Rich Gateau au Chocolat

Rich Gateau au Chocolat

No need to use cocoa powder.
Chill this rich gateau au chocolate very well before eating.

Ingredients: 18 cm diameter round pan

■Chocolate bar (I recommend black)
2 and 2/3 (you'll need 3) 180 g
3 Large
Margarine or butter (unsalted)
70 g
45 g
■White flour
20 g
■Powdered sugar
as desired


1. Mince the chocolate bar and melt together with the butter by immersing in 70-80°C hot water bath (if this is too much trouble, you could microwave it).
2. Use a whisk to beat 3 egg yolks for 2 minutes (it should start to become white). Once beaten and slightly warm, add to the mixture in Step 1 and mix.
3. Whisk 3 egg whites. Once stiffened, add the sugar in 2 to 3 portions and mix. Continue mixing until the meringue forms peaks.
4. Add a third of the meringue to the chocolate bowl from Step 2 and mix. Lightly combine the rest of the meringue. Try to leave the delicate bubbles as intact as possible.
5. Lightly mix in the sifted dry ingredients. Pour into a baking-sheet lined pan and bake in the oven at 160°C for 45 minutes.
6. This is what it looks like after baking. Once it's cooled, remove it from the pan and refrigerate. After half a day, it'll deflate.
7. Bonus: For the baking sheet, cut into a large circle and insert cuts into the high parts. Apply margarine to secure the paper on the pan.

Story Behind this Recipe

Cocoa powder is expensive! I wanted to make things that are a bit easier on the wallet.