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Gateau chocolate（ガトーショコラ）
What kind of dish is gateau chocolate??
Gateau chocolat means “baked chocolate confectionery” in French.
The cake called gateau chocolat in Japan is written as Gâteau au chocolat in France.
Gâteau＝cake,confectionery au＝include
Gateau chocolat originated in France, but is loved by people of all ages and men and women in Japan.
There are some that have a fluffy texture, some that are heavy and rich, and some that have a slightly rarer texture. My recipe is relatively heavy and rich.
The ingredients and recipe are very similar to brownies, but brownies are chocolate cakes that originated in America and are mostly square-shaped.
Also, gateau chocolat often uses meringue made from whipped egg whites, but brownies are made by mixing whole eggs together, so they are easier to make than gateau chocolat.
Brownies often have nuts or chocolate chips mixed into the batter.
NUTRITION FACTS
2065 kcal Protein 37.1g Fat 139.8g Carb 177.2g Salt Equivalent 1.0g
INGREDIENTS (When using a 15cm mold)
- ☆3egg yolks
- ☆sugar 45g
- chocolate 100g
- unsalted butter 80g
- plant-based low-fat fresh cream 50g
- ★3egg white
- ★sugar 45g
- cake flour 25g
- cocoa powder 15g
- powdered sugar moderate amount
COOKING INSTRUCTIONS[
➀ Mix the ☆egg yolks and ☆sugar with a hand blender for 2 minutes. It’s a little whitish and thick like mayonnaise.
② Pour about 5 cm of boiling water into a pot and place the bowl containing the chocolate and butter.
This method is called “yusen“. Be careful not to let hot water get into the chocolate.
③ Heat the fresh cream in the microwave for about 30 seconds.
④ Mix egg yolks, chocolate, and fresh cream.
If the batter is cold, the cake will not rise as easily. Place the container in hot water and keep it at 40-50 degrees
⑤ Sift cake flour and cocoa into ④. Mix in a cutting motion to avoid stickiness.
⑥ Make the meringue. Using a hand blender, beat the egg whites until fluffy, then add the sugar and whisk again.
The meringue should not be too stiff. Watch the video.
⑦ Mix cake batter and meringue. Mix gently to prevent bubbles from collapsing.
⑧ Bake in an oven preheated to 170℃ for 10 minutes, then lower the temperature to 160℃ and bake for 30 minutes.
⑨ Once cooled, remove from the mold.
The orthodox shape is that the surface is concave. If you want a flat surface, drop the cake from a height of 30cm once after baking to remove air.
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