Simple and Rich Gateau au Chocolat ~ Happy Cooking - at the moment is being sought after by many user around us, one of them is you. they indeed have get used to to take advantage of internet on smartphone to looking for information to be used example. Therefore Admin give Information around Simple and Rich Gateau au Chocolat is can my Buddy make it idea. This chocolate gateau recipe, also known as gateau au chocolat, makes for a versatile, rich dessert. Try topping it with different fruits or how about a blueberry wine coulis, salted caramel drizzle, or fresh raspberries for a delicious and remarkably easy treat. I really like rich gateau au chocolat, so I modified the recipe my way.
This is an easy recipe good for beginners. Combine the eggs and sugar very well. You can use an electric mixer if you like. you could create Simple and Rich Gateau au Chocolat to take advantage of 7 ingredient 6 step. this is it the steps for cook it.
The ingredients and seasoningsu for cooking Simple and Rich Gateau au Chocolat
- capable need to provide too 120 grams . approx is fine Egg white.
- capable need to provide too 100 grams ■ Chocolate.
- You need to prepare 30 grams ■ Vegetable oil.
- Also add 100 ml ■ Heavy cream (non-dairy imitation whipped cream is OK).
- Buddy also needs 70 grams ■ Sugar.
- Buddy also needs 20 grams △ Cake flour.
- You need 30 grams △ Pure cocoa powder.
The cake expands but it will deflate slightly when cooled. Dust with a little sugar, and tap out the excess. Le gâteau au chocolat est incontournable! Découvrez cette recette toute simple,rapide à faire et surtout délicieuse!
The Step by step how to cooking Simple and Rich Gateau au Chocolat
- Put all the ingredients marked with ■ in a bowl and warm slightly in the microwave (to 30°C). Melt together by stirring with a whisk. Once the ingredients have melted, preheat the oven to 170°C..
- Sift the ingredients marked with △ into the melted ingredients prepared in Step 1 and mix in well with a whisk..
- *Meringue* Using a hand mixer, beat the egg whites into a firm meringue. →The meringue shown in Step 4 was a little too hard, and it's better if it's looser..
- Add in the meringue in two parts and fold it in so as not to crush the bubbles. To start, put in 1/3 of the meringue and fold in roughly. Add the rest and mix until the mixture becomes fluffy. Mix it so that no lumps remain..
- Pour the batter in a pan, and drop it lightly 2 or 3 times to get rid of trapped air, then bake it at 170°C for 50 minutes. Once the cake has cooled, cover with plastic wrap (or something similar) and put it in the fridge for half a day to a day before eating..
- Decorate it by dusting it with powdered sugar. The middle is nice and moist. Even though it's light, it's full-bodied and delicious..
Un gâteau moelleux,léger et gourmand pour toute la famille. 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. A simple recipe that you could easily remember and whip up any time.
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