Basic Gateau Au Chocolat Without Heavy Cream Recipe by cookpad.japan
Cooking Instructions 1 Prep: Measure out the ingredients. Separate the egg whites and yolks. Bring the butter to room temperature. Chop the chocolate. Sift the dry ingredients. 2 Coat the cake pan with butter and line with parchment paper. Preheat the oven to 170°C. 3 Melt the chopped chocolate over a double boiler. (If you leave some chunks, you can enjoy the same cake with a bit of a twist). 4 Remove from the double boiler and melt the butter into the melted chocolate. 5 Add the granulated sugar to the egg yolk and beat until it turns pale and thick. 6 Pour the chocolate into the egg yolk and stir. 7 Stir the sifted dry ingredients into Step 6. Don't knead the batter, just stir it roughly. 8 Add some salt to the egg whites and make the meringue (if any of the tools you use to make the meringue contain oil or water, the egg whites won't foam, so be careful). 9 Place 1/3 of the meringue into the chocolate batter and stir together without kneading. Add the remaining meringue using 2 batches. Mix without breaking the air bubbles. 10 Pour the batter into the cake pan and bake for 30-35 minutes in an 170°C oven. 11 Once you can poke the center with a skewer and have nothing stick to it, it's done. 12 After the cake has cooled, remove from the pan. Remove the parchment paper and let the cake cool on a cooling rack. Once it has cooled completely, optionally dust with sugar. Serve. 1 Prep: Measure out the ingredients. Separate the egg whites and yolks. Bring the butter to room temperature. Chop the chocolate. Sift the dry ingredients. 1 Prep: Measure out the ingredients. Separate the egg whites and yolks. Bring the butter to room temperature. Chop the chocolate. Sift the dry ingredients. 2 Coat the cake pan with butter and line with parchment paper. Preheat the oven to 170°C. 2 Coat the cake pan with butter and line with parchment paper. Preheat the oven to 170°C. 3 Melt the chopped chocolate over a double boiler. (If you leave some chunks, you can enjoy the same cake with a bit of a twist). 3 Melt the chopped chocolate over a double boiler. (If you leave some chunks, you can enjoy the same cake with a bit of a twist). 4 Remove from the double boiler and melt the butter into the melted chocolate. 4 Remove from the double boiler and melt the butter into the melted chocolate. 5 Add the granulated sugar to the egg yolk and beat until it turns pale and thick. 5 Add the granulated sugar to the egg yolk and beat until it turns pale and thick. 6 Pour the chocolate into the egg yolk and stir. 6 Pour the chocolate into the egg yolk and stir. 7 Stir the sifted dry ingredients into Step 6. Don't knead the batter, just stir it roughly. 7 Stir the sifted dry ingredients into Step 6. Don't knead the batter, just stir it roughly. 8 Add some salt to the egg whites and make the meringue (if any of the tools you use to make the meringue contain oil or water, the egg whites won't foam, so be careful). 8 Add some salt to the egg whites and make the meringue (if any of the tools you use to make the meringue contain oil or water, the egg whites won't foam, so be careful). 9 Place 1/3 of the meringue into the chocolate batter and stir together without kneading. Add the remaining meringue using 2 batches. Mix without breaking the air bubbles. 9 Place 1/3 of the meringue into the chocolate batter and stir together without kneading. Add the remaining meringue using 2 batches. Mix without breaking the air bubbles. 10 Pour the batter into the cake pan and bake for 30-35 minutes in an 170°C oven. 10 Pour the batter into the cake pan and bake for 30-35 minutes in an 170°C oven. 11 Once you can poke the center with a skewer and have nothing stick to it, it's done. 11 Once you can poke the center with a skewer and have nothing stick to it, it's done. 12 After the cake has cooled, remove from the pan. Remove the parchment paper and let the cake cool on a cooling rack. Once it has cooled completely, optionally dust with sugar. Serve. 12 After the cake has cooled, remove from the pan. Remove the parchment paper and let the cake cool on a cooling rack. Once it has cooled completely, optionally dust with sugar. Serve. 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