Gateau Au Chocolat Recipes

CHOCOLATE GATEAU (CHOCOLATE CAKE)

Steps:

• Gather all the ingredients.
• Center a rack in the oven and preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Butter an 8-inch (20 cm) baking pan. Dust the inside of the pan with flour and tap out the excess. I recommend using a 6-7 inch (15-18 cm) cake pan for a taller cake than mine.
• Line the bottom with parchment paper, butter the paper, dust the paper with flour and tap out the excess.
• Combine the flour and cocoa powder and sift, set aside.
• Cut the chocolate bar into small pieces and set aside.
• Set a heatproof bowl over a saucepan of simmering water (140ºF/60ºC) and add the chocolate. Stir occasionally until the chocolate is melted. Make sure not to introduce any oil or moisture to the bowl; otherwise, the chocolate will seize.
• Add the coarsely chopped butter and let it melted completely. Transfer the bowl to the counter and let the mixture cool.
• Separate the cold eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
• While the chocolate is cooling, place the egg whites in a clean bowl with salt. Working with the whisk attachment of the mixer, beat the egg whites until they are foamy and start adding half of the sugar (90 g) in 2-3 separate additions.
• Continue to beat on high speed until stiff peaks form and sugar is dissolved (about 5 min total). To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. Transfer the meringue into a bowl and wash the mixing bowl for next step.
• In the clean mixing bowl, beat the egg yolks and the rest of the sugar (90g) until creamy and stir in the heavy whipping cream.
• With a rubber spatula stir the chocolate mixture into the egg mixture.
• Then add the flour and cocoa powder into the mixture.
• Using the spatula, stir about ⅓ of the meringue into the batter, then gently fold in the rest until the color is uniform.
• Pour the batter into the pan and give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter.
• Bake the cake at 375ºF (190ºC) for 10 minutes. Then reduce the temperature to 340ºF (170ºC) and bake for 30-35 minutes until a toothpick pulls out moist crumbs when inserted near the center of the cake. Transfer the pan to a cooling rack and let the cake cool completely. As the cake cools, it may deflate a bit.
• Run a knife along the edges of the cake and carefully turn the cake over onto a plate or cake stand. Decorate the cake with raspberry and dust the powdered sugar before serving.

GATEAU AU CHOCOLAT

Steps:

• Put the chocolate chips and the butter in a bowl.
• Heat for 1 minute in the microwave on high.
• Stir the chocolate mixture until smooth.
• Mix the flour and sugar with the chocolate mixture and the 3 eggs together.
• Put in a greased 9" round pan or mini muffin pan and cook for 10-15 minutes at 400.
• Remove the cake or mini-muffins and cool.
• Bon appetit!

GATEAU AU CHOCOLAT (ABC COOKING CLASS)

Steps:

• Mix and sift cake flour and cocoa powder. Preheat oven to 150C. Melt chocolate in a double broiler (50-60C). After cooling, add butter and whisk well to combine. Sift the mixed powder into the chocolate and mix well. In another bowl beat egg yolk and half sugar until mixture becomes pale yellow. In a different bowl, beat egg whites until it forms frothy bubbles. Add half of the half sugar (ie 40g) and beat well until mixture resembles a fluffy cloud and stands in soft peaks. Add the other 40g of sugar until stiff peaks form and the bowl can be hekd upside down. Mix on low speed for a minute. Add the egg yolk mix into the chocolate mix and mix well. Fold half the meringue into the chcolate mix use a J-pattern to fold. Repeat with the remaining half. Pour mix into a mold and bake for 40 minutes. Remove cae from mold and let it cool completely. Sift icing sugar on the top.

LE GATEAU VICTOIRE AU CHOCOLAT, MOUSSELINE

Steps:

• Preheat oven to 350 and place rack in lower-third level. Prepare a square pan 9x9x2 inch or any 10 cup cake pan, preferable with nonstick lining, buttered, bottom lined with buttered waxed paper, and floured. The Chocolate Swirl the coffee and how water in a medium size saucepan, add the rum, and break up the chocolate in the pan. Bring 2 inch of water to the boil in a larger pan, remove from heat, and set chocolate pan in it; cover and let the chocolate melt while you continue with the recipe. The egg and sugar mixture Break the eggs into a beating bowl, add the sugar, and stir over hot water for several minutes until eggs are slightly warm to your finger- this makes beating fster and increases volume. Then beat five minutes or more, until mixture has at least tripled in volume and forms a thick ribbon when a bit is lifted and falls from beater. The eggs should be the consistency of lightly whipped cream. The Whipped Cream Pour cream into a metal mixing bowl. Empty a tray of ice cubes into a larger bowl, cover them with cold water, then set the cream bowl into the larger ice-filled bowl. Beat with a hand held mixer or a large balloon whisk, until cream has doubled in volume and holds it's shape softly. Whip in the vanilla. Assembling and baking Beat up the melted chocolate with a whisk; it should be smooth and silky. Scrape it into the egg-sugar mixture, blending rapidly with a rubber spatula, and when partially incorporated, fold in the whipped cream, deflating cream and eggs as little as possible. Turn batter into prepared cake pan, which will be about two- thirds filled. Set it at once in a pan of hot water in the preheated oven. Cake will rise some ⅛ inch above edge of pan, and is done when a skewer or straw comes out clean, after about one hour of baking. Then turn off the oven, leave oven door ajar, and let cake sit for 30 min. in it's pan of water so that it will sink evenly. Remove from oven, still in it's pan of water and let sit for another 30 min. so that it will firm up before unmolding and serving. Cake will sink down as it cools to about its original volume. Unmold the cake and decorate with a sprinkling of confectioners sugar or with pipings of whipped cream, or with a soft chocolate icing (semisweet chocolate melted and beaten with a little soft butter). You may wish to pass a custard sauce or sweetened and vanilla- flavored whipped cream with cake.

RICH FRENCH CHOCOLATE GâTEAU RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly butter a 9-inch springform pan and set aside.
• In a medium saucepan, melt the chocolate and butter over the lowest heat, do not rush this process, melting the chocolate too quickly will cause it to "shock" into a hard lump.
• Mix in the cocoa powder and espresso powders until smooth and set aside for a few minutes to cool.
• While the chocolate is cooling, whisk together the eggs, sugar, and flour until they are completely combined and foamy.
• Fold the egg mixture into the chocolate until the color is uniform and pour the batter into the prepared pan.
• Place into the center of the preheated oven and bake for 45 minutes or until a toothpick pulls out moist crumbs when inserted near the center of the torte. If the pick is sticky, then cook for a little longer.
• Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the gâteau and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake onto a cake platter and cool completely before serving decorated as you wish.