French chocolate cake (Gateau au chocolat)

Gateau au chocolat is the french chocolate cake that is more liquid in the center than a sponge cake. I started to make this cake for a friend that could not eat gluten and my kids loved it, so I keep doing it often :)
I update today this recipe by adding 2 sliced bananas and some cinnamon inside that I believe will add a sparkle to this recipe and change from the classic version. You can do the same by adding pears instead of bananas. Up to you ...
Once in a while, you have to play a bit with classic recipes, that's the fun with cooking :) 

Ingredients (for a 20 cm round Baking Dish)

• 200 g dark chocolate (≈1¼ cups chopped)
• 200 g sugar (1 cup)
• 125 g butter (½ cup + 1 tbsp)
• 4 eggs
• 30 g all-purpose flour (¼ cup) + 30 g corn flour (¼ cup) (or 60 g corn flour / ½ cup for gluten-free version)

• 1 tsp baking powder

Optional extras:

• 2 bananas or pears, sliced
• ½ tsp cinnamon

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Instructions

1. Melt Chocolate & Butter: Melt chocolate and butter together (microwave in short intervals or bain-marie), stirring until smooth.

2. Add Ingredients: Add sugar, eggs, flour(s), and baking powder. Mix until smooth and well combined.

3. Add Optional Ingredients: Fold in sliced bananas or pears and cinnamon if using.

4. Prepare & Pour: Pour batter into a buttered 20 cm baking dish.

5. Bake: Bake at 170°C (fan) for about 20 minutes. The center should remain slightly soft.

6. Cool & Serve: Let cool slightly before serving. Best enjoyed slightly warm for a soft, melting center.

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Serving Tips & Variations

• Serve warm with vanilla ice cream or whipped cream.
• Do not overbake to keep the soft center.
• Use high-quality dark chocolate for best flavor.
• Try with pears for a more refined version.
• Keeps well refrigerated for up to 3 days; reheat slightly before serving.