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Heavy Cream-free Rich Gateau Au Chocolat Recipe

Heavy Cream-free Rich Gateau au Chocolat Recipe
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Serving : 4
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Prepare the ingredients before making Heavy Cream-free Rich Gateau au Chocolat in your home. Then, follow these steps below to serve Heavy Cream-free Rich Gateau au Chocolat for your family or friends.

Ingredients: Heavy Cream-free Rich Gateau au Chocolat

  • 1 Chocolate bar
  • 30 grams Unsalted butter
  • 2 Egg yolks
  • 50 grams Sugar
  • 3 tbsp Milk (unprocessed)
  • 15 grams *Cake flour
  • 30 grams *Cocoa powder
  • Meringue
  • 2 Egg White
  • 35 grams Sugar
  • Decoration
  • 1 Powdered sugar

How to Make Heavy Cream-free Rich Gateau au Chocolat

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Heavy Cream-free Rich Gateau au Chocolat in your home by yourself.

    Step 1
  • Preparations: Finely chop the chocolate and coarsely chop the butter. Warm the milk to body temperature. Mix together the * ingredients and sift. Line the pan with kitchen parchment paper.
  • Step 2
  • Put the chocolate and butter in a bowl and melt in 60℃ water. If it's too hot, it will separate, so be careful!!
  • Step 3
  • In a separate bowl, combine the egg yolk and sugar. Mix until thickened and the batter falls like ribbons.
  • Step 4
  • Add the chocolate from Step 2 to the bowl from Step 3 and mix together. Add the warm milk and mix mix mix At this time, preheat the oven to 170℃!
  • Step 5
  • In a separate bowl, beat the egg whites until the stiff peaks stage. Add the sugar in 2-3 portions, beating until stiff peaks form.
  • Step 6
  • Add 1/4 of the meringue to Step 4 and mix in with a rubber spatula. Add the * ingredients and mix well. Add the remaining meringue and mix.
  • Step 7
  • Pour the batter into the pan and lightly drop the pan onto a table to remove air from the batter. Smooth out the surface 2 or 3 times, then bake for 25-30 minutes.
  • Step 8
  • Use a tea strainer to dust powdered sugar on top If you'll be giving this as a gift, I recommend using powdered sugar that will not dissolve!
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