Jet Black Bitter Chocolate Gateau

1. 1

   Microwave the chocolate, margarin, and milk to melt and dissolve.

2. 2

   Beat egg yolks and half the sugar until white.

3. 3

   Whip the egg whites and the rest of the sugar until stiff peaks form.

4. 4

   After the chocolate (step 1) has slightly cooled down, combine with egg yolks (step 2) and mix well.

5. 5

   Sift the cake flour and cocoa powder into the mixture from step 4 and fold in using a rubber spatula.

6. 6

   Into the mixture from step 5, add merengue in several batches.

7. 7

   In cutting motion, fold in lightly without spoiling the merengue.

8. 8

   Grease the cake pan with margarin and pour in the batter.

9. 9

   Bake at 170C for 40 to 45 minutes.

10. 10

    30 minutes if using a 15cm cake pan.

11. 11

    Chill in the fridge, then remove from the pan.

12. 12

    Top with some powdered sugar.

13. 13

    Here, I placed a kiri-e (Japanese paper-cutting art) on the plate as a stencil before sifting the powdered sugar.

14. 14

    Then I carefully removed the kiri-e and served the cake

15. 15

    Here, I placed round pieces of paper on top of the cake before sifting powdered sugarPolka dots

* Per serving · 4 servings · Values may vary.

No additional tips available.