Moist and Rich Chocolate Gateau

1. 1

   Sift the flour and cocoa powder.

2. 2

   Separate the egg yolks and whites.

3. 3

   Preheat the oven to 160C.

4. 4

   Finely chop the chocolate.

5. 5

   Melt together with the butter in a double boiler.

6. 6

   Make a meringue with the egg whites by adding 10 g of sugar in 3 batches, whipping until stiff peaks form.

7. 7

   In a separate bowl, cream the egg yolks and 20 g of sugar until white.

8. 8

   Whisk cocoa powder into the chocolate mixture.

9. 9

   Combine well.

10. 10

    Add the creamed egg yolks from Step 4, as well as the rum.

11. 11

    Mix again.

12. 12

    Whisk 1/3 of the meringue into the batter.

13. 13

    Then change to a rubber spatula and fold in the remaining meringue in 2 batches.

14. 14

    Use a fold-and-cut motion to combine the flour.

15. 15

    Pour into a mould, smoothing the surface with a rubber spatula.

16. 16

    Bake for 30 - 35 minutes.

17. 17

    After the cake has cooled down, remove from the mould and sprinkle on cocoa powder with a tea strainer.

18. 18

    Double the amount of ingredients if you're planning to use a 18 cm mould.

19. 19

    The baking time is the same.

20. 20

    Powdered sugar was used as a topping here.

21. 21

    When giving this as a gift, presenting it on a lace paper dolly wrapped in a cellophane bag prevents the cake from losing its shape.

* Per serving · 4 servings · Values may vary.