Recipe of Any-night-of-the-week Rich Gateau au Chocolat
Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, Simple Way to Prepare Speedy Rich Gateau au Chocolat. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rich Gateau au Chocolat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich Gateau au Chocolat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rich Gateau au Chocolat is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Rich Gateau au Chocolat using 9 ingredients and 9 steps. Here is how you cook it.
I really like rich gateau au chocolat, so I modified the recipe my way.
The texture will not turn out right if you over-bake it, so I recommend stopping when a creamy batter comes out when checking with a skewer. If the temperature of the batter goes down, the chocolate will cause the batter to harden, so keep the eggs at room temperature. It is best eaten the next day onward. For 15 cm [5.9 in] round mold. Recipe by Malon Love
Ingredients and spices that need to be Make ready to make Rich Gateau au Chocolat:
- 3 ☆Egg yolk
- 30 grams ☆Granulated sugar
- 30 ml ▼Heavy cream
- 70 grams ▼Bitter chocolate
- 60 grams ▼Unsalted butter
- 10 grams ◇Cake flour
- 50 grams ◇Cocoa powder
- 3 ●Egg white
- 90 grams ●Granulated sugar
Instructions to make Rich Gateau au Chocolat
- Bring the eggs to room temperature.
- Add sugar into the ☆ egg yolks. Mix well with a whisk until the mixture turns white and thick.
- Dissolve the ▼chocolate and butter in a bowl over a hot water bath (about 60°C). Then add to Step 2's bowl.
- Add heavy cream to Step 3.
- Sift the ◇ dry ingredients and add to the bowl. The batter will thicken.
- Add the small amount of sugar into the egg whites to whisk with a hand mixer. When the mixture has swelled, add the rest of sugar in batches to make the meringue.
- Add 1/3 of meringue into Step 5's bowl to stir in. Then use a spatula to add the rest of meringue in two portions. Mix briskly.
- Pour the batter into a tin lined with parchment paper. Bake for 40 minutes in an oven heated to 170°C.
- Take the cake out from the tin to let it cool. The puffed up cake will shrink. It will be nice and tasty from next day onward.
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