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black seasame Gateau decorated with cream ruffles and edible gold specs
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Black Sesame Gateau Au Chocolat

Course Dessert
Cuisine Chinese, French
Keyword black sesame, bundt cake, chocolate, ganache, gateau
Prep Time 40 minutes
Cook Time 40 minutes
Cooling / Decorating Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings 6
Calories 465kcal

Equipment

  • 1 hand mixer
  • 1 thermometer
  • 1 electronic scale

Ingredients

For the Gateau

  • 50 g butter
  • 75 g couverture white chocolate
  • 35 g heavy cream
  • 2 large eggs
  • 6 g sugar
  • 40 g sugar
  • 20 g cake flour
  • 30 g black sesame praline may substitute with black sesame paste. See tips.

For the ganache

  • 50 g couverture white chocolate
  • 30 g heavy cream
  • 10 g butter
  • 6 g black sesame praline

For the whipped cream

  • 38 g cream cheese at room temperature
  • 10 g sugar
  • 150 g heavy cream
  • 12 g black sesame praline may substitute with black sesame paste. See tips

Instructions

For the gateau

  • Preheat oven to 335F
  • Melt butter, white chocolate, and cream together over double boiler. (see tips for what a double boiler is)
  • Separate egg whites from egg yolks and whip the egg yolk together with 6 g of sugar until mixture whitens and volume doubles.
  • Add egg yolk mixture in the chocolate mixture in step 2.
  • Sift cake flour and fold into the liquid mixture.
  • Whisk egg whites and 40g of sugar over a warm water bath until the mixture reaches 115F. Remove from heat and continue to whip into firm peak.
  • Fold the egg white into the batter from step 5.
  • Fold in black sesame praline just until incorporated.
  • Line a 6" cake pan with parchment paper and fill with cake batter.
  • Bake for 35 - 40 minutes.
  • Remove from tin and cool on rack. Let deflate and refrigerate while you prep the ganache and whipped cream.

For the ganache

  • Melt white chocolate, cream, and butter together over double boiler.
  • Fold in black sesame praline.
  • Spread and fill top cavern of cooled gateau.
  • Return cake to refrigerator and chill for at least 1 hour before frosting.

For the whipped cream

  • Whip cream cheese and sugar together until there are no lumps.
  • Add heavy cream and whip over ice bath until firm peak.
  • Fold in sesame praline just until incorporated.
  • Frost and decorate cake as desired.

Notes

    • A double boiler is a two-pot tool used in baking to gently heat delicate ingredients like chocolate, custards, and frostings. The bottom pot holds simmering water, while the top pot sits above it to melt or warm ingredients using indirect steam heat. This prevents scorching or cooking too rapidly. The double boiler's gentle, controlled heating allows delicate ingredients to smoothly melt or cook without ruining their taste or texture.
    • Must use room temperature cream cheese to avoid lumps in your cream. If you're pressed for time, microwave the cheese in 15 sec intervals until you can easily press into it with a spoon.
    • If you don't want to make the black sesame praline yourself. You can substitute it with store bought black sesame paste. Make sure it is made genuinely with black sesame without additives. (Link for the one I use in in the What you'll need section on this post). Do note that these come unsweetened though so you'll need to compensate for the sweetness by adding sugar to it. I usually add base on a 1 to 5 ratio (1 part sugar, 5 part paste).
    • The cake doesn't need to be completely chilled when you spread the ganache on it. But it must be completely chilled before frosting with the whipped cream or else it will melt the whipped cream. The ganache also needs to harden so it won't stick to the cream.