Rich, Fluffy Gateau Chocolat Made with Olive Oil — No Butter Needed
This gateau chocolat is wonderfully rich yet airy, made entirely without butter. Oro del Desierto olive oil brings a smooth depth of flavor, creating a refined dessert with a delicate finish.
Ingredients (15cm cake pan)
・65g dark chocolate
・50g Oro del Desierto Olive Oil
・2 egg yolks
・3 egg whites
・Granulated sugar (or light brown sugar): 50g + 70g
・50g heavy cream
・1g brandy
・18g cake flour
・40g unsweetened cocoa powder
・Powdered sugar for finishing
Instructions
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Preheat the oven to 200°C. Sift together the cake flour and cocoa powder. Grease the cake pan with oil and lightly dust with flour (or line with parchment).
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In Bowl A, melt the chocolate and olive oil over a bain‑marie.
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In Bowl B, whisk the egg whites until thick and fluffy.
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Add the whisked egg whites from Bowl B into Bowl A and combine.
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Warm the heavy cream and brandy to body temperature, add to Bowl A, then mix in the sifted flour and cocoa powder.
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In Bowl C, whip the egg whites with 70g sugar until stiff peaks form to create a meringue.
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Add half of the meringue to Bowl A and fold gently.
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Return the mixture to Bowl C and fold carefully from the bottom to avoid deflating the meringue.
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Pour into the cake pan, smooth the surface, and bake at 200°C for 15 minutes.
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Reduce to 160°C and bake for another 25 minutes. Insert a skewer; if it comes out clean, it’s done.
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Once cooled, remove from the pan, wrap, and chill in the refrigerator.
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Dust with powdered sugar before serving. Add whipped cream or fruit if desired.
