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Fluffy, Melt In Your Mouth Chocolate Gateau Recipe

Fluffy, Melt In Your Mouth Chocolate Gateau Recipe
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Serving : 4
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Prepare the ingredients before making Fluffy, Melt In Your Mouth Chocolate Gateau in your home. Then, follow these steps below to serve Fluffy, Melt In Your Mouth Chocolate Gateau for your family or friends.

Ingredients: Fluffy, Melt In Your Mouth Chocolate Gateau

  • 90 grams Sweet or dark chocolate
  • 80 grams Butter
  • 30 grams Heavy cream
  • 10 grams Brandy ( rum liquor )
  • 3 large Egg
  • 90 grams Granulated sugar
  • 35 grams Cake flour
  • 35 grams Cocoa powder

How to Make Fluffy, Melt In Your Mouth Chocolate Gateau

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Fluffy, Melt In Your Mouth Chocolate Gateau in your home by yourself.

    Step 1
  • Line a kitchen parchment sheet on the cake pan. I am using a paper form a printer which is taller than the sides of the cake pan.
  • Step 2
  • Sift cake flour and cocoa together. Preheat the oven to 160℃.
  • Step 3
  • Put chocolate and butter in a bowl and melt it over hot water.
  • Step 4
  • Add heavy cream and brandy to Step 3 and keep it on hot water so it doesn't cool.
  • Step 5
  • Separate the eggs into egg yolks and whites. Add half amount of granulated sugar to the egg white and whip up a stiff meringue. Keep it in the refrigerator after it is ready.
  • Step 6
  • Add the rest of the granulated sugar to the egg yolk and whip until the mixture becomes thick.
  • Step 7
  • Add step ④ to the egg yolk mixture from step ⑥ and mix.
  • Step 8
  • Add 1/3 of meringue from step ⑤ to step ⑦ and mix.
  • Step 9
  • Add the sifted flours from step ② to step ⑧ and mix it evenly.
  • Step 10
  • Add the rest of the meringue in 2 portions to step ⑨ and mix gently.
  • Step 11
  • Pour the dough into the cake pan and bake in a 160℃ oven for 40 to 45 minutes. Check if it is baked using a bamboo skewer.
  • Step 12
  • When it is ready, take it out of the cake pan quickly and let it cool on a cake cooler.
  • Step 13
  • This is the chocolate I used for this time. (Venezuela Bitter) From Morinaga with 55 percent of Cacao.
  • Step 14
  • The cracks will be fine when the cake is cool. This picture is for when I baked it in a 15cm in diameter round cake pan.
  • Step 15
  • This is baking with 18cm in diameter. Its a bit shorter than the other one. Sprinkle powder sugar to your liking.
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