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Cream-free Moist & Rich Gateau Au Chocolat Recipe

Cream-free Moist & Rich Gateau au Chocolat Recipe
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Prepare the ingredients before making Cream-free Moist & Rich Gateau au Chocolat in your home. Then, follow these steps below to serve Cream-free Moist & Rich Gateau au Chocolat for your family or friends.

Ingredients: Cream-free Moist & Rich Gateau au Chocolat

  • 1 Dark chocolate bar
  • 40 ml Milk
  • 40 grams Butter
  • 60 grams Sugar
  • 2 Egg yolks
  • 40 grams Egg white
  • 15 grams Plain flour
  • 20 grams Cocoa powder
  • 1 Powdered sugar (for decoration)

How to Make Cream-free Moist & Rich Gateau au Chocolat

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Cream-free Moist & Rich Gateau au Chocolat in your home by yourself.

    Step 1
  • I use a normal round cake tin (without a removable bottom)! If you have just one with a removable bottom cut out a large sheet of aluminum foil and make a dish which is slightly larger than the cake tin. Put the cake tin on the aluminum foil dish.
  • Step 2
  • Pre-heat the oven to 160°C. Chop the dark chocolate and put in a bowl. Bring the milk to a boil and add to the chocolate. Leave to sit for 10 seconds without stirring.
  • Step 3
  • After the hot milk warms the chocolate, stir the chocolate gently until smooth. Leave to cool at room temperature.
  • Step 4
  • Mix the plain flour and cocoa powder. You don't need sift at this point. (Use cocoa powder without any sugar or milk in it.)
  • Step 5
  • In a different bowl, lightly whip the butter until it's like a cream. If the chocolate mixture from Step 3 feels warm to the touch, put the bowl over ice and water to cool down quickly.
  • Step 6
  • Add the cooled chocolate to the butter in two batches and stir until smooth.
  • Step 7
  • Add half of the sugar to the egg yolks and whip until pale.
  • Step 8
  • Add the pale egg yolk mixture into the chocolate and butter mixture in 2 batches. Stir constantly.
  • Step 9
  • Add one pinch of sugar to the egg white and whip until fluffy. Add the rest of sugar and whip until a meringue with stiff-ish peaks are formed.
  • Step 10
  • Add half of the meringue and fold in with a plastic spatula.
  • Step 11
  • Add the mixed dry ingredients from Step 4 to the bowl and mix gently.
  • Step 12
  • Add the rest of the meringue and stir gently. *During this shake off the batter from the spatula and mix in.
  • Step 13
  • Pour the batter into a cake tin lined with parchment paper and flatten the surface. Fill the baking tray with about 1 cm of hot water and place the cake tin on it. Bake at 160°C for about 45 minutes.
  • Step 14
  • When you can insert a skewer inserted and it comes out clean, it's ready! Remove the cake from the tin while hot and peel the parchment paper off the side. Leave to cool. During this the cake is going to sink.
  • Step 15
  • After the cake has cooled down completely peel off the bottom paper and sprinkle with powdered sugar through a tea strainer. *I recommend using the kind of powdered sugar that doesn't melt easily.
  • Step 16
  • If you use normal powdered sugar, it will melt after a while. Use the normal kind just before serving!
  • Step 17
  • Green tea Gateau au Chocolat
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