Easiest Way to Prepare Any-night-of-the-week Moist and Rich Chocolate Gateau

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, moist and rich chocolate gateau. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Many of you had asked for a good chocolate cake, and here it is! This is every baker's must-have essential chocolate cake recipe. Now I'm talking about a rich and moist everyday chocolate cake. The kind that's a real chocolatey cake, not dense like a brownie or overly fudgy like a chocolate mud cake.

Moist and Rich Chocolate Gateau is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Moist and Rich Chocolate Gateau is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook moist and rich chocolate gateau using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Moist and Rich Chocolate Gateau:

1. Get 100 grams Milk chocolate bar
2. Take 40 grams Butter
3. Get 2 Egg (medium size)
4. Take 50 grams Sugar
5. Prepare 20 grams Cocoa powder
6. Prepare 10 grams Cake flour
7. Make ready 1 tbsp Rum Liquor
8. Get 1 Cocoa powder (for garnish)

Moist and rich chocolate gateau (chocolate cake), dusted with powder sugar and garnished with raspberry. A nice cocoa punch will make everyone happy. The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake.

Instructions to make Moist and Rich Chocolate Gateau:

1. Sift the flour and cocoa powder. Separate the egg yolks and whites. Preheat the oven to 160°C.
2. Finely chop the chocolate. Melt together with the butter in a double boiler.
3. Make a meringue with the egg whites by adding 10 g of sugar in 3 batches, whipping until stiff peaks form.
4. In a separate bowl, cream the egg yolks and 20 g of sugar until white.
5. Whisk cocoa powder into the chocolate mixture. Combine well. Add the creamed egg yolks from Step 4, as well as the rum. Mix again.
6. Whisk 1/3 of the meringue into the batter. Then change to a rubber spatula and fold in the remaining meringue in 2 batches.
7. Use a fold-and-cut motion to combine the flour.
8. Pour into a mould, smoothing the surface with a rubber spatula. Bake for 30 - 35 minutes.
9. After the cake has cooled down, remove from the mould and sprinkle on cocoa powder with a tea strainer.
10. Double the amount of ingredients if you're planning to use a 18 cm mould. The baking time is the same. Powdered sugar was used as a topping here.
11. When giving this as a gift, presenting it on a lace paper dolly wrapped in a cellophane bag prevents the cake from losing its shape.

The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!

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