I do not know the reason why this type of chocolate cake is particularly called ‘Gateau Au Chocolat’ in Japan. It’s French and it means ‘Chocolate Cake’. ‘Gateau Au Chocolat’ is quite rich as it usually contains plenty of Chocolate, Butter, Cream and Sugar. But my ‘Gateau Au Chocolat’ is lighter and fairly easy to make.

Cake Tin

18cm OR smaller Springform Cake Tin

Ingredients

100g Dark Chocolate *broken into small pieces
60g Butter *chopped, plus extra for greasing
3 Egg Yolks
2 tablespoons Caster Sugar *for Egg Yolks
3 Egg Whites
2 tablespoons Caster Sugar *for Egg Whites
2-3 teaspoons Rum, Brandy, Cointreau, OR Grand Marnie
2 tablespoons Plain Flour
Icing Sugar for dusting

Method
  1. Preheat the oven to 180℃. Line the bottom and sides of a cake tin with baking paper, OR coat with Butter and Flour.
  2. Place Dark Chocolate and Butter in a heat-proof bowl set over a saucepan of simmering water. Stir until melted and smooth, then remove from heat. Alternatively, heat in the microwave for 30-40 seconds and stir. Heat extra time as required. Set aside and cool slightly.
  3. Using an electric mixer, beat the Egg Whites and Caster Sugar until stiff peaks form. In a separate bowl, using the same mixer, beat Egg Yolks and Caster Sugar until thick and pale colour.
  4. Add the Egg Yolk mixture and liqueur into the Chocolate mixture and stir to combine. Sift in the Flour, mixing gently. Then fold in a half of the Egg White mixture, then add the other half and gently combine.
  5. Pour the mixture into the prepared tin and smooth surface. Bake for 30 to 35 minutes or until cake is cooked through. Take it out onto a wire rack to cool completely. Then dust with icing sugar.