Chocolate Gateau
Gluten-free Japanese chocolate cake
A luxurious gluten-free chocolate gateau with a crispy exterior and an incredibly moist, melt-in-your-mouth interior that will satisfy any chocolate lover.
Equipment
Ingredients
Cake Batter
dark chocolate (chopped)
200 g
butter (room temperature)
150 g
granulated sugar
120 g
eggs (room temperature)
4 pcs
almond flour
80 g
Instructions
Prepare ingredients and equipment
Preheat oven to 180°C and prepare baking pan.
Melt chocolate and butter
Melt dark chocolate and butter together over low heat or in microwave.
Whip eggs and sugar
Beat eggs with sugar until light and fluffy.
Combine all ingredients
Fold melted chocolate mixture into egg mixture, then gently fold in almond flour.
Bake the cake
Pour batter into prepared pan and bake until set but still slightly jiggly in center.
Cool the cake
Allow cake to cool in pan for 10 minutes before removing.
Storage
Store covered in refrigerator. Warm slightly before serving for best texture
Notes
• This recipe is adapted from the famous O Bon Marché bakery in Kumamoto, Japan
• The cake has a subtle sweetness that pairs beautifully with whipped cream or fresh berries
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