Gateau au Chocolat [Classic Chocolate Cake]

Name: Gateau au Chocolat [Classic Chocolate Cake]
Yield: 6 servings
Cuisine: American
Ingredients: 60 grams Baking chocolate (sweet Couverture chocolate); 40 grams Unsalted butter; 2 Eggs (Separate yolks and whites); 40 grams Granulated sugar (A); 40 grams Granulated sugar (B); 2 tbsp Heavy cream; 30 grams Cocoa powder; 10 grams Cake flour; 80 grams Baking chocolate (sweet couverture chocolate); 55 grams Unsalted butter; 3 Eggs (Separate the yolks and whites); 55 grams Granulated sugar (A); 55 grams Granulated sugar (B); 3 tbsp Heavy whipping cream; 40 grams Cocoa powder; 15 grams Cake flour

cookpad.japan @cookpad_jp

I tried many different combinations and settled on this recipe a few years ago. This is my favorite cake that I can recommend to anyone.

Complete each step precisely.
You can use a regular chocolate bar, but I recommend using baking chocolate (sweet couverture chocolate (55％ cacao) or similar) that is made for cooking.
How long you bake or underbake the cake changes its texture. Recipe by sya7ne

I tried many different combinations and settled on this recipe a few years ago. This is my favorite cake that I can recommend to anyone.

cookpad.japan @cookpad_jp

I tried many different combinations and settled on this recipe a few years ago. This is my favorite cake that I can recommend to anyone.

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Ingredients

6 servings

For a 15 cm cake pan
60 gramsBaking chocolate (sweet Couverture chocolate)
40 gramsUnsalted butter
2Eggs (Separate yolks and whites)
40 gramsGranulated sugar (A)
40 gramsGranulated sugar (B)
2 tbspHeavy cream
30 gramsCocoa powder
10 gramsCake flour
For a 18 cm cake pan
80 gramsBaking chocolate (sweet couverture chocolate)
55 gramsUnsalted butter
3Eggs (Separate the yolks and whites)
55 gramsGranulated sugar (A)
55 gramsGranulated sugar (B)
3 tbspHeavy whipping cream
40 gramsCocoa powder
15 gramsCake flour

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Steps

1

Prep 1: Separate the eggs. Refrigerate the egg whites until use.
2

Prep 2: Line the bottom and the sides of a cake pan with parchment paper.
3

Prep 3: Sift together the cocoa power and the flour.
4

Prep 4: Finely chop or grate the chocolate into small pieces.
5

In a double-boiler, combine the chocolate and butter, melt and keep warm.
6

In a separate double-boiler, combine the egg yolks and granulated sugar (A). Heat until warm to the touch.
7

When the egg mixture has warmed up, remove from the double-boiler and beat until fluffy and the color becomes whitish. You can use the same warm water (double-boiler) from Step 5 by replacing the bowls.
8

Combine Step 5 into 7 and mix it really well.
9

Pour heavy whiping cream into the batter and mix more.
10

Add the sifted dry ingredients and mix it even more.
11

Mix the batter really well.
12

In a separate bowl, combine the chilled egg whites and 1/3 of the granulated sugar (B) and start beating.
13

Add remaining granulated sugar 1/3 at a time. Beat to a meringue or until stiff peaks form.
14

With a spatula, fold the meringue into Step 11 in three batches.
15

Fold until the batter becomes shiny.
16

Pour the batter into the pan and even out the top. Bake 20-30 minutes at 180℃.
17

20 minutes later, insert a skewer into a center of the cake. If it comes out with just a small amount of cake stuck to it, it is done. Be careful, it is over-baked if it comes out dry!
18

Take the cake out of the pan, remove the parchment paper and let it cool. When the cake is completely cool, wrap it with plastic wrap and refrigerate. When it cools down, the center will deflate.
19

The cake is best after a next few days when the chocolate flavor have settled. It will keep for a week in the fridge if tightly wrapped with plastic wrap.
20

You can also freeze it for up to 2 weeks. Thaw the cake in room temperature before serving. The chilled cake will not taste as good.
21

Serve with whipping cream for an even better taste.