Very Rich! Gateau au Chocolat for Adults

Name: Very Rich! Gateau au Chocolat for Adults
Yield: 4 servings
Cuisine: American
Ingredients: 40 grams Your favorite chocolate; 35 grams Unsalted butter; 1 tsp Brandy or rum; 55 grams Heavy cream; 2 Egg yolk; 35 grams Granulated sugar; 35 grams Cocoa powder; 1 Non-melting type caster sugar; 2 Egg white; 35 grams Granulated sugar

cookpad.japan @cookpad_jp

I baked this cake for my chocoholic friend's birthday.

The tip is to whisk the heavy cream lightly.
If you want to avoid the cake shrinking after baking, cover the cake with a dried kitchen towel just after baking and let it cool. It's better this way. For 15 cm [5.9 in] round mold. Recipe by smooth

I baked this cake for my chocoholic friend's birthday.

cookpad.japan @cookpad_jp

I baked this cake for my chocoholic friend's birthday.

Saved

Ingredients

4 servings

40 gramsYour favorite chocolate
35 gramsUnsalted butter
1 tspBrandy or rum
55 gramsHeavy cream
2Egg yolk
35 gramsGranulated sugar
35 gramsCocoa powder
1Non-melting type caster sugar
For meringue
2Egg white
35 gramsGranulated sugar

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Steps

1

Coat the mold with butter and sprinkle with flour or line with parchment paper.
2

Put the finely-chopped chocolate and butter into a bowl to melt in a double boiler.
3

When the chocolate has melted completely, add the brandy or rum to mix in.
4

Put the egg yolk and sugar into a bowl. Whisk well until white and thick.
5

Prepare another bowl to whisk the heavy cream until the mixture forms peaks. Put it into Step 4's bowl to mix in.
6

Add the melted chocolate. Mix with a whisk.
7

Sift the cocoa powder and stir up from the bottom like cutting with a spatula.
8

Preheat the oven to 160°C.
9

Prepare another bowl to make a meringue. Put the egg white and granulated sugar, whisk well until the mixture forms peaks.
10

Add the meringue into Step 7's bowl. Mix everything well with a spatula.
11

Pour the batter into the mold. Bake for 40-45 minutes at 160°C. Check with a skewer and when it comes out clean and it's done.
12

Just after baking, brush with brandy or rum using a pastry brush to give it an adult flavor.
13

When the cake has cooled, wrap it with plastic wrap to leave for 1-2 days. The flavours should have soaked in and softened the cake by now. (Keep it in the fridge during the summer)
14

Just before serving, sprinkle with caster sugar. It looks nice.