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 quite light as the recipe uses minimum of the ingredients. Not a super-easy cake but a lovely light chocolate cake.

Cake Tin

18cm Springform OR Loose Base Cake Tin


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

  1. Preheat the oven to 180C. Line the bottom and sides of a cake tin with baking paper, or 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.
  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 for a few minutes or 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 Whites mixture, then add the other half and gently combine.
  5. Pour the mixture into the prepared tin and smooth surface. Bake for 35 to 40 minutes or until cake is cooked through. Take it out onto a wire rack to cool completely. Then dust with icing sugar.