Quick Recipe Version (TL;DR)
Quick Ingredients
- 340 g (12 oz) bittersweet chocolate, 70% cacao, finely chopped
- 170 g (3/4 cup / 1 1/2 sticks) unsalted butter, cubed
- 120 ml (1/2 cup) heavy cream
- 4 large eggs, at room temperature
- 100 g (1/2 cup) granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 1 tsp instant espresso powder (optional)
- 1 tbsp dark rum, brandy, or coffee liqueur (optional)
- Softened butter + 1 tbsp cocoa powder for the pan
- Cocoa powder, flaky sea salt, fresh berries, and whipped cream for serving
Do This
- 1. Heat oven to 150°C / 300°F. Grease a 23 x 13 cm (9 x 5 in) loaf pan, line with parchment, and dust with cocoa. Set pan inside a larger roasting pan.
- 2. Melt chocolate and butter together in a heatproof bowl set over barely simmering water, stirring until smooth. Remove from heat.
- 3. Warm cream with vanilla, salt, and espresso powder (if using) just until steaming. Stir into melted chocolate until glossy.
- 4. In a separate bowl, whisk eggs and sugar until slightly thick and lightened. Slowly whisk chocolate mixture into eggs until fully combined. Stir in liqueur, if using.
- 5. Pour batter into prepared loaf pan. Pour hot tap or recently boiled water into the outer roasting pan until it comes halfway up the sides of the loaf pan.
- 6. Bake 30–35 minutes, until edges are just set and center still has a gentle wobble. Cool completely, then chill at least 8 hours. Lift out, dust with cocoa, slice into small squares, and serve with berries and whipped cream.
Why You’ll Love This Recipe
- Luxuriously dense and silky, like a giant sliceable chocolate truffle.
- Minimal ingredients but maximum flavor, thanks to good dark chocolate and gentle baking.
- Can be made entirely in advance, so it is perfect for dinner parties and holidays.
- Elegant, minimalist presentation: simple rectangular “bricks” dusted with cocoa and a few beautiful garnishes.
Grocery List
- Produce: Fresh raspberries or strawberries; fresh mint (optional).
- Dairy: Unsalted butter; heavy cream; large eggs.
- Pantry: Bittersweet chocolate (around 70% cacao); granulated sugar; unsweetened cocoa powder; instant espresso powder (optional); pure vanilla extract; fine sea salt; flaky sea salt; dark rum, brandy, or coffee liqueur (optional).
Full Ingredients
Pavé au Chocolat
- 340 g (12 oz) bittersweet chocolate, about 70% cacao, finely chopped
- 170 g (3/4 cup / 1 1/2 sticks) unsalted butter, cut into small cubes
- 120 ml (1/2 cup) heavy cream
- 4 large eggs, at room temperature
- 100 g (1/2 cup) granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 1 tsp instant espresso powder (optional, deepens the chocolate flavor)
- 1 tbsp dark rum, brandy, or coffee liqueur (optional)
For the Pan and Bain-Marie
- Softened butter or neutral oil, for greasing the pan
- 1 tbsp unsweetened cocoa powder, for dusting the pan
- Hot tap water or recently boiled water, for the water bath (enough to come halfway up the loaf pan sides)
To Serve (Optional but Recommended)
- Unsweetened cocoa powder, for dusting the top
- Flaky sea salt (Maldon or similar), for sprinkling
- Fresh raspberries or sliced strawberries
- Lightly sweetened whipped cream or crème fraîche
- Dark chocolate curls or shavings (optional)
Step-by-Step Instructions
Step 1: Prepare the pan and heat the oven
Preheat your oven to 150°C / 300°F with a rack in the middle position. Lightly grease a 23 x 13 cm (9 x 5 in) metal loaf pan with softened butter or neutral oil. Line the bottom and long sides with a piece of baking parchment, leaving a little overhang on the long sides to help you lift the pavé out later. Grease the parchment, then dust the inside of the pan with 1 tbsp cocoa powder, tapping out any excess. This helps with both flavor and release.
Set the loaf pan inside a larger roasting pan or deep baking dish that can hold water around it. This will be your bain-marie (water bath), which bakes the pavé gently and keeps the texture silky.
Step 2: Gently melt the chocolate and butter
Place the finely chopped chocolate and the cubed butter into a medium heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water). Stir frequently with a spatula until the mixture is completely melted and smooth. This should take about 5–7 minutes. Remove the bowl from the heat and set aside to cool slightly while you prepare the other components.
Alternatively, you can melt the mixture in short bursts in the microwave (15–20 seconds at a time, stirring well between each burst) until smooth. Be careful not to overheat, as chocolate can scorch easily.
Step 3: Warm the cream with flavorings
In a small saucepan, combine the heavy cream, vanilla extract, fine sea salt, and instant espresso powder (if using). Heat over low to medium-low heat just until the cream is steaming and small bubbles form around the edges, 1–2 minutes. Do not let it boil.
Pour the warm cream mixture into the melted chocolate and butter. Let it sit for 30 seconds, then whisk gently until the mixture is glossy and completely combined. This forms a rich chocolate ganache base. If you see any small lumps of chocolate, keep stirring until smooth. Set aside to cool for a few minutes; you want it warm but not piping hot when it meets the eggs.
Step 4: Whisk the eggs and sugar
In a medium mixing bowl, whisk together the eggs and granulated sugar until the mixture is well combined, slightly thickened, and a shade lighter in color, 2–3 minutes by hand. You are not aiming to whip a lot of air into the eggs; just mix until smooth and lightly frothy. Over-whisking will create too much lift, which can make the pavé rise and crack rather than remain dense and truffle-like.
Step 5: Combine into a silky batter
Slowly pour the warm chocolate mixture into the egg mixture in a thin, steady stream, whisking constantly. This gradual mixing helps prevent the eggs from scrambling. Whisk until the batter is shiny and completely uniform, scraping down the sides and bottom of the bowl with a spatula to catch any streaks of egg or chocolate.
If using, stir in the dark rum, brandy, or coffee liqueur until evenly incorporated. The batter will be fairly fluid but thick and glossy, like a loose ganache.
Step 6: Bake gently in a water bath
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Set the roasting pan (with the loaf pan inside) on the oven rack. Carefully pour hot tap water or recently boiled water into the roasting pan until it comes about halfway up the sides of the loaf pan. Take care not to splash water into the batter.
Bake for 30–35 minutes, or until the edges are just set and the center still has a soft wobble when you gently jiggle the pan. The top may look slightly puffed with a very thin crust, but it should not be dry or cracked. If you use an instant-read thermometer, the center should be around 71–74°C / 160–165°F.
Carefully remove the roasting pan from the oven. Lift the loaf pan out of the water bath and place it on a cooling rack. Remove any parchment that is sticking up so it does not steam onto the surface.
Step 7: Cool, chill, and slice into pavés
Let the pavé cool completely at room temperature, about 1–1 1/2 hours. Then cover the pan (or wrap it) and refrigerate until fully chilled and firm, at least 8 hours or overnight. This resting time is essential for the dense, truffle-like texture.
To unmold, run a thin knife along the short ends of the loaf pan if needed. Use the parchment overhang to gently lift the pavé out onto a cutting board. Peel away the parchment. Lightly dust the top with unsweetened cocoa powder and a pinch of flaky sea salt.
For the cleanest slices, warm a sharp knife under hot water, wipe dry, and cut the pavé into neat rectangles or squares: 10–12 portions for a dessert serving, or smaller bite-sized squares for petits fours. Wipe and rewarm the knife between cuts for sharp, smooth edges. Serve chilled or just slightly cool, with fresh berries and a small spoonful of whipped cream or crème fraîche.
Pro Tips
- Use good chocolate: The flavor of this dessert is almost entirely about the chocolate. Choose a bar you enjoy eating on its own, around 70% cacao for the perfect balance of richness and sweetness.
- Do not overbake: The pavé should still wobble slightly in the center when you remove it from the oven. It will firm up as it cools and chills. Overbaking leads to a more cakey, less truffle-like texture.
- Mind the water bath: The water should stay hot but not boiling furiously. If your oven runs hot, you can tent the top loosely with foil for the last 10 minutes to prevent over-browning.
- Serve in small portions: This is very rich. Small squares, elegantly plated with a few berries and a cloud of cream, feel luxurious and satisfying.
- Make it ahead: The flavor and texture actually improve after a day in the fridge, making it a perfect do-ahead dessert for entertaining.
Variations
- Orange-chocolate pavé: Add 1–2 tsp finely grated orange zest to the warm cream, and replace the liqueur with Grand Marnier or another orange liqueur. Garnish with very thin strips of candied orange peel.
- Spiced pavé: Add 1/2 tsp ground cinnamon and a pinch of ground cardamom or chili powder to the warm cream. Serve with a dollop of lightly sweetened cinnamon whipped cream.
- Nut-studded pavé: Fold 60–80 g (1/2–2/3 cup) finely chopped toasted hazelnuts, pistachios, or almonds into the batter just before pouring into the pan, for a subtle crunch against the smooth chocolate.
Storage & Make-Ahead
Store the pavé well covered in the refrigerator for up to 4–5 days. For the neatest slices, cut it straight from the fridge. You can let individual slices sit at room temperature for 10–15 minutes before serving if you prefer a slightly softer texture. Leftover slices can be placed in an airtight container with parchment between layers.
For longer storage, wrap the whole pavé (or individual slices) tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Dust with fresh cocoa and flaky salt just before bringing to the table so the top looks fresh and elegant.
Nutrition (per serving)
Approximate values for 1 of 12 servings (without garnishes): about 430 calories, 6 g protein, 16 g carbohydrates, 36 g fat, 22 g saturated fat, 3 g fiber, and 26 g sugar. Actual values will vary based on the exact chocolate, butter, and cream used, and on portion size.
