Step-by-Step Guide to Prepare Favorite Oil Free, Easy Rich Chocolate Gateau

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The ingredients needed to make Oil Free, Easy Rich Chocolate Gateau:

1. Make ready 2 ★Chocolate bar
2. Take 100 ml ★Heavy cream (whipped cream)
3. Take 100 ml ◎Heavy cream (whipped cream)
4. Make ready 50 grams ◎Sugar
5. Get 3 Egg yolk
6. Take 30 grams ※Cake flour
7. Prepare 40 grams *Van Houten pure cocoa powder
8. Take Meringue
9. Make ready 3 Egg whites
10. Take 50 grams Sugar

Make the dark chocolate frosting: Stir together the powdered sugar and cocoa powder. In a separate mixing bowl beat the butter then gradually add the sugar/cocoa mixture alternating with cream and vanilla, beating after each addition, until you reach your desired frosting consistency. To make the chocolate ganache: Add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache). Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips.

Instructions to make Oil Free, Easy Rich Chocolate Gateau:

1. Measure all ingredients. Separate the egg whites from the yolks. Line a mold with parchment paper or coat some butter and sprinkle the strong bread flour.
2. Mix ★ and microwave it to melt for 1 minute at 600W. Just before the chocolate melts completely, take it out, and melt with the residual heat.
3. [Meringue] Mix the egg whites into a bowl, then add a small amount of sugar to mix in. When it forms soft peaks, add the rest of sugar in two batches to mix in.
4. Make a hard and sturdy meringue with a handheld mixer. Preheat the oven at 180°C.
5. Mix ◎ with the handheld mixer. When the sugar has melted and the mixture becomes creamy, it's done. Then add the egg yolk and mix.
6. Add the melted chocolate and 1 dollop of meringue and blend together.
7. Sift the powdered ingredients and mix quickly from the bottom. You can use a spatula.
8. Then add the meringue. It gets harder, so before adding, mix with a whisk to make a smooth texture.
9. Add the rest of meringue in two batches. Mix from the bottom. You can use a rubber spatula.
10. Pour the batter into a mold. bake for 15 minutes at 180°C, then 35 minutes at 160°C. Check with a skewer if it comes out clean.
11. After baking, drop the mold from a height to eliminate any air pockets, and leave it for a few minutes.
12. When it's set, cover with a kitchen towel and oven sheet and let it cool.
13. When it cools, change the kitchen towel. Cover with aluminum foil and keep in a fridge. Tie with a rubber band if you have it.
14. It's done. It's tasty after baking, but I recommend to serve it the next day.
15. I used this type of chocolate and cocoa powder. It's also tasty to use 1 black chocolate and 1 milk chocolate.
16. For kids, "With cocoa powder Easy Chocolate Gateau" without chocolate,.
17. Cup cake version with muffin cups "No flour!! Easy Cup Chocolate Gateau,".
18. You don't have to worry if it's uncooked as it does not use any flour. "Easy Creamy Chocolate Fondant,".

To make the chocolate ganache: Add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache). Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Our Chocolate Overload Cake is five layers of decadent rich chocolate goodness that starts with a box cake mix!. This Chocolate Overload Cake is inspired by a dense deep chocolately amazing cake I had the pleasure of experiencing on a recent trip. You will note that you may have to bake the cake just a few minutes more.

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