Rich Gateau au Chocolat Taught by a Hotel Chef

Name: Rich Gateau au Chocolat Taught by a Hotel Chef
Yield: 18 cm (7-inch) round pan
Cuisine: American
Ingredients: 105 g milk chocolate; 1/4 cup heavy cream (60g); 1/4 cup butter (60g); 3 egg yolks; 1/2 cup cocoa powder (50g); 2 tablespoons cake flour (13g); 3 egg whites; 1/3 cup sugar (80g); 2/3 cup heavy cream (140g); 1 tablespoon sugar; 1 dash rum

kaopiyon @cook_40045055

With only a small amount of flour, this cake is moist and rich!

*Thank you to the 100 people who tried this recipe as of August 25, 2014.
The origin of this recipe
When I made this recipe taught by a hotel chef, it turned out as delicious as the ones bought from a store.

With only a small amount of flour, this cake is moist and rich!

kaopiyon @cook_40045055

With only a small amount of flour, this cake is moist and rich!

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Ingredients

18 cm (7-inch) round pan

105 gmilk chocolate
1/4 cupheavy cream (60g)
1/4 cupbutter (60g)
3egg yolks
1/2 cupcocoa powder (50g)
2 tablespoonscake flour (13g)
3egg whites
1/3 cupsugar (80g)
Topping
2/3 cupheavy cream (140g)
1 tablespoonsugar
1 dashrum

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Steps

1

Line a cake pan with parchment paper. Place a large bowl with chocolate over a pot of hot water to melt it.
2

Microwave the butter for about 1 minute to melt it.
3

Combine the cocoa powder and cake flour, and sift them together twice.
4

Preheat the oven to 320°F (160°C).
Combine the melted butter and heavy cream, and warm them to body temperature.
5

Gradually add the mixture from step 4 to the melted chocolate.
6

Add the egg yolks and half of the sugar to the chocolate mixture and mix well.
7

Beat the egg whites, add the remaining sugar, and continue beating to make a meringue with soft peaks.
8

Add half of the meringue to the chocolate mixture and mix. (If the chocolate is too cold, the meringue won't mix well, so warm it to about 104°F (40°C).)
9

Add the sifted flour mixture and mix well. Then add the remaining meringue and gently fold it in.
10

Pour the batter into the pan and bake for 45 minutes. Once baked, let it cool slightly in the pan.
11

Due to the high chocolate and low flour content, the surface may crack and the center may sink slightly. Remove from the pan and peel off the paper.
12

For the topping, whip the heavy cream with sugar and rum to make whipped cream.
13

I used this!