Simple Way to Prepare Quick Authentic Gateau du Chocolat Using Chocolate Cream
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Make Quick Authentic Gateau du Chocolat Using Chocolate Cream. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Authentic Gateau du Chocolat Using Chocolate Cream is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Authentic Gateau du Chocolat Using Chocolate Cream using 12 ingredients and 10 steps. Here is how you cook it.
This is a variation on a chocolate cream recipe.
It will turn out fluffy and moist if you follow the meringue steps properly. For 6 servings. Recipe by Akubisu stitch
Ingredients and spices that need to be Make ready to make Authentic Gateau du Chocolat Using Chocolate Cream:
- 15 cm diameter cake tin
- 100 ml HERSHEYS chocolate cream
- 3 A. Egg yolk
- 60 grams Granulated sugar
- 3 B. Egg whites
- 40 grams Granulated sugar
- 50 grams C. Cocoa powder
- 30 grams Cake flour
- 1 tsp Baking powder
- 60 grams Butter
- 1 Icing sugar
- 1 Butter to grease tin
Steps to make Authentic Gateau du Chocolat Using Chocolate Cream
- Prepare 3 bowls and put A, B and C in separate bowls. Microwave the butter on a heatproof plate for 1 minute.
- Make a meringue with B using an electric mixer on high speed. When it starts becoming stiff, change it to a lower setting and beat to get a fine meringue.
- Use the electric mixer from step 2 on A (no need to wash). Beat until it turns pale yellow in colour.
- Add the melted butter to 3 and mix. Then add the chocolate cream and whisk.
- Sift C into 4. Change from an electric mixer to a hand whisk, and mix. Then add a third of the meringue and mix.
- Add half of the meringue that is left and fold in with a rubber spatula.
- Put 6 into the meringue bowl and fold in gently, scooping up from the bottom, so you don't destroy the air bubbles.
- Grease the tin with butter, and line the bottom and sides with parchment paper. The paper on the sides should be about 2 cm taller than the tin, as the batter will rise.
- Bake in a preheated oven at 180°C for 28-30 minutes. When the surface puffs up and cracks, and the batter between the cracks is dry, the cake is done.
- Leave to cool in the tin. When it is cool, take it out of the tin and peel off the parchment paper. Sift icing sugar on top using a tea strainer and it's done.
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