Light Gateau au Chocolat (Heavy Cream-Free)

Light Gateau au Chocolat (Heavy Cream-Free)

I wanted to make this without heavy cream.
If you have an electric mixer, you can prepare the meringue in a snap.
1559 kcal/whole cake

Ingredients: 18 cm pan

(A) Chocolate bar
1 (60 g)
(A) Unsalted butter (unsalted margarine for baking)
50 g
(B) Egg whites
(B) Granulated sugar
70 g
(C) Egg yolk
(C) Granulated sugar
(30 g)
50 ml
Cocoa powder
30 g
Cake flour
30 g


1. Combine the (A) ingredients (chocolate, butter) and melt (use a microwave or immerse in a hot water bath).
2. Create the meringue with the (B) ingredients (Egg whites, granulated sugar 70 g). See Recipe ID: 1148007.
3. Beat the (C) ingredients (egg yolk, granulated sugar 30 g) together until it becomes white-ish.
4. Add the mixture from Step 1 to Step 3 and mix well. Add the milk and continue mixing.
5. Add the dry ingredients and mix well.
6. Add half of the meringue from Step 2 and mix well. Then add the remaining half. This time, mix only very lightly.
7. Bake in the oven at 170°C for 30 to 40 minutes. If you insert a toothpick and the filling comes out crumbly, it's complete.
8. If the filling is still a bit wet, bake it a little more. (The finished cake will have just a little of the filling sticking to a toothpick.)
9. (If it seems like the outside is going to burn, cover with aluminum foil.)

Story Behind this Recipe

I wanted to make a gateau au chocolat without heavy cream.