Simple Way to Make Favorite Authentic Gateau du Chocolat Using Chocolate Cream

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, authentic gateau du chocolat using chocolate cream. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Authentic Gateau du Chocolat Using Chocolate Cream is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Authentic Gateau du Chocolat Using Chocolate Cream is something which I’ve loved my whole life. They’re fine and they look fantastic.

Great recipe for Authentic Gateau du Chocolat Using Chocolate Cream. This is a variation on a chocolate cream recipe. It will turn out fluffy and moist if you follow the meringue steps properly. With a rubber spatula stir the chocolate mixture into the egg mixture.

To get started with this particular recipe, we have to first prepare a few components. You can have authentic gateau du chocolat using chocolate cream using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Authentic Gateau du Chocolat Using Chocolate Cream:

1. Take 15 cm diameter cake tin
2. Prepare 100 ml HERSHEYS chocolate cream
3. Take 3 A. Egg yolk
4. Take 60 grams Granulated sugar
5. Get 3 B. Egg whites
6. Prepare 40 grams Granulated sugar
7. Make ready 50 grams C. Cocoa powder
8. Make ready 30 grams Cake flour
9. Take 1 tsp Baking powder
10. Get 60 grams Butter
11. Prepare 1 Icing sugar
12. Prepare 1 Butter to grease tin

Transfer the tempered egg mixture back into the hot chocolate and whisk the mixture until it is smooth. It is a simple yet elegant cake with a fine, light texture. Any type of liqueur or flavouring can be added, e.g. kirsch, rum, orange extract or vanilla. For this recipe, I used kirsch.

Instructions to make Authentic Gateau du Chocolat Using Chocolate Cream:

1. Prepare 3 bowls and put A, B and C in separate bowls. Microwave the butter on a heatproof plate for 1 minute.
2. Make a meringue with B using an electric mixer on high speed. When it starts becoming stiff, change it to a lower setting and beat to get a fine meringue.
3. Use the electric mixer from step 2 on A (no need to wash). Beat until it turns pale yellow in colour.
4. Add the melted butter to 3 and mix. Then add the chocolate cream and whisk.
5. Sift C into 4. Change from an electric mixer to a hand whisk, and mix. Then add a third of the meringue and mix.
6. Add half of the meringue that is left and fold in with a rubber spatula.
7. Put 6 into the meringue bowl and fold in gently, scooping up from the bottom, so you don't destroy the air bubbles.
8. Grease the tin with butter, and line the bottom and sides with parchment paper. The paper on the sides should be about 2 cm taller than the tin, as the batter will rise.
9. Bake in a preheated oven at 180°C for 28-30 minutes. When the surface puffs up and cracks, and the batter between the cracks is dry, the cake is done.
10. Leave to cool in the tin. When it is cool, take it out of the tin and peel off the parchment paper. Sift icing sugar on top using a tea strainer and it's done.

Any type of liqueur or flavouring can be added, e.g. kirsch, rum, orange extract or vanilla. For this recipe, I used kirsch. Place the chocolate in a blender. Cook, stirring constantly with a heatproof. Top layer with other cake layer.

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