Frozen Chocolate Gateau
On the 9th of August is Singapore's 54th Independence day and I celebrate with Nature's Superfood to bring you this special frozen chocolate gateau. I am not saying this just cos I am being sponsored, but this gateau tastes better with Nature's Superfoods products. Great ingredients produce great food. Don't you agree? Speaking of great ingredients, yes, I am using my amaretti biscuits as the crust of this gateau. Trust me, it will make a lot of difference as compared to any store-bought ones.
I had fallen in love chocolate with passionfruit. It is like the day when I discovered chocolate with orange. This gateau will not hit you with any passionfruit flavor on the palate, but instead will lead you to a lingering aftertaste. This is also a no-bake cake. I know some of you lovely people dislike using gelatine, so I figured that by using a custard will not only actually bring the cake into a whole, but also adds silkiness to the cake.
This gateau does requires a lot of a work and time, but as soon as you slice and serve, it is totally worth it. My kids love it. They actually like the tangy aftertaste from the passionfruit. On a side note, if your passionfruit are too sour, you can add Nature's Superfood's Yacon Root Syrup, 1 TSP at a time. Taste and adjust to your preference. I really hope you will give this recipe a try and celebrate this Singapore's National Day with this frozen chocolate gateau.
Frozen Chocolate Gateau
On the 9th of August is Singapore's 54th Independence day and I celebrate with Nature's Superfood to bring you this special frozen chocolate gateau. I am not saying this just cos I am being sponsored, but this gateau tastes better with Nature's Superfoods products. Great ingredients produce great food. Don't you agree? Speaking of great ingredients, yes, I am using my amaretti biscuits as the crust of this gateau. Trust me, it will make a lot of difference as compared to any store-bought ones.
I had fallen in love chocolate with passionfruit. It is like the day when I discovered chocolate with orange. This gateau will not hit you with any passionfruit flavor on the palate, but instead will lead you to a lingering aftertaste. This is also a no-bake cake. I know some of you lovely people dislike using gelatine, so I figured that by using a custard will not only actually bring the cake into a whole, but also adds silkiness to the cake.
This gateau does requires a lot of a work and time, but as soon as you slice and serve, it is totally worth it. My kids love it. They actually like the tangy aftertaste from the passionfruit. On a side note, if your passionfruit are too sour, you can add Nature's Superfood's Yacon Root Syrup, 1 TSP at a time. Taste and adjust to your preference. I really hope you will give this recipe a try and celebrate this Singapore's National Day with this frozen chocolate gateau.
Cooking Instructions
- 1
Prepare the custard.
Add milk and cream into a sauce pot.
Bring it up to a boil.
At the same time, in a large bowl, whisk together yolk, sugar and cornflour.
Whisk until well combined.
- 2
Allow the milk mixture to boil for 1 min.
Remove from heat.
While still whisking, gradually ladle the milk mixture into the yolk mixture.
This is to temper the egg.
- 3
Repeat the process until the milk mixture is fully incorporated.
Transfer the mixture back into the sauce pot.
Turn the heat up to medium and continue whisking.
Once the mixture starts to thicken, continue whisking for a couple of mins.
- 4
Transfer into a bowl and cover with cling film.
Make sure the cling film is in contact with the custard.
Set aside to cool down.
- 5
Prepare the crust.
Lighting grease the cake pan with melted butter.
Line with parchment paper, on the bottom as well as the sides.
Add the biscuits into a food processor.
Blitz until fine powder forms.
- 6
Transfer into a large mixing bowl.
Add in butter and Nature's Superfoods' yacon root syrup.
Mix lightly to combine well.
Transfer the mixture into the prepared cake pan.
- 7
Using an offset spatula, gently spread and compress the biscuits mixture on the bottom of the cake pan to form a crust.
Pop it into a freezer until ready to use.
- 8
Prepare the gateau.
In a sauce pot over medium heat, add cream, salt and passionfruit.
Stir to combine well.
Bring it up to a slow simmer.
- 9
Continue simmering for a couple of mins.
Add in 100g of the custard.
Whisk to combine well.
Remove from heat and set aside.
- 10
Melt dark and milk chocolate on a double boiler.
Once melted, remove from heat and stir in a pinch of salt and Nature's Superfoods' raw cacao nibs.
Pass the cream mixture thru a fine sieve and into the chocolate mixture, 1/3 portion at a time.
- 11
Gently fold to combine well.
Discard all the residue.
Repeat the process until all the cream mixture is fully incorporated.
- 12
Brush a thin layer of the chocolate mixture onto the frozen crust.
Return back into the freezer for 5 mins.
*This is to ensure there isn't any leakage.*
After 5 mins, pour the chocolate mixture into the cake pan.
- 13
Using an offset spatula, lightly smoothen the surface.
Return back into the freezer to let it set for at least 6 hrs.
- 14
Prepare the dusting.
Melt chocolate on a double boiler.
Once melted, remove from heat, stir in a pinch of salt and set aside to cool slightly.
Add in the oil gradually while stirring.
Keep stirring until well combined.
- 15
Unmold the gateau from the cake pan and carefully transfer onto an inverted baking tray lined with parchment paper.
Using a pastry brush, brush the whole gateau with the chocolate mixture.
Return back into the freezer and let it set for at least 30 mins.
- 16
Remove from the freezer, lightly dust with Nature's Superfoods' raw cacao powder.
Heat slicing knife with fire.
Slice and serve.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Rich Chocolate Gateau Rich Chocolate Gateau
I love chocolate gateaus because you can really taste the chocolate. That's why I made my own variation that suits my taste. It's moist, rich, and bittersweet - perfect for adult guests. My favorite way to eat it is to slice a small piece and serve with some whipped cream.I recommend you use unsalted butter. I used "Ghana" black chocolate bar for the chocolate. Take care when folding in the mixture from step 1 because it becomes difficult to blend when it's cooled down. Recipe by Yukiline
-
Dense Gateau au Chocolat Dense Gateau au Chocolat
I love chocolate, but am sick of eating sweet things. I wanted to avoid making it too sweet, but still have a thick, chocolatey gateau, so I came up with this. It doesn't create too many dirty dishes either, which is a bonus.You don't have to be methodical with sifting and straining, just keep checking to see if it looks right when mixing (･ ･)b. Recipe by Yuu choco mama -
Easy Gateau au Chocolat Easy Gateau au Chocolat
There are so many gateau au chocolat recipes, but I wanted an easy recipe without using the oven. I finally arrived at this recipe after many failures. It's not too fluffy and not too moist. It's so good that I can't even believe it was microwaved.Don't whisk the pancake mix, but make sure to mix well so that the mixture is not lumpy. For 2 servings. Recipe by Maiyochi mama -
Orange Gateau Chocolat Orange Gateau Chocolat
I love the combination of orange peel and chocolate, so I combined gateau au chocolat and marmalade.You can dust the pan with cake flour instead of cocoa during Step 1 if you like. You can replace the corn starch with additional cake flour also. It will be delicious even if it's been stored in the refrigerator for a few days. Recipe by Yukirinrin -
Rich Gateau au Chocolat Rich Gateau au Chocolat
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 -
Fluffy, Melt In Your Mouth Chocolate Gateau Fluffy, Melt In Your Mouth Chocolate Gateau
The cake will be very different depending on the amount of chocolate and butter. When there isn't enough flour, it will become hard, so I made it to be just the right stiffness.If you are using chocolates which are not sweet, adjust the amount of granulated sugar you use to your liking.Whipping the meringue is the most important process. Make sure to whip up a stiff meringue. It tends to be a hard cake if there ins't enough flour.I use lots of flour. That makes the cake fluffy. Recipe by ko-ko -
Fromage Gateau au Chocolat Fromage Gateau au Chocolat
If you're wondering what to make for your family for Valentine's Day, serve this sharable gateau au chocolat All you need to do is to simply combine the ingredients in order. It's an easy recipe but'll taste the rich and dense cream cheese.If the cream cheese is too hard, microwave for a bit. You don't need to use baking chocolate, normal chocolate is fine! If so, the taste may not be so pronounced, and have a mild flavor. Use whatever chocolate you like. Recipe by Kraftcheese -
Luscious Gateau au Chocolat Luscious Gateau au Chocolat
For Valentine's Day.If you use hot chocolate powder instead of cocoa powder, it'll expand when baking, so only fill up the pan halfway or a little less. Recipe by Bull Baron -
Simple Gateau au Chocolat With Cocoa Simple Gateau au Chocolat With Cocoa
I wanted to make a gateau au chocolat for people who are dieting and children who are still being weaned onto solid food so I decided to make one with cocoa.Now the recipe calls for 40 g pure cocoa, but you can still use the previous combination of 30 g pure cocoa and 20 g processed cocoa if you'd prefer.I changed the ingredient amounts and steps a little to prevent the cake from shrinking.For Step 2, if the margarine isn't melting into the mixture very well, try mixing it in over low heat.You can line the cake tin with baking paper if you'd prefer. Recipe by nokko.t -
Melt-in-your-mouth Gateau au Chocolate Melt-in-your-mouth Gateau au Chocolate
I wanted to make a thick gateau au chocolate that wasn't too rich or heavy, so I omitted butter. I also didn't use flour, and baked it at low temperature in hot water and was able to make it soft.The secret trick to its tenderness is baking in low-temperature hot water.Bake it nice and slow.Let it sit overnight and the flavor will settle, making it even more delicious.During the cold seasons, you can leave this out at room temperature for about 2 to 3 days. Recipe by La Land -
Slightly Sweetened Chocolate Gateau Slightly Sweetened Chocolate Gateau
I wanted to make it more easily.Just because.To whip up the meringue, add 1 pinch of sugar and whip at the highest speed.Then from the next addition, add the remaining sugar in about 3 batches using high low and whip up.I think this method will produce a great meringue. Recipe by inyako -
Gateau Chocolat Gateau Chocolat
I wanted to eat a rich gateau chocolat.I recommend using bitter chocolate and thick cream.It becomes even more delicious if left in the refrigerator for 1 day. (It's hard right when you take it out, so you should let it sit at room temperature for little while before eating it) Recipe by *Halu*
More Recipes
Comments