Simple Way to Prepare Any-night-of-the-week Gateau au Chocolat [Classic Chocolate Cake]

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The ingredients needed to make Gateau au Chocolat [Classic Chocolate Cake]:

1. Make ready For a 15 cm cake pan
2. Make ready 60 grams Baking chocolate (sweet Couverture chocolate)
3. Make ready 40 grams Unsalted butter
4. Prepare 2 Eggs (Separate yolks and whites)
5. Prepare 40 grams Granulated sugar (A)
6. Get 40 grams Granulated sugar (B)
7. Take 2 tbsp Heavy cream
8. Prepare 30 grams Cocoa powder
9. Get 10 grams Cake flour
10. Prepare For a 18 cm cake pan
11. Take 80 grams Baking chocolate (sweet couverture chocolate)
12. Prepare 55 grams Unsalted butter
13. Take 3 Eggs (Separate the yolks and whites)
14. Take 55 grams Granulated sugar (A)
15. Take 55 grams Granulated sugar (B)
16. Prepare 3 tbsp Heavy whipping cream
17. Take 40 grams Cocoa powder
18. Prepare 15 grams Cake flour

Valentine's Day in Japan There's chocolate cake, and then there's Gâteau au Chocolat. With minimal flour, no frosting, and much less sugar, it bears little resemblance to the traditional American chocolate cake. Cuisines always give insight into their culture. I think this cake is a reflection of the French style: It's simple, classy and chic.without trying too hard.

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.

Cuisines always give insight into their culture. I think this cake is a reflection of the French style: It's simple, classy and chic.without trying too hard. It's also a dream come true for chocolate lovers. There are endless varieties of chocolate cake, from luscious gâteau fondant au chocolat, Sachertorte or Black Forest cake, to rich brownies and even flourless chocolate cake. This basic recipe for gâteau au chocolat (chocolate cake) is adapted from the classic French cookbook Je sais cuisiner (French edition) , by Ginette Mathiot (Albin.

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