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Gateau Au Chocolat [classic Chocolate Cake] Recipe

Gateau au Chocolat [Classic Chocolate Cake] Recipe
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Serving : 6
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Prepare the ingredients before making Gateau au Chocolat [Classic Chocolate Cake] in your home. Then, follow these steps below to serve Gateau au Chocolat [Classic Chocolate Cake] for your family or friends.

Ingredients: Gateau au Chocolat [Classic Chocolate Cake]

  • For a 15 cm cake pan
  • 60 grams Baking chocolate (sweet Couverture chocolate)
  • 40 grams Unsalted butter
  • 2 Eggs (Separate yolks and whites)
  • 40 grams Granulated sugar (A)
  • 40 grams Granulated sugar (B)
  • 2 tbsp Heavy cream
  • 30 grams Cocoa powder
  • 10 grams Cake flour
  • For a 18 cm cake pan
  • 80 grams Baking chocolate (sweet couverture chocolate)
  • 55 grams Unsalted butter
  • 3 Eggs (Separate the yolks and whites)
  • 55 grams Granulated sugar (A)
  • 55 grams Granulated sugar (B)
  • 3 tbsp Heavy whipping cream
  • 40 grams Cocoa powder
  • 15 grams Cake flour

How to Make Gateau au Chocolat [Classic Chocolate Cake]

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Gateau au Chocolat [Classic Chocolate Cake] in your home by yourself.

    Step 1
  • Prep 1: Separate the eggs. Refrigerate the egg whites until use.
  • Step 2
  • Prep 2: Line the bottom and the sides of a cake pan with parchment paper.
  • Step 3
  • Prep 3: Sift together the cocoa power and the flour.
  • Step 4
  • Prep 4: Finely chop or grate the chocolate into small pieces.
  • Step 5
  • In a double-boiler, combine the chocolate and butter, melt and keep warm.
  • Step 6
  • In a separate double-boiler, combine the egg yolks and granulated sugar (A). Heat until warm to the touch.
  • Step 7
  • When the egg mixture has warmed up, remove from the double-boiler and beat until fluffy and the color becomes whitish. You can use the same warm water (double-boiler) from Step 5 by replacing the bowls.
  • Step 8
  • Combine Step 5 into 7 and mix it really well.
  • Step 9
  • Pour heavy whiping cream into the batter and mix more.
  • Step 10
  • Add the sifted dry ingredients and mix it even more.
  • Step 11
  • Mix the batter really well.
  • Step 12
  • In a separate bowl, combine the chilled egg whites and 1/3 of the granulated sugar (B) and start beating.
  • Step 13
  • Add remaining granulated sugar 1/3 at a time. Beat to a meringue or until stiff peaks form.
  • Step 14
  • With a spatula, fold the meringue into Step 11 in three batches.
  • Step 15
  • Fold until the batter becomes shiny.
  • Step 16
  • Pour the batter into the pan and even out the top. Bake 20-30 minutes at 180℃.
  • Step 17
  • 20 minutes later, insert a skewer into a center of the cake. If it comes out with just a small amount of cake stuck to it, it is done. Be careful, it is over-baked if it comes out dry!
  • Step 18
  • Take the cake out of the pan, remove the parchment paper and let it cool. When the cake is completely cool, wrap it with plastic wrap and refrigerate. When it cools down, the center will deflate.
  • Step 19
  • The cake is best after a next few days when the chocolate flavor have settled. It will keep for a week in the fridge if tightly wrapped with plastic wrap.
  • Step 20
  • You can also freeze it for up to 2 weeks. Thaw the cake in room temperature before serving. The chilled cake will not taste as good.
  • Step 21
  • Serve with whipping cream for an even better taste.
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