Heart-shaped Chocolate Gateau with Strawberries

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Heart-shaped Chocolate Gateau with Strawberries
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Health Score:
4,6 / 10
45 min.
ready in 1 hr 15 min.
Ready in

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie467 kcal(22 %)
Protein5.77 g(6 %)
Fat33.55 g(29 %)
Carbohydrates36.12 g(24 %)
Sugar added9.61 g(38 %)
Roughage0.64 g(2 %)
Vitamin A266.56 mg(33,320 %)
Vitamin D0.99 μg(5 %)
Vitamin E2.52 mg(21 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.48 mg(12 %)
Vitamin B₆0.03 mg(2 %)
Folate41.44 μg(14 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.74 μg(2 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C18.94 mg(20 %)
Potassium218.95 mg(5 %)
Calcium38.32 mg(4 %)
Magnesium51.31 mg(17 %)
Iron2.89 mg(19 %)
Iodine25.88 μg(13 %)
Zinc0.81 mg(10 %)
Saturated fatty acids19.98 g
Cholesterol122.21 mg


For the cake mixture
butter (for the mould)
flour (for the mould)
1.333 cups plain Chocolate (chopped)
1 cup butter (scant)
4 eggs (separated)
½ cup sugar (scant)
1 cup all-purpose flour (scant)
You will also need
1 cup cream
2 tablespoons powdered sugar
4 tablespoons Strawberry Jam
2 ⅔ cups Strawberries (halved or quartered, depending on size)
0.333 cup plain Chocolate shaving
powdered sugar (for dusting)
How healthy are the main ingredients?

Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Butter the base of a heart-shaped baking mould approx 24 cm in diameter and dust it with flour.
Melt the chocolate with 1/3 of the butter in a bowl over hot water and take it off the heat. Stir in the chilled butter and beat the chocolate mixture until smooth and creamy.
Whisk the egg whites until stiff. Beat the egg yolks with the sugar until fluffy and the mixture is pale and creamy. Carefully stir the egg yolks into the cooled chocolate and butter mixture. Fold in the egg whites. Sieve the flour over the top and carefully fold in.
Transfer the mixture to the baking mould, smooth the top flat and bake for around 30 minutes (cocktail stick test). Remove from the oven, turn out onto a wire rack and leave to cool.
Slice the cake in half, horizontally. Whip the cream with the icing sugar until stiff. Spread around half of the jam over the bottom half of the cake and arrange the strawberries on top, reserving some for garnish. Top with the whipped cream. Put the second half of the cake on top, spread with the remaining jam and top with the remaining strawberries. Scatter over the chocolate shavings and serve dusted with icing sugar.