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Rich And Thick Gateau Au Chocolat Recipe

Rich and Thick Gateau au Chocolat Recipe
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Serving : 6
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Prepare the ingredients before making Rich and Thick Gateau au Chocolat in your home. Then, follow these steps below to serve Rich and Thick Gateau au Chocolat for your family or friends.

Ingredients: Rich and Thick Gateau au Chocolat

  • 100 grams Chocolate (sweet)
  • 60 grams Unsalted butter
  • 70 grams Heavy cream
  • (A)
  • 4 Egg yolks
  • 30 grams Granulated sugar
  • (B)
  • 4 Egg whites
  • 60 grams Granulated sugar
  • (C)
  • 48 grams Cake flour
  • 22 grams Cocoa powder (unsweetened)

How to Make Rich and Thick Gateau au Chocolat

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Rich and Thick Gateau au Chocolat in your home by yourself.

    Step 1
  • I used this baking chocolate.
  • Step 2
  • Preparation: Grease the mold with butter (not listed), and line with parchment paper. Finely chop the chocolate. Sift the (C) dry ingredients.
  • Step 3
  • Add the chopped chocolate and butter into a bowl over a double boiler, and melt completely. When it becomes thick and creamy, remove from the double boiler, and let it cool.
  • Step 4
  • Add (A) into a different bowl, and whip until the mixture becomes white and thick.
  • Step 5
  • Add Step 3 into 4, and mix well.
  • Step 6
  • Add the heavy cream to Step 5, and mix well.
  • Step 7
  • Switch to a spatula. Add (C) and mix well until it's no longer floury.
  • Step 8
  • Add the egg whites from (B) into a different bowl, and whip until soft peaks form. Add the granulated sugar in 2 ~ 3 batches, and whip until it becomes lustrous.
  • Step 9
  • Add Step 8 to 7 in 2 ~ 3 batches, and mix well.
  • Step 10
  • Pour Step 9 batter into the mold, and smooth out the surface.
  • Step 11
  • Bake in the oven for about 40 minutes at 170℃.
  • Step 12
  • It looks like this after baking.
  • Step 13
  • Sprinkle powdered sugar and it's done.
  • Step 14
  • It was crumbly rich, thick and delicious.
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