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
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
Cooking Instructions
- 1
Bring the eggs to room temperature.
- 2
Add sugar into the ☆ egg yolks. Mix well with a whisk until the mixture turns white and thick.
- 3
Dissolve the ▼chocolate and butter in a bowl over a hot water bath (about 60°C). Then add to Step 2's bowl.
- 4
Add heavy cream to Step 3.
- 5
Sift the ◇ dry ingredients and add to the bowl. The batter will thicken.
- 6
Add the small amount of sugar into the egg whites to whisk with a hand mixer. When the mixture has swelled, add the rest of sugar in batches to make the meringue.
- 7
Add 1/3 of meringue into Step 5's bowl to stir in. Then use a spatula to add the rest of meringue in two portions. Mix briskly.
- 8
Pour the batter into a tin lined with parchment paper. Bake for 40 minutes in an oven heated to 170°C.
- 9
Take the cake out from the tin to let it cool. The puffed up cake will shrink. It will be nice and tasty from next day onward.
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