Authentic Gateau du Chocolat Using Chocolate Cream

Name: Authentic Gateau du Chocolat Using Chocolate Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 ml HERSHEYS chocolate cream; 3 A. Egg yolk; 60 grams Granulated sugar; 3 B. Egg whites; 40 grams Granulated sugar; 50 grams C. Cocoa powder; 30 grams Cake flour; 1 tsp Baking powder; 60 grams Butter; 1 Icing sugar; 1 Butter to grease tin

Servings: persons

1
Prepare 3 bowls and put A, B and C in separate bowls.
2
Microwave the butter on a heatproof plate for 1 minute.
3
Make a meringue with B using an electric mixer on high speed.
4
When it starts becoming stiff, change it to a lower setting and beat to get a fine meringue.
5
Use the electric mixer from step 2 on A (no need to wash).
6
Beat until it turns pale yellow in colour.
7
Add the melted butter to 3 and mix.
8
Then add the chocolate cream and whisk.
9
Sift C into 4.
10
Change from an electric mixer to a hand whisk, and mix.
11
Then add a third of the meringue and mix.
12
Add half of the meringue that is left and fold in with a rubber spatula.
13
Put 6 into the meringue bowl and fold in gently, scooping up from the bottom, so you don't destroy the air bubbles.
14
Grease the tin with butter, and line the bottom and sides with parchment paper.
15
The paper on the sides should be about 2 cm taller than the tin, as the batter will rise.
16
Bake in a preheated oven at 180C for 28-30 minutes.
17
When the surface puffs up and cracks, and the batter between the cracks is dry, the cake is done.
18
Leave to cool in the tin.
19
When it is cool, take it out of the tin and peel off the parchment paper.
20
Sift icing sugar on top using a tea strainer and it's done.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 ml HERSHEYS chocolate cream, 3 A. Egg yolk, 60 grams Granulated sugar, 3 B. Egg whites, and more.

Yes, Authentic Gateau du Chocolat Using Chocolate Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!