The legend says that this dessert was created because of a mistake. Apparently in the 90’s a French chef – based in New York City at the time – didn’t add enough flour to the cake and also took it out of the oven too soon. And because of that we have this “raw” filling that is the main characteristic of this cake. This sweet treat became very popular in New York and, consequently, in the rest of the world. I have a cousin that has a theory that you can order a petit gateau in pretty much every restaurant in the world. Of course, he’s totally overstating… But the point is everybody loves this little beautiful cake!
- 2 4oz bars bittersweet chocolate
- 4 eggs
- 4 Tbsp sugar
- 4 Tbsp flour
- 1.5 sticks butter (room temperature)
- 2 Tbsp cognac (optional)
If you don’t have ramekins, you can use a cupcake tin.