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
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
Cooking Instructions
- 1
Cream Cheese
- 2
Bring the cream cheese to room temperature. Sift the cake flour and cocoa powder.
- 3
Cut the chocolate into small pieces and place in a bowl, and melt over a bain-marie. Separate the eggs into yolks and whites.
- 4
In another bowl, combine the cream cheese and about 2/3 of the granulated sugar with a whisk.
- 5
Add the egg yolks, whipping cream, and the melted chocolate in order, combining well after each addition. Mix in the dry ingredients.
- 6
In another bowl, add the egg whites and 1/3 of granulated sugar and whip until the egg whites form firm peaks.
- 7
Fold the egg whites into the batter in 2-3 batches with a rubber spatula, and pour into the parchment paper lined cake pan.
- 8
Even out the surface and bake in a 170℃ preheated oven for about 40 minutes.
- 9
When it's cool enough to handle, remove from the cake pan, cut, and sift the powdered sugar on top.
- 10
It looks gorgeous when you put a cake slice on a large plate and decorate with whipped cream or cut fruits.
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