Gateau au Chocolat For Christmas

Gateau au Chocolat For Christmas

Gateau au chocolat is my most favourite cake.
I crave rich chocolate when it is winter.

Ingredients: 2 x 12 cm round molds

75 g
Unsalted butter
65 g
Heavy cream
50 g
Egg white
Granulated sugar
50 g
Egg yolk
Granulated sugar
50 g
Cake flour
20 g
Cocoa powder
40 g


1. Combine the chocolate and butter into a bowl over a bain marie. Melt the chocolate and butter.
2. Keep the bowl in the bain marie just before use, otherwise it will set.
3. Warm the heavy cream to body temperature.
4. Put the egg whites in a bowl, beating on low with an electric beater.
5. Gradually add the granulated sugar to the egg whites, mixing until firm peaks form. It will be a glossy meringue.
6. Chill the meringue in the fridge.
7. Beat the egg yolks in another bowl. Gradually add the granulated sugar as you mix.
8. Mix until there are no lumps and it's a creamy consistency.
9. Now combine Step 1’s chocolate butter and Step 3’s heavy cream to make a ganache.
10. Then pour Step 9’s mixture into Step 8's egg yolk mixture and combine.
11. Take the meringue out of the fridge and beat on high for about 1 minute.
12. Add 1/3 of the meringue into Step 10 and mix with a spatula.
13. Now pour this into the bowl with the remaining meringue and combine.
14. Sift the flours into the batter and mix until it develops a glossy consistency.
15. If you prefer a heavy cake, mix well. But if you prefer a fluffy cake, combine just until no longer floury.
16. Preheat an oven to 160℃. Pour the batter into the cake mold.
17. Bake for 35-40 minutes.
18. This is the cross-section. The piece looks rich and nice!

Story Behind this Recipe

I learnt how to make Gateau au chocolat at technical college, but modified the recipe for the home cook.