Simple and Rich Gateau au Chocolat

Simple and Rich Gateau au Chocolat

If you want to use up egg whites all at once, give this recipe a try. The procedure is the same as a regular gateau au chocolat and has a full-bodied, rich texture.

Ingredients: 15-18 cm diameter cake.

Egg white
About 120 g (If using medium eggs, 4 egg whites. If using large eggs, 3 egg whites). Approx is fine
■ Chocolate
About 100 g (more or less is OK)
■ Vegetable oil
30 g
■ Heavy cream (non-dairy imitation whipped cream is OK)
100 ml (100 g)
■ Sugar
70 g
△ Cake flour
20 g
△ Pure cocoa powder
30 g (If you like bitter tastes, use 40 g)


1. Put all the ingredients marked with ■ in a bowl and warm slightly in the microwave (to 30°C). Melt together by stirring with a whisk. Once the ingredients have melted, preheat the oven to 170°C.
2. Sift the ingredients marked with △ into the melted ingredients prepared in Step 1 and mix in well with a whisk.
3. *Meringue* Using a hand mixer, beat the egg whites into a firm meringue. →The meringue shown in Step 4 was a little too hard, and it's better if it's looser.
4. Add in the meringue in two parts and fold it in so as not to crush the bubbles. To start, put in 1/3 of the meringue and fold in roughly. Add the rest and mix until the mixture becomes fluffy. Mix it so that no lumps remain.
5. Pour the batter in a pan, and drop it lightly 2 or 3 times to get rid of trapped air, then bake it at 170°C for 50 minutes. Once the cake has cooled, cover with plastic wrap (or something similar) and put it in the fridge for half a day to a day before eating.
6. Decorate it by dusting it with powdered sugar. The middle is nice and moist. Even though it's light, it's full-bodied and delicious.

Story Behind this Recipe

I got a lot of egg whites for making macarons. I had too many whites and spent many days trying to use them up. I made a gateau au chocolat that used a lot of egg whites, and managed to make a delicious cake using them.