Gateau au Chocolat For Christmas
I learnt how to make Gateau au chocolat at technical college, but modified the recipe for the home cook.
Make a firmly peaked meringue. For 2 x 12 cm [4.7 in] round molds. Recipe by moka
Gateau au Chocolat For Christmas
I learnt how to make Gateau au chocolat at technical college, but modified the recipe for the home cook.
Make a firmly peaked meringue. For 2 x 12 cm [4.7 in] round molds. Recipe by moka
Cooking Instructions
- 1
Combine the chocolate and butter into a bowl over a bain marie. Melt the chocolate and butter.
- 2
Keep the bowl in the bain marie just before use, otherwise it will set.
- 3
Warm the heavy cream to body temperature.
- 4
Put the egg whites in a bowl, beating on low with an electric beater.
- 5
Gradually add the granulated sugar to the egg whites, mixing until firm peaks form. It will be a glossy meringue.
- 6
Chill the meringue in the fridge.
- 7
Beat the egg yolks in another bowl. Gradually add the granulated sugar as you mix.
- 8
Mix until there are no lumps and it's a creamy consistency.
- 9
Now combine Step 1’s chocolate butter and Step 3’s heavy cream to make a ganache.
- 10
Then pour Step 9’s mixture into Step 8's egg yolk mixture and combine.
- 11
Take the meringue out of the fridge and beat on high for about 1 minute.
- 12
Add 1/3 of the meringue into Step 10 and mix with a spatula.
- 13
Now pour this into the bowl with the remaining meringue and combine.
- 14
Sift the flours into the batter and mix until it develops a glossy consistency.
- 15
If you prefer a heavy cake, mix well. But if you prefer a fluffy cake, combine just until no longer floury.
- 16
Preheat an oven to 160℃. Pour the batter into the cake mold.
- 17
Bake for 35-40 minutes.
- 18
This is the cross-section. The piece looks rich and nice!
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