El Rey Warm Chocolate Gateau - WCAX.COM Local Vermont News, Weather and Sports-

El Rey Warm Chocolate Gateau

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El Rey Warm Chocolate Gateau
Michael's on the Hill Restaurant
Chef Michael Kloeti

Yields 6 each



  • 5 each Egg Whites
  • 5 each Egg Yolks
  • 2 oz. Sugar
  • ¾ pound Dark Chocolate (we use El Rey-single origin, fair trade from Venezuela)
  • 4 oz. Butter, unsalted
  • 1 ounce Butter to grease ramekins
  • 2 Tablespoons Sugar to dust ramekins
  • 6 each Ovenproof ramekins



-Preheat oven to 425 degrees

-Melt chocolate in double boiler with butter

-Grease ramekins with butter and then dust with sugar

-Whip whites until they are stiff, then add yolks and beat to 3 times its volume.

-Add sugar half way through beating process

-Fold in chocolate mixture

-Fill ramekins with batter ¾ high, and place on a baking sheet.

Bake for 7-9 minutes from room temperature state in hot oven.

-Dust generously with powdered sugar and serve immediately.

*For a treat, stick a piece of white chocolate in the middle before baking! Serve with ice cream, or your favorite sauce.

In the Winter, we like serving this rich cake with a fresh citrus salad made from blood oranges and tangelos.

* These cakes may be stored uncooked in their ramekins in the refrigerator for up to 1 week covered. Before baking, let them stand at room temperature for a minimum of 20 minutes.


Combine all ingredients and serve with the gateau.

This tart salad is an excellent match for the sweet, chocolate decadence.


Serve with fresh strawberries. They are great for dipping!

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