Step-by-Step Guide to Prepare Award-winning Melt-in-your-mouth Gateau au Chocolate

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The ingredients needed to make Melt-in-your-mouth Gateau au Chocolate:

1. Prepare 100 grams Bitter chocolate
2. Get 100 grams Heavy cream
3. Take 4 large Egg white
4. Make ready 70 grams Granulated sugar
5. Prepare 1 pinch Salt
6. Get 4 large Egg yolk
7. Take 30 grams Granulated sugar
8. Take 50 grams Cocoa powder
9. Prepare 20 grams Grand Marnier, rum or brandy

I have just now told several friends how good it is and that they can get it at Rollin Oats. They'll be asking for it next time they go there. This easy fondant au chocolat doesn't have a runny centre, but it is sure to melt in your mouth with every luscious morsel! Melt together the butter with the chocolate (in a double-boiler or in the microwave, slowly and for just a few seconds at a time, blending with a spoon between each pass).

Steps to make Melt-in-your-mouth Gateau au Chocolate:

1. Preparation: Mince the chocolate. Warm the heavy cream to slightly warmer than body temperature. Sift the cocoa. Boil the water.
2. Cover the bottom and sides of a cake pan. Wrap aluminum foil around the pan. Preheat your oven to 140°C.
3. Melt the chocolate over a bain marie.
4. Make the meringue. Lightly beat the egg whites, then add the sugar and salt at once. Beat until soft peaks form.
5. In a separate bowl, beat the egg yolks. Add sugar and mix until the batter forms a thick ribbon.
6. Switch to a rubber spatula. Mix in the chocolate, heavy cream, cocoa liqueur in that order. It will become paste-like.
7. Add a dollop of the meringue. Cut and fold into the batter.
8. Add half of the meringue. Mix carefully from the bottom in a scooping motion as to not break the foam.
9. Pour the batter into the remaining meringue. Mix briskly.
10. The finished batter should be smooth and light.
11. Pour into a cake pan and rap the pan on a flat surface to pop air bubbles. Put in a baking pan filled with hot water, and bake in the oven for 60 minutes.
12. After baking, remove from the oven and drop it from a height of 15 cm to remove the excess air. Insert a knife between the pan and the paper and go around once.
13. To avoid compression from sudden temperature changes, throw out the hot water in the pan and let sit in the oven for 1 hour.
14. Remove from the oven and cool. Once cooled remove from the pan and it’s done. There may be some unevenness on the outside, but you can cut to even it.
15. Dust with cocoa powder with a tea strainer.
16. This is what it looks like post-make up. I also use Nakanai Powdered Sugar for this.
17. Coat with glaçageand make chocolate roses to decorate for an elegant cake. - - https://cookpad.com/us/recipes/144284-miroir-chocolat-with-glacage

This easy fondant au chocolat doesn't have a runny centre, but it is sure to melt in your mouth with every luscious morsel! Melt together the butter with the chocolate (in a double-boiler or in the microwave, slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer to a medium mixing bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add the eggs one by one, mixing well after each addition.

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