Chocolate Gateau Recipe

Name: Chocolate Gateau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1 (1-ounce) square semisweet chocolate, chopped; 1 teaspoon margarine; 1/4 cup frozen egg substitute, thawed; 2 tablespoons sugar; 2 tablespoons light-colored corn syrup; 1/2 teaspoon vanilla extract; 1 tablespoon plus 2 teaspoons all-purpose flour; 2 tablespoons sifted powdered sugar; 1 tablespoon unsweetened cocoa; 2 teaspoons cornstarch; 2 tablespoons skim milk; 1/2 teaspoon vanilla extract; Fresh raspberries (optional); Fresh mint sprigs (optional)

Servings: persons

Vegetable cooking spray
1 (1-ounce) square semisweet chocolate, chopped
1 teaspoon margarine
1/4 cup frozen egg substitute, thawed
2 tablespoons sugar
2 tablespoons light-colored corn syrup
1/2 teaspoon vanilla extract
1 tablespoon plus 2 teaspoons all-purpose flour
2 tablespoons sifted powdered sugar
1 tablespoon unsweetened cocoa
2 teaspoons cornstarch
2 tablespoons skim milk
1/2 teaspoon vanilla extract
Fresh raspberries (optional)
Fresh mint sprigs (optional)

1
Coat a 6-inch springform pan with cooking spray; line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set pan aside.
2
Combine chocolate and margarine in a small saucepan; cook over low heat, stirring constantly, until chocolate and margarine melt. Remove from heat; cool slightly. Combine egg substitute and next 3 ingredients, stirring well. Add egg substitute mixture to chocolate mixture, stirring well with a wire whisk. Stir in flour. Pour batter into prepared pan. (Mixture will thinly coat pan.)
3
Bake at 325u00b0 for 20 minutes. Cool in pan on a wire rack 10 minutes. Remove cake from pan; peel off parchment paper, and let cake cool completely on wire rack.
4
Combine powdered sugar, cocoa, and cornstarch in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla. Cover and chill thoroughly.
5
Spread frosting over cake. Cut cake into quarters, forming 4 wedges. Stack 2 wedges to form a layered wedge; repeat with remaining 2 wedges. If desired, garnish with raspberries and mint.

260

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

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.

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 15 ingredients. The key ingredients include: Vegetable cooking spray, 1 (1-ounce) square semisweet chocolate, chopped, 1 teaspoon margarine, 1/4 cup frozen egg substitute, thawed, and more.

Yes, Chocolate Gateau 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!

Chocolate Gateau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions