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Steps:

Gâteau au Chocolat

1. Preheat the oven to 165C.
2. Use a warm water bath to melt 300g of chocolate in 260g of milk, stir until the surface of the lecture is glossy. Set aside and wait for it to cool. 
3. Separate 6 eggs into egg yolks and egg white.
4. Use a spatula to mix 6 egg yolks with 40g of milk.
5. Sieve 4g of instant coffee, 16g of plain flour and 3/2tbsp of baking powder into the batter, mix well.
6. Add the cool mixture of chocolate and milk into the batter, mix well.
7. Whisk the egg white with an electric mixer whilst adding 80g of sugar gradually until you get a firm peak.
8. Gently fold in 1/3 of the egg white into the batter, repeat until all the egg white is added and the mixture is mixed well using a spatula.
9. Transfer the batter into a cake pan, bake at 165°C for 2hrs in Bain-marie (hot water bath).

Chocolate Cream

1. Add 2tbsp of cocoa powder and 40g of caster sugar into 320g of double cream, whisk the mixture with an electric mixer.
2. Cut the Gâteau au chocolat in half and spread the chocolate cream onto the surface of the bottom half of the cake.

Vanilla Cream

1. Add 65g of sugar and 5/2tsp of vanilla extract into 350g of double cream and 50g of Greek yogurt, whisk with an electric mixer until you get a firm peak.
2. Cover the cake with a thin layer of vanilla cream.

Tips

• Greek yogurt is optional when making vanilla cream. Instead, the same amount of double cream/single cream can be used.
• To decorate the cake in the style shown in the pictures, rotate your wrist to mock the motion of writing the letter ‘e’ when piping vanilla cream, repeat across the surface of the cake.
• The gâteau au chocolat can also be enjoyed on its own without any of the cream decoration.