Chocolate Gateaux Recipes

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RECIPES



Recipes image

A boozy and rich Chocolate Gateaux recipe from Eric Lanlard. It's a recipe for an experienced baker and involves over 10 steps and 14 ingredients. We think it makes an ideal show stopping dessert for a party with friends. We've decorated our Chocolate Gateaux with, white chocolate curls, dark chocolate puff balls and striking copper flakes for a really stand out finish.

Time 55m

Yield 1

Number Of Ingredients 28

100g Almonds (blanched)
125g Billington's Unrefined Light Muscovado Sugar
2 Egg(s) (free range)
100g Butter (unsalted)
50g Dark chocolate
50g Allinson's Plain White Flour
120g Raisins
100ml Whisky
325ml Whipping cream (cold)
1 Vanilla pods
100gg White chocolate
360g Dark chocolate
400ml Whipping cream (cold)
200ml Whipping cream (hot)
100g Almonds (blanched)
125g Billington's Unrefined Light Muscovado Sugar
2 Egg(s) (free range)
100g Butter (unsalted)
50g Dark chocolate
50g Allinson's Plain White Flour
120g Raisins
100ml Whisky
325ml Whipping cream (cold)
1 Vanilla pods
100gg White chocolate
360g Dark chocolate
400ml Whipping cream (cold)
200ml Whipping cream (hot)

Steps:

  • Step 1:Chop the almonds and roast them in a preheated oven at 160°C (fan 140°C gas mark 3) until nice and golden.Step 2:Raise the temp of the oven to 180°C (fan 160°C, gas mark 4).Step 3:In a bowl mix the muscovado sugar and the eggs. Set aside.Step 4:Melt the chocolate and then incorporate the butter, and mix until smooth. Add to the egg mixture.Step 5:Sift in the flour and fold in the almonds. Divide the mixture into 2 x 16cm square tins then bake for 15 minutes. Leave to cool down.Step 6:Pour the whisky over the raisins and leave to plump.Step 7:For the white chocolate ganache: Heat 125 ml of the cream in a saucepan with the vanilla pod until just simmering. Melt the white chocolate. Add the hot cream to the chocolate in 2 stages and mix using a rubber spatula. When smooth and glossy whisk in the remaining cream. Leave to set in the fridge for 2 hours. When needed whisk it at medium speed until you get a nice soft peak consistency.Step 8:To make the chocolate Chantilly cream: Whisk 400ml of cold cream until it forms soft peaks. Melt the dark chocolate and then slowly mix the chocolate into the hot cream until nice and glossy. When the mixture is around 40°C temp fold in the 200 ml chilled whipped cream in stages and mix until it becomes a smooth mousse consistency.Step 9:To assemble the gateau; Spoon the chocolate Chantilly cream into a piping bag. Use some of this to secure the first layer of sponge to your cake board or stand, then pipe the cream in rows along the sponge. Cover with the whisky soaked raisins, then pipe a little more cream on top to help secure the top layer of sponge.Step 10:Place the next layer of sponge onto the cake. Then spoon the white chocolate ganache into a piping bag and pipe 'bulbs' onto the top of the cake, alternating with the remaining dark chocolate Chantilly cream, covering the top of the sponge.Step 11:For a professional finish use white chocolate curls and dark chocolate puff balls to decorate the gateau, then finish with copper flakes.

BLACK FOREST GATEAU



Black Forest gateau image

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h40m

Number Of Ingredients 14

175g salted butter, plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilk or natural yoghurt
425g can pitted cherry, 2 tbsp juice reserved, rest drained
100g morello cherry jam
4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
500ml tub double cream
3 tbsp icing sugar
1 small punnet fresh cherries (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
  • Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
  • Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
  • Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
  • Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
  • When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 milligram of sodium

WARM CHOCOLATE GATEAUX TOPPED WITH SOUR CREAM QUENELLE AND RASPBERRY SAUCE



Warm Chocolate Gateaux Topped with Sour Cream Quenelle and Raspberry Sauce image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup granulated sugar
Pinch salt
1 cup (2 sticks) butter, slightly softened
6 eggs
2 egg yolks
1 cup melted semisweet chocolate pieces
18 cherry kisses or cherry cordial cremes to be placed inside the chocolate cake
1 cup sour cream
1 lime, juiced
1 tablespoon Kirsch
1/2 cup confectioners' sugar
6 teaspoons raspberry sauce (the kind used for ice cream)
6 fresh raspberries
6 mint leaves

Steps:

  • Preheat oven to 350 degrees F. Oil 6 individual cake tins (each about 4 1/2 inches in diameter) and dust with flour.
  • In the large bowl of an electric mixer, combine flour sugar and salt, mixing evenly. Cream in butter at low speed, until evenly combined. Then add eggs and egg yolks and melted chocolate until well combined. Increase speed to high and beat for 2 minutes.
  • Fill each cake tin half full then place 3 cherry kisses in the center of the surface of the poured batter. Then cover the kisses with the remaining batter to a level of 2/3's full.
  • Bake until the surface of the cake springs back when touched, approximately 35 minutes.
  • Make the topping while the cake is in the oven. Mix the sour cream, lime juice, and the Kirsch in a small mixing bowl. Sift in the confectioners' sugar gradually, mixing after each addition to keep smooth.
  • Remove cake from oven and let cool in pans for 10 minutes. Then remove from pans to serving dish and top with sour cream/sugar topping mixture (spooned in a quenelle shape), a teaspoon of raspberry sauce, and a raspberry paired with a mint leaf. Serve warm.

RICH FRENCH CHOCOLATE GâTEAU RECIPE



Rich French Chocolate Gâteau Recipe image

French chocolate gâteau is a rich decadent cake which is easy to make and yet incredibly versatile as it marries so well with other ingredients.

Provided by Rebecca Franklin

Categories     Dessert

Time 1h5m

Number Of Ingredients 7

2 cups semi-sweet chocolate (chopped)
3/4 cup butter
1/3 cup cocoa powder
1/2 teaspoon instant espresso powder
5 eggs
1 cup minus 1 tablespoon sugar
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 412 kcal, Carbohydrate 43 g, Cholesterol 130 mg, Fiber 3 g, Protein 5 g, SaturatedFat 16 g, Sodium 149 mg, Sugar 38 g, Fat 27 g, ServingSize 1 cake (10 servings), UnsaturatedFat 0 g

GATEAU AU CHOCOLAT



Gateau Au Chocolat image

From More Food for Thought. The dark chocolate in this cake gives it a less sweet, more sophisticated flavor. Great with your favorite gourmet coffee beverage and nice for a ladies' coffee klatsch.

Provided by Recipe Junkie

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5

8 ounces dark chocolate chips (can use milk chocolate, if serving to children)
1/2 cup butter
1/2 cup sugar
1/4 cup flour
3 eggs

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!

Nutrition Facts : Calories 327.7, Fat 21.9, SaturatedFat 12.9, Cholesterol 109.8, Sodium 111.2, Carbohydrate 33.5, Fiber 1.8, Sugar 28.1, Protein 4.1

CHOCOLATE HAZELNUT GATEAU



Chocolate Hazelnut Gateau image

Gateau (pronounced ga-toe) is the French word for any rich and fancy cake. I think you'll agree that this dense chocolate dessert fits the bill, with just the right amount of sweetness. -Michelle Krzmarzick, Torrance, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

2/3 cup butter, softened
3/4 cup sugar
3 large eggs, separated, room temperature
1 cup semisweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup 2% milk
2/3 cup ground hazelnuts, toasted
GLAZE:
3 tablespoons butter
2 tablespoons light corn syrup
1 tablespoon water
1 cup semisweet chocolate chips
Toasted slivered almonds and fresh mint leaves

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts., In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., In a saucepan, bring the butter, corn syrup and water to a boil, stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of cake. Garnish with almonds and mint.

Nutrition Facts : Calories 384 calories, Fat 25g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 256mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE GATEAUX



Chocolate Gateaux image

Categories     Milk/Cream     Mixer     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Frozen Dessert     Amaretto     Double Boiler     Gourmet

Yield Serves 14

Number Of Ingredients 11

fourteen 2 1/2-inch foil bake cups (muffin liners)
vegetable cooking-oil spray
For cakes
8 ounces fine-quality bittersweet chocolate (not unsweetened)
3 large eggs
1 1/4 cups heavy cream
3 tablespoons Di Saronno Amaretto (almond-flavored liqueur)
For ganache topping
5 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup plus 2 tablespoons heavy cream
Accompaniment: ice cream and/or fresh fruit coulis

Steps:

  • Preheat oven to 350°F. Line fourteen 1/2-cup muffin cups with foil baking cups and lightly spray foil with cooking spray.
  • Make cakes:
  • Chop chocolate. In a double boiler or in a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring occasionally. Remove top of double boiler or bowl from heat. In a deep narrow bowl with an electric mixer beat eggs until thick, pale, and doubled in volume (10 to 15 minutes with a hand-held mixer and about 5 minutes with a standing electric mixer). Fold eggs into chocolate gently but thoroughly. In another bowl with cleaned beaters beat cream until it forms soft peaks and beat in Amaretto until just combined. Fold cream mixture into chocolate mixture until just combined.
  • Fill each baking cup with batter. Put muffin cups in 2 large baking pans and add enough hot water to pans to reach halfway up sides of muffin cups. Bake cakes in upper and lower thirds of oven 15 minutes, or until they are risen and just firm (do not overbake). Remove pans from oven and cool cakes in muffin cups in water baths. Remove muffin cups from baths. Chill cakes in muffin cups 30 minutes and freeze, covered, 1 hour.
  • Make topping while freezing cakes:
  • Chop chocolate. In a small saucepan bring cream to a boil. Remove pan from heat and add chocolate. Let mixture stand, stirring occasionally, until chocolate is melted and ganache is smooth.
  • Set a large rack over a shallow baking pan. Carefully remove cakes from muffin cups and peel foil from frozen cakes, arranging cakes upside down on rack. Spoon ganache over cakes, letting excess drip down sides. If necessary, pour excess ganache in baking pan back into saucepan and continue to spoon it over cakes. Chill cakes, uncovered, until firm.
  • Serve cakes with ice cream and/or coulis.

MINI CHOCOLATE GATEAUX



Mini Chocolate Gateaux image

Make and share this Mini Chocolate Gateaux recipe from Food.com.

Provided by hectorthebat

Categories     Dessert

Time 45m

Yield 6 gateaux

Number Of Ingredients 8

butter, for greasing
3 eggs, separated
100 g caster sugar
75 g self-raising flour
50 g cocoa powder
175 ml light double cream
3 tablespoons icing sugar
20 g dark chocolate, grated

Steps:

  • Preheat the oven to gas 4, 180C, fan 160°C Grease and line a 20cm round tin. Beat the egg whites until stiff peaks form. Gradually beat in 50g sugar until glossy.
  • In a separate bowl, beat the yolks with the remaining sugar until thick and creamy. Sift in the flour and 25g cocoa powder, add the egg whites and fold all the ingredients together. Spoon the mixture into the cake tin and bake for 20 minutes. Cool, then remove from the tin.
  • Using a pastry cutter, mark out 6 x 6cm rounds in the top of the cake. Press 5 circules around the edge and one in the centre of the cake - keep the outer circles as close to the edge as possible to allow space for the centre circle. Use a sharp knife to cut out the rounds, then put in the freezer for 20 minutes.
  • Meanwhile, make the icing. Put the cream in a bowl. Sift over the icing sugar and the remaining cocoa powder. Using an electric hand whisk, beat until stiff peaks form.
  • Remove the cakes from the freezer and cut through each twice, horizontally, so that you have 3 layers per cake. Fill a piping bag fitted with a small star nozzle with the icing. Sandwich the layers with a piped spiral of filling, then pipe little stars around the edge of the tops. To serve, scatter with the grated chocolate.

Nutrition Facts : Calories 330, Fat 16.4, SaturatedFat 9.4, Cholesterol 133.8, Sodium 208.6, Carbohydrate 44.9, Fiber 3.7, Sugar 28.7, Protein 7.1

CHOCOLATE-CHERRY CAKE



Chocolate-Cherry Cake image

Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.

Provided by Eric Kim

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup/118 milliliters extra-virgin olive oil, plus more for greasing pan
1 1/4 cups/250 grams granulated sugar
1 cup/128 grams all-purpose flour
1/2 cup/56 grams Dutch-processed cocoa powder
2 teaspoons baking powder
2 large eggs
3/4 cup/180 milliliters whole milk
1 teaspoon pure almond extract
1/2 teaspoon coarse kosher salt or 3/4 teaspoon Diamond Crystal kosher salt
1 cup/305 grams cherry preserves (see Tip)
1/4 cup/50 grams granulated sugar
1/4 cup/28 grams Dutch-processed cocoa powder
Pinch of kosher salt
1/4 cup boiling hot water
2 cups/473 milliliters cold heavy whipping cream
Fresh red cherries, for garnish (optional)

Steps:

  • Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
  • In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
  • Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
  • Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
  • Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

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From therecipes.info


CHOCOLATE GATEAUX RECIPES - THERESCIPES.INFO
Bake at 325° for 20 minutes. Cool in pan on a wire rack 10 minutes. Remove cake from pan; peel off parchment paper, and let cake cool completely on wire rack. Step 4. Combine powdered sugar, cocoa, and cornstarch in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened.
From therecipes.info


DARK CHOCOLATE, JIVARA AND FRAMBOISE GATEAUX RECIPE
Whip egg, trimoline and vanilla bean to 60 % till it reaches a soft peak and add almond paste simultaneously. Fold in all the flour and baking powder. Melt the butter to 40⸰C, temper it with the above mixture and mix it gently until mixed well. 2. Spread it over the baking tray, with parchment ...
From food.ndtv.com


GâTEAU MOELLEUX AU CHOCOLAT - FRENCH CHOCOLATE CAKE
2019-03-14 Jump to Recipe Jump to Video Print Recipe Moelleux au Chocolat Gateau is a rich moist chocolate cake, a true delight for all chocolate lovers out there. The steps and ingredients are similar to molten lava cakes, the only difference is that this is made in a large pan instead of using small individual ones and baked for a bit more time.
From homecookingadventure.com


RICH CHOCOLATE GATEAU RECIPE BY COOKPAD.JAPAN - EASY RECIPES
Moist and rich chocolate gateau (chocolate cake), dusted with powdered sugar and garnished with raspberries. ¼ cup all-purpose flour (plain flour) (plus more for dusting; If you're using a cup measurement, please follow this method to measure. Otherwise, the amount of flour tends to be more than you need.)
From recipegoulash.cc


TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
2020-02-07 Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
From sallysbakingaddiction.com


CHOCOLATE GATEAU CAKE RECIPE IN SINHALA: TOP PICKED FROM OUR …
2021-11-25 Trompo top trompositer.blogspot.com. Chocolate Gateau Cake Recipe In Sinhala.By home art November 25, 2021 Post a Comment Line the inside of the cake tin with parchment paper. In a large bowl mix and sift the flour sugar…
From recipeschoice.com


4 INGREDIENT GATEAU DE CHOCOLATE RECIPE [DETAILED GUIDE]
Add the butter, and set aside. 3. Separate the eggs. Place the yolks in a mixing bowl and add the powdered sweetener. Mix well until the sweetener and yolks have completely combined. 4. Place the egg whites in a stand mixer with the whisk attachment (or large bowl with an electric hand mixer).
From thegoodchocolate.com


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