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Gateau au Chocolat [Classic Chocolate Cake]
Gateau au Chocolat [Classic Chocolate Cake]

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We hope you got benefit from reading it, now let’s go back to gateau au chocolat [classic chocolate cake] recipe. You can cook gateau au chocolat [classic chocolate cake] using 18 ingredients and 21 steps. Here is how you achieve that.

The ingredients needed to cook Gateau au Chocolat [Classic Chocolate Cake]:
  1. Take For a 15 cm cake pan
  2. Use 60 grams Baking chocolate (sweet Couverture chocolate)
  3. Prepare 40 grams Unsalted butter
  4. Take 2 Eggs (Separate yolks and whites)
  5. Prepare 40 grams Granulated sugar (A)
  6. You need 40 grams Granulated sugar (B)
  7. Take 2 tbsp Heavy cream
  8. Get 30 grams Cocoa powder
  9. Get 10 grams Cake flour
  10. Prepare For a 18 cm cake pan
  11. Use 80 grams Baking chocolate (sweet couverture chocolate)
  12. You need 55 grams Unsalted butter
  13. Use 3 Eggs (Separate the yolks and whites)
  14. Get 55 grams Granulated sugar (A)
  15. Take 55 grams Granulated sugar (B)
  16. Use 3 tbsp Heavy whipping cream
  17. Provide 40 grams Cocoa powder
  18. Get 15 grams Cake flour
Instructions to make Gateau au Chocolat [Classic Chocolate Cake]:
  1. Prep 1: Separate the eggs. Refrigerate the egg whites until use.
  2. Prep 2: Line the bottom and the sides of a cake pan with parchment paper.
  3. Prep 3: Sift together the cocoa power and the flour.
  4. Prep 4: Finely chop or grate the chocolate into small pieces.
  5. In a double-boiler, combine the chocolate and butter, melt and keep warm.
  6. In a separate double-boiler, combine the egg yolks and granulated sugar (A). Heat until warm to the touch.
  7. When the egg mixture has warmed up, remove from the double-boiler and beat until fluffy and the color becomes whitish. You can use the same warm water (double-boiler) from Step 5 by replacing the bowls.
  8. Combine Step 5 into 7 and mix it really well.
  9. Pour heavy whiping cream into the batter and mix more.
  10. Add the sifted dry ingredients and mix it even more.
  11. Mix the batter really well.
  12. In a separate bowl, combine the chilled egg whites and 1/3 of the granulated sugar (B) and start beating.
  13. Add remaining granulated sugar 1/3 at a time. Beat to a meringue or until stiff peaks form.
  14. With a spatula, fold the meringue into Step 11 in three batches.
  15. Fold until the batter becomes shiny.
  16. Pour the batter into the pan and even out the top. Bake 20-30 minutes at 180℃.
  17. 20 minutes later, insert a skewer into a center of the cake. If it comes out with just a small amount of cake stuck to it, it is done. Be careful, it is over-baked if it comes out dry!
  18. Take the cake out of the pan, remove the parchment paper and let it cool. When the cake is completely cool, wrap it with plastic wrap and refrigerate. When it cools down, the center will deflate.
  19. The cake is best after a next few days when the chocolate flavor have settled. It will keep for a week in the fridge if tightly wrapped with plastic wrap.
  20. You can also freeze it for up to 2 weeks. Thaw the cake in room temperature before serving. The chilled cake will not taste as good.
  21. Serve with whipping cream for an even better taste.

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