Heavy Cream-free Rich Gateau au Chocolat

Heavy Cream-free Rich Gateau au Chocolat

This is surprisingly easy! If you let it sit for a day, it becomes moist and very chocolatey Give it to your beloved on Valentine's Day.

Ingredients: 15 cm diameter round cake pan

Chocolate bar
1 (about 60 g)
Unsalted butter
30 g
Egg yolks
50 g
Milk (unprocessed)
3 tablespoons
*Cake flour
15 g
*Cocoa powder
30 g
Egg White
35 g
Powdered sugar
as needed


1. Preparations: Finely chop the chocolate and coarsely chop the butter. Warm the milk to body temperature. Mix together the * ingredients and sift. Line the pan with kitchen parchment paper.
2. Put the chocolate and butter in a bowl and melt in 60℃ water. If it's too hot, it will separate, so be careful!!
3. In a separate bowl, combine the egg yolk and sugar. Mix until thickened and the batter falls like ribbons.
4. Add the chocolate from Step 2 to the bowl from Step 3 and mix together. Add the warm milk and mix mix mix At this time, preheat the oven to 170℃!
5. In a separate bowl, beat the egg whites until the stiff peaks stage. Add the sugar in 2-3 portions, beating until stiff peaks form.
6. Add 1/4 of the meringue to Step 4 and mix in with a rubber spatula. Add the * ingredients and mix well. Add the remaining meringue and mix.
7. Pour the batter into the pan and lightly drop the pan onto a table to remove air from the batter. Smooth out the surface 2 or 3 times, then bake for 25-30 minutes.
8. Use a tea strainer to dust powdered sugar on top If you'll be giving this as a gift, I recommend using powdered sugar that will not dissolve!

Story Behind this Recipe

I wanted to make a moist and rich gateau au chocolat. Heavy cream has kind of a plain taste, so I used unprocessed milk that I had at home.