butter. Set aside and let cool.
In the bowl of an electric mixer whip the eggs and sugar until tripled in volume, about 10 minutes. The mixture will be lighter in color and fluffy. Beat in the amaretto. When the chocolate mixture has slightly cooled, fold into the egg mixture. Fold in the sifted flour mix and scrape into the prepared pan. Bake about 20 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Remove from oven and let the torte cool on a wire rack for 30 minutes.
For the Sabayon
Whip the cream to soft peaks in advance and keep in the fridge. Whisk the whole eggs, egg yolks and sugar until smooth, then incorporate the citrus juices, zest and salt. Cook the mixture over a double boiler until thick, approximately 180F. If necessary, strain, then whip until fully cooled (Kitchenaid or electric hand mixer). Fold in the whipped cream.