Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, gâteau au chocolat: delicious french chocolate cake (gluten-free. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Gâteau au Chocolat: Delicious French Chocolate Cake (Gluten-free is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Gâteau au Chocolat: Delicious French Chocolate Cake (Gluten-free is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have gâteau au chocolat: delicious french chocolate cake (gluten-free using 5 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Gâteau au Chocolat: Delicious French Chocolate Cake (Gluten-free:
- Prepare 120-130 g cooking chocolate (You can change the ratio according to your taste. Today I used 70g of milk chocolate and 60 g of dark chocolate)
- Take 70 g unsalted butter
- Get 20-25 g cocoa powder
- Get 3 eggs
- Get 70-80 g sugar
Steps to make Gâteau au Chocolat: Delicious French Chocolate Cake (Gluten-free:
- Preheat the oven to 180 degrees.
- Boil the water in a kettle. Stop it before boiling when it starts to boil.
- Line the cake tin with baking parchment. If you spread oil, the parchment sticks easier. But it isn’t essential. If you do not have baking parchment, you could thinly spread butter and sprinkle flour.
- Put chocolate and butter in a clean bowl. I used both milk and dark chocolate today.
- Pour hot water in a pan. Not boiling but hot water. Put the bowl with chocolate and butter on top of the pan with hot water. The bowl should be bigger than the pan so that no steams will go into the bowl as in the photo below.
- Melt the chocolate and butter with a spatula. Mix well.
- Add cocoa and mix well and change with a whisk and mix very well.
- Put three eggs in another clean bowl and add sugar. Whip it with a hand mixer for about 5 mins until it creates a peak like the photos below while keeping the eggs warm above the hot water pan which we used for melting chocolate and butter. Preferably the whipped eggs becomes about human body temperature 36-38 degrees. One of the important things is to keep whipped eggs and the chocolate mix more or less the same temperatures. Never mix "cold" whipped eggs and chocolate.
- Whip the eggs with a mixer for about 5 mins while warm it up until the eggs create a stiff peak. This is very important. If the whipping is not enough, it does not flaky and sink when it is taken out from the oven.
- Add two to three scoops of the whipped eggs to #7 (chocolate). Mix well until it becomes dark chocolate colour. Add another scoop and repeat it again.
- Then, add #9 into the rest of the whipped eggs. Mix well with folding movement from the edge of the bowl. Repeat the circle movements about 70-100 times until the mixture becomes shiny.
- Pour the batter into the tin. Drop it a few time to get rid of air bubbles. Bake it at 180 degrees for about 20-25 mins. If an inserted skewer comes out clean, you baked it too much. When you shake it, it shakes and an inserted skewer comes with a little bit of chocolate, would be the best.
- Leave the cake at least several hours to allow it to settle before serving. The cake will shrink slightly. Enjoy this is a rich yummy chocolate cake.
Raspberry sauce recipe at: https://cookpad.com/uk/recipes/5715732-easy-raspberry-sauce?via=sidebar-recipes
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