Fluffy and Moist ! Rich Chocolate Gateau

Name: Fluffy and Moist ! Rich Chocolate Gateau
Yield: 4 servings
Cuisine: American
Ingredients: 120 grams Chocolate ( chocolate bar ); 70 grams Unsalted butter; 2 Egg yolk; 2 Egg white; 20 grams Cake flour; 50 grams Sugar

cookpad.japan @cookpad_jp

I studied many recipes and arranged the ingredients, the amounts and the way to make chocolate gateau to my own style, then this delicious.

If you are using sugar, adjust the amount depending on the chocolate you are using. I prefer when I use less.
But the meringue wouldn't be stable if the amount is to small.

These days, I like to reduce the temperature of the oven at the last stage and let the surface become dry baked. Recipe by Yuna@

I studied many recipes and arranged the ingredients, the amounts and the way to make chocolate gateau to my own style, then this delicious.

If you are using sugar, adjust the amount depending on the chocolate you are using. I prefer when I use less.
But the meringue wouldn't be stable if the amount is to small.

These days, I like to reduce the temperature of the oven at the last stage and let the surface become dry baked. Recipe by Yuna@

cookpad.japan @cookpad_jp

I studied many recipes and arranged the ingredients, the amounts and the way to make chocolate gateau to my own style, then this delicious.

If you are using sugar, adjust the amount depending on the chocolate you are using. I prefer when I use less.
But the meringue wouldn't be stable if the amount is to small.

These days, I like to reduce the temperature of the oven at the last stage and let the surface become dry baked. Recipe by Yuna@

I studied many recipes and arranged the ingredients, the amounts and the way to make chocolate gateau to my own style, then this delicious.

If you are using sugar, adjust the amount depending on the chocolate you are using. I prefer when I use less.
But the meringue wouldn't be stable if the amount is to small.

These days, I like to reduce the temperature of the oven at the last stage and let the surface become dry baked. Recipe by Yuna@

Saved

Ingredients

4 servings

120 gramsChocolate ( chocolate bar )
70 gramsUnsalted butter
2Egg yolk
2Egg white
20 gramsCake flour
50 gramsSugar

Saved

Steps

1

Place kitchen parchment paper on the bottom and sides of the cake pan. Preheat the oven to 170℃.
2

Put egg white in a bowl and whip up while adding sugar in small portions. Make a shinny and stiff meringue.
3

Put chopped chocolate in another bowl and melt the chocolate over hot water. Add butter too and melt it until it becomes smooth.
4

Take the chocolate off the hot water. Add egg yolk and mix well. Then sift cake flour in and mix until there are no lumps.
5

Put one scoop of the meringue into the step 4's bowl, and mix with a rubber spatula.
6

When it is mixed, put the dough into the bowl of meringue and mix well from the bottom.
7

Pour the dough into the cake pan and drop the cake pan few times from a little bit above. Eliminating air pockets will prevent the cake from shrinking.
8

Bake in a 170℃ oven for about 40 minutes. When it is baked, the cake will rise but after a while, it will be shrinking from the middle part.
9

When the cake has completely cool, take it out of the cake pan and sprinkle some powdered sugar if you like.
10

I made it using an oval tart pan. It is a crispy and moist chocolate gateau tart.
11

I recommend dark chocolate for the chocolate. You can also make it in a 18cm in diameter round cake pan with almost the same ingredients amount. Adjust the amount of ingredients depending on the amount of eggs.
12

Here I used a small oval shape tart pan and made a tart. The temperature for the oven for this would be 180℃ to 170℃. Reduce the temperature while baking and bake for about 15 minutes.