Melt-in-your-mouth Gateau au Chocolate

Name: Melt-in-your-mouth Gateau au Chocolate
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Bitter chocolate; 100 grams Heavy cream; 4 large Egg white; 70 grams Granulated sugar; 1 pinch Salt; 4 large Egg yolk; 30 grams Granulated sugar; 50 grams Cocoa powder; 20 grams Grand Marnier, rum or brandy

cookpad.japan @cookpad_jp

I wanted to make a thick gateau au chocolate that wasn't too rich or heavy, so I omitted butter. I also didn't use flour, and baked it at low temperature in hot water and was able to make it soft.

The secret trick to its tenderness is baking in low-temperature hot water.
Bake it nice and slow.
Let it sit overnight and the flavor will settle, making it even more delicious.
During the cold seasons, you can leave this out at room temperature for about 2 to 3 days. Recipe by La Land

I wanted to make a thick gateau au chocolate that wasn't too rich or heavy, so I omitted butter. I also didn't use flour, and baked it at low temperature in hot water and was able to make it soft.

cookpad.japan @cookpad_jp

I wanted to make a thick gateau au chocolate that wasn't too rich or heavy, so I omitted butter. I also didn't use flour, and baked it at low temperature in hot water and was able to make it soft.

Saved

Ingredients

6 servings

100 gramsBitter chocolate
100 gramsHeavy cream
4 largeEgg white
70 gramsGranulated sugar
1 pinchSalt
4 largeEgg yolk
30 gramsGranulated sugar
50 gramsCocoa powder
20 gramsGrand Marnier, rum or brandy

Saved

Steps

1

Preparation: Mince the chocolate. Warm the heavy cream to slightly warmer than body temperature. Sift the cocoa. Boil the water.
2

Cover the bottom and sides of a cake pan. Wrap aluminum foil around the pan. Preheat your oven to 140°C.
3

Melt the chocolate over a bain marie.
4

Make the meringue. Lightly beat the egg whites, then add the sugar and salt at once. Beat until soft peaks form.
5

In a separate bowl, beat the egg yolks. Add sugar and mix until the batter forms a thick ribbon.
6

Switch to a rubber spatula. Mix in the chocolate, heavy cream, cocoa liqueur in that order. It will become paste-like.
7

Add a dollop of the meringue. Cut and fold into the batter.
8

Add half of the meringue. Mix carefully from the bottom in a scooping motion as to not break the foam.
9

Pour the batter into the remaining meringue. Mix briskly.
10

The finished batter should be smooth and light.
11

Pour into a cake pan and rap the pan on a flat surface to pop air bubbles. Put in a baking pan filled with hot water, and bake in the oven for 60 minutes.
12

After baking, remove from the oven and drop it from a height of 15 cm to remove the excess air. Insert a knife between the pan and the paper and go around once.
13

To avoid compression from sudden temperature changes, throw out the hot water in the pan and let sit in the oven for 1 hour.
14

Remove from the oven and cool. Once cooled remove from the pan and it’s done. There may be some unevenness on the outside, but you can cut to even it.
15

Dust with cocoa powder with a tea strainer.
16

This is what it looks like post-make up. I also use Nakanai Powdered Sugar for this.
17

Coat with glaçageand make chocolate roses to decorate for an elegant cake.
https://cookpad.wasmer.app/us/recipes/144284-miroir-chocolat-with-glacage

Miroir Chocolat with Glacage