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Rich Gateau au Chocolat
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A picture of Rich Gateau au Chocolat.

Rich Gateau au Chocolat

cookpad.japan
cookpad.japan @cookpad_jp

I really like rich gateau au chocolat, so I modified the recipe my way.

The texture will not turn out right if you over-bake it, so I recommend stopping when a creamy batter comes out when checking with a skewer. If the temperature of the batter goes down, the chocolate will cause the batter to harden, so keep the eggs at room temperature. It is best eaten the next day onward. For 15 cm [5.9 in] round mold. Recipe by Malon Love

I really like rich gateau au chocolat, so I modified the recipe my way.

The texture will not turn out right if you over-bake it, so I recommend stopping when a creamy batter comes out when checking with a skewer. If the temperature of the batter goes down, the chocolate will cause the batter to harden, so keep the eggs at room temperature. It is best eaten the next day onward. For 15 cm [5.9 in] round mold. Recipe by Malon Love

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Rich Gateau au Chocolat

cookpad.japan
cookpad.japan @cookpad_jp

I really like rich gateau au chocolat, so I modified the recipe my way.

The texture will not turn out right if you over-bake it, so I recommend stopping when a creamy batter comes out when checking with a skewer. If the temperature of the batter goes down, the chocolate will cause the batter to harden, so keep the eggs at room temperature. It is best eaten the next day onward. For 15 cm [5.9 in] round mold. Recipe by Malon Love

I really like rich gateau au chocolat, so I modified the recipe my way.

The texture will not turn out right if you over-bake it, so I recommend stopping when a creamy batter comes out when checking with a skewer. If the temperature of the batter goes down, the chocolate will cause the batter to harden, so keep the eggs at room temperature. It is best eaten the next day onward. For 15 cm [5.9 in] round mold. Recipe by Malon Love

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Ingredients

4 servings
  • 3☆Egg yolk
  • 30 grams☆Granulated sugar
  • 30 ml▼Heavy cream
  • 70 grams▼Bitter chocolate
  • 60 grams▼Unsalted butter
  • 10 grams◇Cake flour
  • 50 grams◇Cocoa powder
  • 3●Egg white
  • 90 grams●Granulated sugar
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Steps

  1. 1

    Bring the eggs to room temperature.

  2. 2

    Add sugar into the ☆ egg yolks. Mix well with a whisk until the mixture turns white and thick.

    A picture of step 2 of Rich Gateau au Chocolat.
  3. 3

    Dissolve the ▼chocolate and butter in a bowl over a hot water bath (about 60°C). Then add to Step 2's bowl.

    A picture of step 3 of Rich Gateau au Chocolat.
  4. 4

    Add heavy cream to Step 3.

    A picture of step 4 of Rich Gateau au Chocolat.
  5. 5

    Sift the ◇ dry ingredients and add to the bowl. The batter will thicken.

    A picture of step 5 of Rich Gateau au Chocolat.
  6. 6

    Add the small amount of sugar into the egg whites to whisk with a hand mixer. When the mixture has swelled, add the rest of sugar in batches to make the meringue.

    A picture of step 6 of Rich Gateau au Chocolat.
  7. 7

    Add 1/3 of meringue into Step 5's bowl to stir in. Then use a spatula to add the rest of meringue in two portions. Mix briskly.

    A picture of step 7 of Rich Gateau au Chocolat.
  8. 8

    Pour the batter into a tin lined with parchment paper. Bake for 40 minutes in an oven heated to 170°C.

    A picture of step 8 of Rich Gateau au Chocolat.
  9. 9

    Take the cake out from the tin to let it cool. The puffed up cake will shrink. It will be nice and tasty from next day onward.

    A picture of step 9 of Rich Gateau au Chocolat.
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cookpad.japan
cookpad.japan @cookpad_jp
on December 02, 2013 23:22

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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Keywords

Cake Egg White Egg Butter Cocoa

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