Warm Dark Chocolate Gateau Recipe
white chocolate ganache, caramel sauce, house made ice cream, chocolate paper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
White Chocolate Ganache
Caramel Sauce
Chocolate Paper
House-made Ice Cream
Method
Cake Preparation
- 1
Melt Chocolate and Butter
Preheat the oven to 180°C (350°F). Melt dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water (double boiler) until smooth. Remove from heat and let it cool slightly.
- 2
Mix Ingredients
In a separate bowl, whisk together granulated sugar and eggs until light and fluffy. Gradually mix in the melted chocolate mixture and vanilla extract. Fold in the all-purpose flour gently until just combined.
- 3
Bake the Cake
Pour the batter into a greased 8-inch round cake pan. Bake for 20-25 minutes until the center is set but still slightly gooey. Let cool before serving.
White Chocolate Ganache
- 4
Prepare Ganache
Heat heavy cream in a saucepan until just boiling. Pour the hot cream over chopped white chocolate in a bowl. Let sit for a couple of minutes, then stir until smooth and glossy.
Caramel Sauce
- 5
Make Caramel
In a saucepan, heat granulated sugar over medium heat until it melts and turns a golden brown color. Carefully add heavy cream and butter, stirring constantly until smooth. Add a pinch of salt to taste.
Chocolate Paper
- 6
Create Chocolate Paper
Melt dark chocolate and mix with cocoa powder. Spread the mixture thinly onto a parchment-lined baking sheet and let it set. Once hardened, break it into shards.
House-made Ice Cream
- 7
Prepare Ice Cream Base
In a saucepan, heat heavy cream, whole milk, and granulated sugar until sugar dissolves. In a separate bowl, whisk egg yolks. Gradually temper the yolks with the warm cream mixture, then return to the saucepan and cook until thickened. Stir in vanilla extract and cool before churning in an ice cream maker.
