Flourless Chocolate Gateau


Flourless Chocolate Gateau

30g Dark Chocolate (86%/70%/60%)

20g Salted Butter

16g Egg Yolk

1 Pinch Bake King Bicarbonate of Soda

20g Fine Sugar

34g Egg White





Flourless Chocolate Gateau

Flourless Chocolate Gateau

  1. Preheat the oven to 1800C. Melt Chocolate and Butter together. When the chocolate mixture is cool, mix in egg yolk and bicarbonate of soda.

  2. Whip egg white until foamy, add sugar and whip until medium peak. Fold whipped egg white into chocolate mixture gently.

  3. Spray inside of mini ramekins with cooking spray. Dust with cocoa powder. Fill each ramekin with 1 tablespoon of batter.

  4. Fill 6 cavaties of the muffin pan with 1/4 inch (1/2cm) of boiling hot water. Place ramekins into the muffin pan cavities. Bake for 10mins at 1800C, reduce to 1500C and bake for another 3 mins.

  5. When the cake is done, a toothepick inserted in the centre should be fairly clean with a few sticky crumbs attached. Allow the cakes to cool for a few minutes on the counter and run a toothpick around the edges to loosen the cakes. They can be served in the ramekins




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