Classic Gateau chocolate

Classic Gateau chocolate（ガトーショコラ）

What kind of dish is gateau chocolate??

Gateau chocolate 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.

It is easy to confuse it with brownies, which originated in America, but there are differences in shape, ingredients, and method of preparation.

Both cakes are filled with chocolate, but gateau chocolat is mostly round in shape, while brownies are mostly square in shape.

Brownies often have nuts or chocolate chips mixed into the batter.

Also, since brownies are often eaten in the hand, they give the impression of a more casual cake compared to gateau chocolat.

The difference in making is that for gateau chocolat, meringue made by whipping egg whites is mixed into the batter, while for brownies, whole eggs are mixed into the batter without being whipped.

Nowadays, many people place importance on time performance, so there are many recipes that do not use meringue in gateau chocolat, and the difference between the two cakes is becoming more and more ambiguous.

Please choose your favorite cake according to the situation.

Check out the brownie recipe too.　👉　Brownie filled with chocolate

NUTRITION FACTS : Classic Gateau chocolate

2065 kcal Protein 37.1g Fat 139.8g Carb 177.2g Salt Equivalent 1.0g

INGREDIENTS : Classic Gateau chocolate

• ☆3 Egg yolks
• ☆Sugar (45g)
• Chocolate (100g)
• Unsalted butter (80g)
• Plant-based low-fat heavy cream (50g)
• ★3 egg whites　
• ★Sugar (45g)
• Cake flour (25g)
• Cocoa powder (15g)
• Powdered sugar (moderate amount)

My recommendation is to eat it topped with plenty of whipped cream and berries!

How to make Classic Gateau chocolate

Cook in a room where the temperature is around 20 degrees.

1. Separate the egg yolks and whites, and add the egg yolks and sugar to a bowl.
2. Blend the egg yolks mixture with a hand blender for about two minutes.
3. Add the chocolate and butter to another bowl.
4. Pour about 5 cm of boiling water into a pot and place the bowl containing the chocolate and butter.　
5. Wait until the chocolate and butter are melted. This method is called “yusen“. Change the hot water occasionally to keep the chocolate liquid at around 50°C. Be careful not to let hot water get into the chocolate.
6. Once the chocolate has completely melted, add it to the bowl with the egg yolk mixture.
7. Mix egg yolk mixture, chocolate, and heavy cream (heated in the microwave for 30 seconds) thoroughly. If the batter is cold, the cake will not rise as easily. At this stage, the temperature of the dough is about 30℃, which is good condition.
8. Sift in the cocoa and baking powder and mix.
9. Using a hand blender, beat the egg whites to make meringue.
10. Once the egg whites have become foamy, add sugar and beat further.
11. Mix a small amount of cocoa dough with meringue.
12. Mix all the cocoa mixture and meringue together. Stir gently to avoid crushing the meringue bubbles.
13. Pour the batter into the mold and bake. The ideal dough should be firm enough that it flows slowly when you tilt the bowl.
14. Bake in an oven preheated to 170℃ for 10 minutes, then lower the temperature to 160℃ and bake for 30 minutes.
15. 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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