Recipe by: Vera Zuehlke

Source: “Die Echte Französische Küche” Book

Serves 6-8



  • 125 g butter
  • 125 g dark chocolate in a bar
  • 4 eggs
  • 125 g sugar
  • 100 g grated almonds
  • 1 Tbsp corn starch
  • Some icing sugar (powdered sugar)



  • Preheat oven to 200 C/390 F. Grease a round baking pan (about 26cm diameter).
  • Melt the butter in a small pot under low flame. Set aside.
  • Grate the chocolate and melt it in a “bain-marie” (double boil). Set aside.
  • In a large bowl, mix the egg yolks with the sugar until foamy/frothy.
  • Add almonds, melted butter and melted chocolate to the sugar-egg mixture.
  • Whisk egg whites until stiff and carefully add it to mixture.
  • Add corn starch to the mixture by passing it through a sieve, to avoid lumps.
  • Pour the mixture into the baking pan and bake for about 40 minutes. Stick in a wooden needle: if no dough sticks to it, the cake is done. The cake should be soft and not too dry inside.
  • Let the cake cool down.
  • Garnish with some icing sugar by sprinkling it through a small sieve.
  • Serve at room temperature.


Download PDF here: French Gateau au Chocolat (Chocolate Cake) Vera Zuehlke