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Basic Gateau Au Chocolat Without Heavy Cream Recipe

Basic Gateau au Chocolat without Heavy Cream Recipe
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Serving : 6
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Prepare the ingredients before making Basic Gateau au Chocolat without Heavy Cream in your home. Then, follow these steps below to serve Basic Gateau au Chocolat without Heavy Cream for your family or friends.

Ingredients: Basic Gateau au Chocolat without Heavy Cream

  • 30 grams Cake flour
  • 2 tbsp Cocoa powder (unsweetened)
  • 150 grams Chocolate (I used sweetened baking chocolate)
  • 100 grams Butter (unsalted)
  • 3 Eggs
  • 60 grams Granulated or caster sugar
  • 1 dash Salt

How to Make Basic Gateau au Chocolat without Heavy Cream

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Basic Gateau au Chocolat without Heavy Cream in your home by yourself.

    Step 1
  • Prep: Measure out the ingredients. Separate the egg whites and yolks. Bring the butter to room temperature. Chop the chocolate. Sift the dry ingredients.
  • Step 2
  • Coat the cake pan with butter and line with parchment paper. Preheat the oven to 170°C.
  • Step 3
  • Melt the chopped chocolate over a double boiler. (If you leave some chunks, you can enjoy the same cake with a bit of a twist).
  • Step 4
  • Remove from the double boiler and melt the butter into the melted chocolate.
  • Step 5
  • Add the granulated sugar to the egg yolk and beat until it turns pale and thick.
  • Step 6
  • Pour the chocolate into the egg yolk and stir.
  • Step 7
  • Stir the sifted dry ingredients into Step 6. Don't knead the batter, just stir it roughly.
  • Step 8
  • Add some salt to the egg whites and make the meringue (if any of the tools you use to make the meringue contain oil or water, the egg whites won't foam, so be careful).
  • Step 9
  • Place 1/3 of the meringue into the chocolate batter and stir together without kneading. Add the remaining meringue using 2 batches. Mix without breaking the air bubbles.
  • Step 10
  • Pour the batter into the cake pan and bake for 30-35 minutes in an 170°C oven.
  • Step 11
  • Once you can poke the center with a skewer and have nothing stick to it, it's done.
  • Step 12
  • After the cake has cooled, remove from the pan. Remove the parchment paper and let the cake cool on a cooling rack. Once it has cooled completely, optionally dust with sugar. Serve.
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