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1
Place kitchen parchment paper on the bottom and sides of the cake pan.
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2
Preheat the oven to 170C.
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3
Put egg white in a bowl and whip up while adding sugar in small portions.
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4
Make a shinny and stiff meringue.
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5
Put chopped chocolate in another bowl and melt the chocolate over hot water.
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6
Add butter too and melt it until it becomes smooth.
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7
Take the chocolate off the hot water.
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8
Add egg yolk and mix well.
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9
Then sift cake flour in and mix until there are no lumps.
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10
Put one scoop of the meringue into the step 4's bowl, and mix with a rubber spatula.
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11
When it is mixed, put the dough into the bowl of meringue and mix well from the bottom.
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12
Pour the dough into the cake pan and drop the cake pan few times from a little bit above.
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13
Eliminating air pockets will prevent the cake from shrinking.
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14
Bake in a 170C oven for about 40 minutes.
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15
When it is baked, the cake will rise but after a while, it will be shrinking from the middle part.
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16
When the cake has completely cool, take it out of the cake pan and sprinkle some powdered sugar if you like.
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17
I made it using an oval tart pan.
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18
It is a crispy and moist chocolate gateau tart.
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19
I recommend dark chocolate for the chocolate.
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20
You can also make it in a 18cm in diameter round cake pan with almost the same ingredients amount.
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21
Adjust the amount of ingredients depending on the amount of eggs.
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22
Here I used a small oval shape tart pan and made a tart.
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23
The temperature for the oven for this would be 180C to 170C.
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24
Reduce the temperature while baking and bake for about 15 minutes.
