Chocolate Gateau

After an evening at the theater, enjoy this rich-tasting chocolate cake with a cup of espresso.


2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 299
Caloriesfromfat 22 %
Fat 7.3 g
Satfat 3.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.8 g
Carbohydrate 54.1 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 103 mg
Calcium 0.0 mg


Vegetable cooking spray
1 (1-ounce) square semisweet chocolate, chopped
1 teaspoon margarine
1/4 cup frozen egg substitute, thawed
2 tablespoons sugar
2 tablespoons light-colored corn syrup
1/2 teaspoon vanilla extract
1 tablespoon plus 2 teaspoons all-purpose flour
2 tablespoons sifted powdered sugar
1 tablespoon unsweetened cocoa
2 teaspoons cornstarch
2 tablespoons skim milk
1/2 teaspoon vanilla extract
Fresh raspberries (optional)
Fresh mint sprigs (optional)


Coat a 6-inch springform pan with cooking spray; line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set pan aside.

Combine chocolate and margarine in a small saucepan; cook over low heat, stirring constantly, until chocolate and margarine melt. Remove from heat; cool slightly. Combine egg substitute and next 3 ingredients, stirring well. Add egg substitute mixture to chocolate mixture, stirring well with a wire whisk. Stir in flour. Pour batter into prepared pan. (Mixture will thinly coat pan.)

Bake at 325° for 20 minutes. Cool in pan on a wire rack 10 minutes. Remove cake from pan; peel off parchment paper, and let cake cool completely on wire rack.

Combine powdered sugar, cocoa, and cornstarch in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla. Cover and chill thoroughly.

Spread frosting over cake. Cut cake into quarters, forming 4 wedges. Stack 2 wedges to form a layered wedge; repeat with remaining 2 wedges. If desired, garnish with raspberries and mint.


Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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