Chocolate Gateau
Chocolate Gateau from France.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 58 min
- Rest
- 10 min
- Total
- 1 hr 18 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Chocolate Gateau is listed as dessert from France. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
- Plain chocolate250 g
- Butter175 g
- Milk30 ml
- Egg5
- Sugar175 g
- Wheat flour125 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the base of an 8 in round spring form cake tin with baking parchment Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts.
Step 2
(or melt in the microwave for 2-3 mins stirring occasionally) Place the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle.
3 min
Step 3
Fold in the remaining flour with the cooled, melted chocolate and milk. Mix until smooth.
Step 4
Spread the mixture into the cake tin and bake for 50-55 mins or until firm in the centre and a skewer comes out cleanly. Cool for 10 minutes, then turn out and cool completely.
65 min
Nutrition
Per serving · estimate
- Calories
- 748 kcal
- Protein
- 13.8 g
- Carbs
- 74.9 g
- Fat
- 44.8 g
- Saturated fat
- 25.1 g
- Fibre
- 1.8 g
- Sugar
- 46.2 g
- Sodium
- 112 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Eggs
- Wheat
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chocolate Gateau take?
1 hr 18 min all in — 10 min prep, 58 min cook, 10 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
175 g of Sugar.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.