Chocolate and Kinako Gateau

Nutrition values are AI-estimated based on ingredients.

• 120 g dark chocolate chips
• 70 g unsalted butter, softened
• 70 g heavy cream (for cake)
• 3 large eggs, separated
• 42 g cake flour
• 70 g granulated sugar
• 60 g white chocolate chips
• 50 g hot heavy cream (for kinako cream)
• 20 g roasted soy flour/kinako
• 1 g cocoa powder
• 60 g cold heavy cream (for kinako cream)
• Additional soy flour to dust (optional)
• Additional cocoa powder to dust (optional)

1. 1Place 120 g dark chocolate chips and 70 g butter in a glass bowl and microwave until melted, then whisk until smooth and glossy.
2. 2Pour 70 g heavy cream into the melted chocolate mixture and whisk until fully incorporated.
3. 3Add 3 egg yolks one at a time to the chocolate mixture, whisking thoroughly after each addition until smooth.
4. 4Sift 42 g cake flour directly into the chocolate mixture and gently whisk until just combined, forming a thick, dark brown batter.
5. 5In a separate clean glass bowl, beat 3 egg whites with an electric mixer, then gradually add 70 g sugar while continuing to beat, forming a stiff, glossy meringue with firm peaks.
6. 6Add about one-third of the meringue to the chocolate batter and gently fold in with a spatula to lighten the mixture.
7. 7Add the remaining meringue and carefully fold until uniformly combined, creating a lighter brown, airy batter.
8. 8Pour the chocolate cake batter into a small springform cake pan lined with parchment paper, gently tap to release air bubbles, and bake in an oven for 30 minutes.
9. 9While the cake cools, place 60 g white chocolate chips in a glass bowl, pour 50 g hot cream over them, and whisk until the white chocolate is completely melted and smooth.
10. 10Add 20 g kinako (soy flour) and 1 g cocoa powder to the white chocolate mixture and whisk until well combined, forming a light brown, slightly grainy liquid.
11. 11Add 60 g heavy cream to this kinako mixture and use an electric mixer to whip until it thickens and forms a stable, pipeable cream.
12. 12Once the chocolate cake has cooled, gently press down the center with a spoon to create an indentation, then spoon the prepared kinako cream into the indentation and spread evenly across the top.
13. 13Dust the top of the kinako cream generously with additional kinako (and cocoa powder if desired) using a fine-mesh sieve.
14. 14Transfer the finished gateau to a serving board, cut a slice, and serve.

These instructions are our analysis of the original video. Watch on YouTube →