Gateau Au Chocolat Abc Cooking Class 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 (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.

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!

LE FRANCAIS GâTEAU AU CHOCOLAT

Steps:

• Preheat your oven to 250°F
• Break the chocolate up into chunks and place it with the butter into the top of a double boiler. Melt and blend this mixture over simmering water.
• Stir 1 1/4 cups of the sugar into the melted chocolate and continue heating until the sugar has been completely absorbed.
• Best the egg yolks in a separate bowl and little by little beat the chocolate mixture into. Put back in double boiler and cook over simmering water until slightly thickened. Remove from the heat and cool, then add the Grand Marnier and the vanilla extract.
• Beat the egg whites into soft peaks, then gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
• Spoon 1/3 of the chocolate mixture over the egg whites and fold in carefully. Fold in the remaining chocolate mixture. Spoon into aa greased and floured 12 inch springform pan. Bake for at least 3 hours, or until done. Let the cake cool to room temperature then cover and refrigerate for at least 3 hours. Transfer to a serving platter, dust with powdered sugar, and serve with boiled custard (crème anglaise).