Gâteau au chocolat :: Classic Chocolate Cake [Video]
It is raining gently today.
It's dark, so I feel like I'm sinking into a depressed mode for some reason.
In times like these, a piece of sweet cake often helps.
Living in a remote country where only 6 buses pass a day, I can't go out right away to eat a piece of cake.
It's my lifestyle to be self-sufficient with just the ingredients I have at home.
Of course, the body is also one body with the sofa, but at times like this, the more you move, the less depressed you become.
I want to move quickly.
"Gâteau au chocolat" means chocolate cake.
Unlike sponge cake, the texture is dense.
If you use dark chocolate with a high cocoa content, you can meet the high-end taste that is bittersweet.
I like sweet rather than too bitter, so I used the 54.5% Callebaut 811 product.
It's not an insanely sweet cake, and it's not burdensome to eat one piece of cake with a lazy afternoon coffee.
Whip the whipped cream lightly and squeeze it, put the cherries that have been sleeping in the freezer lightly, sprinkle powdered sugar lightly,
It was no different from any other dessert cafe. ^^
1. Prepare 3 room temperature eggs by separating them into yolks and whites.
2. Place a bowl over double-boiled water, add dark chocolate and butter, and melt completely.
3. Add all 3 egg yolks to the melted chocolate and mix well.
4. After warming up the whipped cream in the microwave, add it to the chocolate yolk batter and mix smoothly.
5. Sift the flour and cocoa powder, mix well with a rubber spatula until no powder is visible, and set aside for a while.
6. Now it's time to make the meringue.
Start whipping 3 egg whites at low speed.
When bubbles rise like beer bubbles, add 1/3 of the prepared sugar (90g) and whip at high speed. When it foams a little more, add the second 1/3 sugar and whip. When streaks start to appear on the meringue, add the rest of the sugar to make a dense and elastic meringue.
For the last minute, whip at low speed to make the bubbles finer.
When you lift the meringue, the tip is slightly curved as shown in the picture below.
7. Add 1/3 of the meringue to the chocolate yolk batter and mix well. It will look rough at first.
Add the second 1/3 of the meringue and mix, being careful not to break the foam.
Add the last meringue and complete the evenly smooth and shiny dough until the meringue is no longer visible.
Make sure to mix well while keeping as many air bubbles as possible.
8. Pour the batter into a 15 cm round pan lined with parchment paper and flatten the top.
Bake in an oven preheated to 170 degrees (340 F) for 25-30 minutes.
9. Cool in the pan as it is.
Right after coming out of the oven, it will puff up like below, but it will gradually sink as it cools.
10. It's okay to eat it as it is after it cools down. I'll decorate it a bit.
Whipped whipped cream, topped with cherries, sprinkled with powdered sugar, and it's done!
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