Gateau au Chocolat
I want to eat gateau au chocolat!!
Depending on my mood, I add curacao or chocolate liquor. It's delicious.
If making chocolate with just milk, adjust the amount of sugar.
It's a dense and delicious cake.
It's also delicious if you bake in small containers and eat it while it's hot. Recipe by shinonyan
Gateau au Chocolat
I want to eat gateau au chocolat!!
Depending on my mood, I add curacao or chocolate liquor. It's delicious.
If making chocolate with just milk, adjust the amount of sugar.
It's a dense and delicious cake.
It's also delicious if you bake in small containers and eat it while it's hot. Recipe by shinonyan
Cooking Instructions
- 1
Apply butter to the pan, sprinkle flour, and set aside. Refrigerate. If you're using a cake pan from the dollar store, it's fine as-is.
- 2
Sift the flour and cocoa powder and set aside.
- 3
Mix the ☆ ingredients together until it turns white.
- 4
Create the meringue from the ★ ingredients. Beat well until stiff peaks form.
- 5
Melt the chocolate over a double boiler. Warm the heavy cream in the microwave and mix with the chocolate.
- 6
Add the chocolate from Step 5 to the egg whites a little at a time and mix.
- 7
Add the meringue in 2 portions. Mix half with the chocolate from Step 6 well. Mix the other half together with the dry ingredients.
- 8
Mix the remaining meringue carefully as to not crush it. It's good if you have a rubber spatula.
- 9
Preheat your oven to 180℃.
- 10
Pour into the pan. Lightly rap against the counter to eliminate air pockets and bake at 180℃ for 35 minutes. Please adjust the time accordingly while observing the cake.
- 11
If you can cleanly insert a toothpick it's complete. It's good while hot, but if you leave it overnight, you'll get a more developed, rich flavor.
- 12
It'll be soft right out of the oven but as time passes, it'll deflate. That's fine. Cool, then top with powdered sugar.
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