Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, fluffy & moist gateau chocolat. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Fluffy & Moist Gateau Chocolat is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Fluffy & Moist Gateau Chocolat is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have fluffy & moist gateau chocolat using 11 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Fluffy & Moist Gateau Chocolat:
- Take 1 quantities showed in For a 18 cm cake tin
- Get 90 grams Chocolate (sweet)
- Make ready 35 grams Double cream
- Prepare 65 grams Unsalted butter
- Take 35 grams Powdered sugar
- Make ready 3 Egg yolks
- Take 4 Egg whites
- Make ready 60 grams Sugar (for meringue)
- Get 25 grams Plain flour
- Get 35 grams Cocoa powder
- Make ready 10 grams Any liquor
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Steps to make Fluffy & Moist Gateau Chocolat:
- Preparation: Line the cake tin with paper, chop the chocolate, leave the butter at room temperature to soften. Mix the plain flour and cocoa powder and then sift.
- Put the chopped chocolate in a bowl and put the bowl over a bain-marie to melt the chocolate. Add the cream and stir until smooth. Remove the bowl from the bain-marie and leave to cool.
- ※Do not let the chocolate cool too much. Otherwise the chocolate will harden and it will be difficult to mix with other ingredients at the next step.
- Cream the butter and add the powdered sugar. Whip until fluffy. Add one egg yolk at one time and whisk constantly to incorporate air.
- Add the cooled chocolate to Step 3 and whisk.
- Make the meringue. Put the egg whites in a bowl and add the sugar in 2 to 3 batches. Whisk until stiff peaks form (until the meringue doesn't drop when you hold the bowl upside-down.)
- Scoop 1/4 of the meringue with a spatula and add to the chocolate mixture. Combine gently and lightly.
- Add the sifted flour and cocoa powder and stir until everything is mixed well. Add the liquor (or milk) and loosen the batter.
- Add the rest of meringue and fold in evenly.
- Pour the batter into a cake tin lined with paper and flatten the surface.
- Bake in an oven pre-heated to 160°C for about 50 minutes. It'll ready when you insert a skewer in a crack on the cake and it comes out without uncooked batter.
- Remove the cake tin from the oven and drop the tin when you hold. Leave to cool the cake in the tin. After it's cooled down remove the cake from the tin and sprinkle with powdered sugar.
- If you melt the chocolate and butter at the same time (this is a normal procedure for making a chocolate cake), the cake will shrink a lot and won't look as nice.
- With this method the air is incorporated in the cake evenly and you will have a thick cake. On the day you make the cake it is soft and the next day it will be dense and moist. It will be tasty on either day.
- This is a rich cake so I made the 18-cm cake less thick, compared to a 15-cm cake. The baking time is the same.
- If you like, you can fill the baking tray with some hot water and place the baking tin with the batter on top – this will make it extra moist and soft. It won't burn easily so it will be nice for those who don't like the slight bitterness of chocolate.
So that is going to wrap it up with this exceptional food fluffy & moist gateau chocolat recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
