Gateau Chocolate: A Delightful Chocolate Cake Recipe
This Gateau Chocolate recipe is a family favorite that I made during my summer holidays back in Japan. It’s an easy-to-make cake that gives you a rich, indulgent chocolate flavor with a delicate texture. Despite the possibility of a few cracks forming on the top as it bakes, the results are always delicious, and no one will mind those imperfections. Whether you’re preparing a dessert for a family gathering, a potluck, or just treating yourself, this recipe offers a simple, yet impressive option that everyone will love.
Recipe Overview
| Category | Dessert |
|---|---|
| Cook Time | 1 hour |
| Prep Time | 30 minutes |
| Total Time | 1 hour 30 minutes |
| Serving Size | 1 cake |
| Keywords | European, Kid Friendly, Potluck, Sweet, Mixer, Oven, Small Appliance, Inexpensive |
| Difficulty Level | Easy |
Ingredients
This cake uses basic pantry staples, making it a cost-effective dessert that doesn’t require any specialized equipment. It’s rich in flavor, with dark chocolate at the heart of the recipe, which perfectly balances the sweetness of the sugar and confectioners’ sugar.
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 50g |
| Unsalted butter | 30g |
| Self-raising flour | 40g |
| Cocoa powder | 1 tbsp |
| Granulated sugar | 30g |
| Additional sugar | 4 tbsp |
| Confectioners’ sugar | 40g |
Nutritional Information (Per Serving)
This cake is undeniably indulgent, but if you’re looking for a rich treat, it’s worth every bite. Below is the nutritional information based on one serving:
| Nutrient | Amount |
|---|---|
| Calories | 1339.8 |
| Total Fat | 93g |
| Saturated Fat | 53.6g |
| Cholesterol | 875.2mg |
| Sodium | 283.8mg |
| Carbohydrates | 123.8g |
| Fiber | 20.1g |
| Sugars | 82.3g |
| Protein | 39.4g |
Instructions
Follow these easy steps to create a rich, decadent chocolate cake that will impress your guests, family, and friends alike.
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Preheat your oven to 170°C (340°F). Ensure your oven is properly preheated for even baking.
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Grease a 23cm cake tin with butter or non-stick spray. You can also line it with parchment paper to make it easier to remove the cake once it’s done.
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Melt the chocolate and cream: Set up a double boiler by placing a heatproof bowl over a pot of simmering water (without letting the water touch the bowl). Place the dark chocolate and cream into the bowl, and stir occasionally until fully melted and smooth. Remove from heat once done.
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Mix the melted chocolate with butter: In a separate bowl, combine the melted chocolate/cream mixture with the unsalted butter. Stir until fully mixed, and set it aside to cool (do not refrigerate).
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Whisk egg yolk and sugar: In another bowl, add the egg yolk and 40g of granulated sugar. Whisk them together until the mixture becomes creamy and light in color.
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Combine the egg yolk mixture with the chocolate mix: Gradually mix the egg yolk and sugar mixture into the cooled chocolate mixture. Stir until smooth.
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Sift in the dry ingredients: Sift the self-raising flour and cocoa powder into the chocolate mixture, ensuring there are no lumps. Mix everything together gently but thoroughly.
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Prepare the egg whites: In a separate bowl, whisk the egg whites for about 1 minute. Gradually add the remaining 4 tablespoons of sugar, and continue to beat until stiff peaks form.
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Incorporate the beaten egg whites: Gently fold one-third of the beaten egg whites into the chocolate mixture, stirring gently to incorporate. Then, carefully fold in the remaining egg whites, taking care not to deflate the batter.
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Bake the cake: Pour the mixture into the prepared cake tin, smoothing the top with a spatula. Place it in the preheated oven and bake for about 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
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Cool the cake: Once baked, remove the cake from the oven. Let it sit in the tin for about 10 minutes to cool slightly. Then, turn it out onto a cooling rack and let it cool completely.
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Serve: Once the cake has cooled, dust the top with confectioners’ sugar. For an extra touch, you can serve the cake with a dollop of fresh cream.
Tips for Perfect Gateau Chocolate
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Oven Variations: Oven temperatures can vary, so check the cake at the 50-minute mark. If you notice that the top is browning too quickly, cover it loosely with foil and continue baking.
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Cracks on Top: A few cracks on top of the cake are perfectly normal and do not affect the flavor or texture. This gives the cake a rustic, homemade appeal!
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Serving Suggestions: If you want to take this cake up a notch, pair it with a scoop of vanilla ice cream or a drizzle of rich chocolate sauce.
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Storage: The cake will keep for a few days when stored in an airtight container at room temperature. It also freezes well for up to one month, so you can make it in advance for special occasions.
This Gateau Chocolate recipe is an easy yet luxurious dessert that brings the comfort of homemade treats to your kitchen. Whether you’re making it for a casual family dinner or a more elaborate celebration, it’s sure to be a hit.
