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Melt-in-your-mouth Gateau Au Chocolate Recipe

Melt-in-your-mouth Gateau au Chocolate Recipe
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Serving : 6
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Prepare the ingredients before making Melt-in-your-mouth Gateau au Chocolate in your home. Then, follow these steps below to serve Melt-in-your-mouth Gateau au Chocolate for your family or friends.

Ingredients: Melt-in-your-mouth Gateau au Chocolate

  • 100 grams Bitter chocolate
  • 100 grams Heavy cream
  • 4 large Egg white
  • 70 grams Granulated sugar
  • 1 pinch Salt
  • 4 large Egg yolk
  • 30 grams Granulated sugar
  • 50 grams Cocoa powder
  • 20 grams Grand Marnier, rum or brandy

How to Make Melt-in-your-mouth Gateau au Chocolate

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Melt-in-your-mouth Gateau au Chocolate in your home by yourself.

    Step 1
  • Preparation: Mince the chocolate. Warm the heavy cream to slightly warmer than body temperature. Sift the cocoa. Boil the water.
  • Step 2
  • Cover the bottom and sides of a cake pan. Wrap aluminum foil around the pan. Preheat your oven to 140°C.
  • Step 3
  • Melt the chocolate over a bain marie.
  • Step 4
  • Make the meringue. Lightly beat the egg whites, then add the sugar and salt at once. Beat until soft peaks form.
  • Step 5
  • In a separate bowl, beat the egg yolks. Add sugar and mix until the batter forms a thick ribbon.
  • Step 6
  • Switch to a rubber spatula. Mix in the chocolate, heavy cream, cocoa liqueur in that order. It will become paste-like.
  • Step 7
  • Add a dollop of the meringue. Cut and fold into the batter.
  • Step 8
  • Add half of the meringue. Mix carefully from the bottom in a scooping motion as to not break the foam.
  • Step 9
  • Pour the batter into the remaining meringue. Mix briskly.
  • Step 10
  • The finished batter should be smooth and light.
  • Step 11
  • Pour into a cake pan and rap the pan on a flat surface to pop air bubbles. Put in a baking pan filled with hot water, and bake in the oven for 60 minutes.
  • Step 12
  • After baking, remove from the oven and drop it from a height of 15 cm to remove the excess air. Insert a knife between the pan and the paper and go around once.
  • Step 13
  • To avoid compression from sudden temperature changes, throw out the hot water in the pan and let sit in the oven for 1 hour.
  • Step 14
  • Remove from the oven and cool. Once cooled remove from the pan and it’s done. There may be some unevenness on the outside, but you can cut to even it.
  • Step 15
  • Dust with cocoa powder with a tea strainer.
  • Step 16
  • This is what it looks like post-make up. I also use Nakanai Powdered Sugar for this.
  • Step 17
  • Coat with glaçageand make chocolate roses to decorate for an elegant cake.
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