Chocolate Gateau
A rich and decadent chocolate gateau with layers of chocolate sponge, mousse, and Chantilly cream.
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- •1 cup Flour
- •1/2 cup Cocoa powder
- •1/4 cup Corn flourAlso known as cornstarch
- •1/4 tsp Salt
- •5 Eggs
- •1 cup Sugar
- •300 g Dark chocolateGood quality, cut into pieces
- •1 cup Heavy creamWhipped
- •2 Gelatin leaves(optional)For stabilizing cream
- •1 tsp Vanilla extract
- •1 cup Raspberries(optional)Frozen or fresh
- 1
Preheat the oven to 170°C (338°F).
5 min
- 2
Grease and line a cake tin with parchment paper.
3 min
- 3
Mix flour, cocoa powder, corn flour, and salt. Sift to remove lumps.
4 min
- 4
Beat eggs and sugar until thick and creamy.
5 min
- 5
Fold in dry ingredients gently in stages.
5 min
- 6
Pour batter into the tin and bake for 30 minutes.
30 min
- 7
Cool the cake and prepare the chocolate mousse.
10 min
- 8
Whip cream and refrigerate.
5 min
- 9
Melt chocolate and prepare sabayon with egg yolks and sugar syrup.
10 min
- 10
Combine sabayon, whipped cream, and melted chocolate to make mousse.
10 min
- 11
Slice the cake into layers and fill with mousse and raspberries.
10 min
- 12
Cover the cake with mousse and refrigerate.
1h 0m
- 13
Decorate with Chantilly cream and chocolate flakes.
10 min
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