Light but Authentic Gateau au Chocolat
This gateau chocolat is popular with people who don't like sweet things. I have used this recipe for ten years. You can eat a lot because this cake is very light.
By putting the butter in the bowl first before the chocolate you can melt the butter completely over a bain-marie. It's the easy way.
I like van Houten cocoa powder because it gives cakes a rich dark colour. For 15 cm [5.9 in] round cake tin. Recipe by Blue poppy
Light but Authentic Gateau au Chocolat
This gateau chocolat is popular with people who don't like sweet things. I have used this recipe for ten years. You can eat a lot because this cake is very light.
By putting the butter in the bowl first before the chocolate you can melt the butter completely over a bain-marie. It's the easy way.
I like van Houten cocoa powder because it gives cakes a rich dark colour. For 15 cm [5.9 in] round cake tin. Recipe by Blue poppy
Cooking Instructions
- 1
Line the bottom and side of cake tin with paper. Put together the ★ ingredients and sift. Divide the egg yolks and whites.
- 2
Cut the butter into small pieces and put in a bowl. Add the chocolate and put the bowl over a bain-marie (about 50°C). After melting stir well and keep it warm warm over the bain-marie.
- 3
Add 1/2 of sugar to the egg whites and whisk until stiff peaks form.
- 4
Add the rest of sugar to the egg yolks and whisk until pale and fluffy like mayonnaise.
- 5
*From here onwards, work through the steps quickly! Add the 4 egg yolks and the ★ dry ingredients to the meringue and mix with a balloon whisk. Do not over mix so you can still see some of the dry ingredients around.
- 6
Change to a spatula and add the Step 2 chocolate mixture and brandy. Fold in gently.
- 7
Pour the batter into the middle of the cake tin. Let the batter rest on the surface of the bowl along the edge of the tin. Flatten the surface and knock the tin against the countertop several times to let the excess air out.
- 8
Bake the cake on the middle or bottom shelf of the pre-heated oven. If you have a gas oven, go with 160°C for 30 minutes + 3 minutes. In an electric oven, bake it at 180°C for 15 minutes, then at 160°C for 35 minutes.
- 9
After baking, remove the cake by holding up the paper while hot and peel off the side paper. After leaving it to cool, cover the cake with the tin.
- 10
After cooling down completely peel off the bottom paper.
- 11
*It takes about 60 minutes including preparation and baking time (using a gas oven). You can bake them in individual small cups.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Light & Crumbly Gateau au Chocolat Light & Crumbly Gateau au Chocolat
Usually gateau au chocolat tends to be heavy or too moist inside. I wanted to make a more light-textured cake.With less plain flour, you'll have a lighter cake. This has an almost crumbly texture.The key is keep the chocolate mixture warm over a bain marie before mixing with the meringue. It'll be easier to mix with the meringue and will make the batter lighter.I recommend using thick parchment paper for lining the cake tin to prevent the baked cake from sinking too much.Eat with whipped cream on the side. Recipe by Naomikkusufuru-to
-
Fluffy & Moist Gateau Chocolat Fluffy & Moist Gateau Chocolat
I tried a lot of gateau chocolat recipes but sometimes the resultant cakes were dry or too bitter. This recipe gave me a really moist and soft cake, though!Use your favorite liquor. On the day you bake the cake, the fragrance of the liquor will be on the strong side, so if you'd prefer, you can swap it out for milk instead.If you want to make a thick 18-cm cake increase the quantities to 1.5 times of a 15-cm cake. Adjust the baking time as you see fit. For a 15 cm [5.9 in] cake tin. Recipe by flan* -
Cream-free Moist & Rich Gateau au Chocolat Cream-free Moist & Rich Gateau au Chocolat
This is my first plain gateau chocolat after several trials. I tried with milk chocolate or reduced the amount of sugar...This is quite similar to my green tea gateau chocolat. I like these recipes.Milk chocolate is too sweet for this recipe so use dark chocolate.If you double the quantities you can make a 18-cm round cake but remember it will take about 60 minutes to bake.If you whip the meringue too stiff the resultant cake might rise too much.I recommend you chill overnight and serve the following day! For a 12 cm [4.7 in] round cake tin (for an 18-cm cake, double the quantities). Recipe by Hamumaki -
Simple and Rich Gateau au Chocolat Simple and Rich Gateau au Chocolat
I got a lot of egg whites for making macarons. I had too many whites and spent many days trying to use them up. I made a gateau au chocolat that used a lot of egg whites, and managed to make a delicious cake using them.* If you add sugar to the meringue, it will become stiff, and when mixing it with melted chocolate, lumps will remain and the meringue will not become fluffy. This is not good, so make the meringue without sugar.* When warming the ■ ingredients in the microwave at the beginning, heat very lightly and then mix to melt. Please do not heat the ingredients repeatedly. Recipe by +pocopoco+ -
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 & Easy Lavish Gateau au Chocolat Simple & Easy Lavish Gateau au Chocolat
I know that the ingredients for gateau au chocolat usually includes black chocolate, cocoa powder, heavy cream, and that's delicious, but I wanted to make it with every day ingredients.I can make authentic gateau au chocolat using ingredients available at home.Beating the eggs will also give your upper arms a nice working!It'll expand after baking, but once you cool it it'll shrink down and the flavor will be more concentrated as well.A truffle like chocolate that's not over-baked and with a moist center is delicious. Recipe by Rami-1202 -
Authentic Gateau du Chocolat Using Chocolate Cream Authentic Gateau du Chocolat Using Chocolate Cream
This is a variation on a chocolate cream recipe.It will turn out fluffy and moist if you follow the meringue steps properly. For 6 servings. Recipe by Akubisu stitch -
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 -
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 -
Basic Gateau au Chocolat without Heavy Cream Basic Gateau au Chocolat without Heavy Cream
Since my family loves gateau au chocolat, I researched various recipes that don't require heavy cream and that can be made easily with ingredients already on hand, and came up with this recipe!Stir the meringue so that the air bubbles do not pop. Don't worry so much.The cake will be nice and fluffy if you have it the day it's baked. If you let it sit in the refrigerator for 1 day, it will taste just like the rich gateau au chocolat from a cake shop. Recipe by Rosemary* -
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 -
Rich and Thick Gateau au Chocolat Rich and Thick Gateau au Chocolat
This is a slightly bitter Gateau au Chocolat for adults.Please be careful not to let the chocolate separate.Make sure the bowls are completely dry. Recipe by OKASI_RISA
More Recipes
- Square Truffles
- Melt-in-Your-Mouth Chocolate Truffles
- Ladybirds Hotdogs .
- Tasty with Sesame Seeds! Spinach Namul
- Chiffon Cake with Kuromitsu and Kinako
- Yogurt Custard Cream
- Melt-in-your-mouth Gateau au Chocolate
- Chocolate Marble Muffins
- Very Rich! Gateau au Chocolat for Adults
- Melt in Your Mouth No-bake Truffles
Comments