Cream-free Moist & Rich Gateau au Chocolat
This is my first plain gateau chocolat after several trials. I tried with milk chocolate or reduced the amount of sugar...This is quite similar to my green tea gateau chocolat. I like these recipes.
Milk chocolate is too sweet for this recipe so use dark chocolate.
If you double the quantities you can make a 18-cm round cake but remember it will take about 60 minutes to bake.
If you whip the meringue too stiff the resultant cake might rise too much.
I recommend you chill overnight and serve the following day! For a 12 cm [4.7 in] round cake tin (for an 18-cm cake, double the quantities). Recipe by Hamumaki
Cream-free Moist & Rich Gateau au Chocolat
This is my first plain gateau chocolat after several trials. I tried with milk chocolate or reduced the amount of sugar...This is quite similar to my green tea gateau chocolat. I like these recipes.
Milk chocolate is too sweet for this recipe so use dark chocolate.
If you double the quantities you can make a 18-cm round cake but remember it will take about 60 minutes to bake.
If you whip the meringue too stiff the resultant cake might rise too much.
I recommend you chill overnight and serve the following day! For a 12 cm [4.7 in] round cake tin (for an 18-cm cake, double the quantities). Recipe by Hamumaki
Cooking Instructions
- 1
I use a normal round cake tin (without a removable bottom)! If you have just one with a removable bottom cut out a large sheet of aluminum foil and make a dish which is slightly larger than the cake tin. Put the cake tin on the aluminum foil dish.
- 2
Pre-heat the oven to 160°C. Chop the dark chocolate and put in a bowl. Bring the milk to a boil and add to the chocolate. Leave to sit for 10 seconds without stirring.
- 3
After the hot milk warms the chocolate, stir the chocolate gently until smooth. Leave to cool at room temperature.
- 4
Mix the plain flour and cocoa powder. You don't need sift at this point. (Use cocoa powder without any sugar or milk in it.)
- 5
In a different bowl, lightly whip the butter until it's like a cream. If the chocolate mixture from Step 3 feels warm to the touch, put the bowl over ice and water to cool down quickly.
- 6
Add the cooled chocolate to the butter in two batches and stir until smooth.
- 7
Add half of the sugar to the egg yolks and whip until pale.
- 8
Add the pale egg yolk mixture into the chocolate and butter mixture in 2 batches. Stir constantly.
- 9
Add one pinch of sugar to the egg white and whip until fluffy. Add the rest of sugar and whip until a meringue with stiff-ish peaks are formed.
- 10
Add half of the meringue and fold in with a plastic spatula.
- 11
Add the mixed dry ingredients from Step 4 to the bowl and mix gently.
- 12
Add the rest of the meringue and stir gently. *During this shake off the batter from the spatula and mix in.
- 13
Pour the batter into a cake tin lined with parchment paper and flatten the surface. Fill the baking tray with about 1 cm of hot water and place the cake tin on it. Bake at 160°C for about 45 minutes.
- 14
When you can insert a skewer inserted and it comes out clean, it's ready! Remove the cake from the tin while hot and peel the parchment paper off the side. Leave to cool. During this the cake is going to sink.
- 15
After the cake has cooled down completely peel off the bottom paper and sprinkle with powdered sugar through a tea strainer. *I recommend using the kind of powdered sugar that doesn't melt easily.
- 16
If you use normal powdered sugar, it will melt after a while. Use the normal kind just before serving!
- 17
Green tea Gateau au Chocolat
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