Gateau au Chocolat For Christmas

Name: Gateau au Chocolat For Christmas
Cuisine: American
Ingredients: 75 grams Chocolate; 65 grams Unsalted butter; 50 grams Heavy cream; 3 Egg white; 50 grams Granulated sugar; 3 Egg yolk; 50 grams Granulated sugar; 20 grams Cake flour; 40 grams Cocoa powder

cookpad.japan @cookpad_jp

I learnt how to make Gateau au chocolat at technical college, but modified the recipe for the home cook.

Make a firmly peaked meringue. For 2 x 12 cm [4.7 in] round molds. Recipe by moka

I learnt how to make Gateau au chocolat at technical college, but modified the recipe for the home cook.

Make a firmly peaked meringue. For 2 x 12 cm [4.7 in] round molds. Recipe by moka

cookpad.japan @cookpad_jp

I learnt how to make Gateau au chocolat at technical college, but modified the recipe for the home cook.

Make a firmly peaked meringue. For 2 x 12 cm [4.7 in] round molds. Recipe by moka

I learnt how to make Gateau au chocolat at technical college, but modified the recipe for the home cook.

Make a firmly peaked meringue. For 2 x 12 cm [4.7 in] round molds. Recipe by moka

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Ingredients

75 gramsChocolate
65 gramsUnsalted butter
50 gramsHeavy cream
3Egg white
50 gramsGranulated sugar
3Egg yolk
50 gramsGranulated sugar
20 gramsCake flour
40 gramsCocoa powder

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Steps

1

Combine the chocolate and butter into a bowl over a bain marie. Melt the chocolate and butter.
2

Keep the bowl in the bain marie just before use, otherwise it will set.
3

Warm the heavy cream to body temperature.
4

Put the egg whites in a bowl, beating on low with an electric beater.
5

Gradually add the granulated sugar to the egg whites, mixing until firm peaks form. It will be a glossy meringue.
6

Chill the meringue in the fridge.
7

Beat the egg yolks in another bowl. Gradually add the granulated sugar as you mix.
8

Mix until there are no lumps and it's a creamy consistency.
9

Now combine Step 1’s chocolate butter and Step 3’s heavy cream to make a ganache.
10

Then pour Step 9’s mixture into Step 8's egg yolk mixture and combine.
11

Take the meringue out of the fridge and beat on high for about 1 minute.
12

Add 1/3 of the meringue into Step 10 and mix with a spatula.
13

Now pour this into the bowl with the remaining meringue and combine.
14

Sift the flours into the batter and mix until it develops a glossy consistency.
15

If you prefer a heavy cake, mix well. But if you prefer a fluffy cake, combine just until no longer floury.
16

Preheat an oven to 160℃. Pour the batter into the cake mold.
17

Bake for 35-40 minutes.
18

This is the cross-section. The piece looks rich and nice!