Decadent & Moist Homemade Gateau Chocolat
The Ultimate ‘Gateau Chocolat’ Recipe Perfect for Year-End Celebrations
Bake your own rich and intensely flavorful Gateau Chocolat right at home! This recipe highlights the pure taste of chocolate while ensuring a wonderfully moist texture. I’ll guide you through the crucial details, like adjusting the cream temperature, which truly makes a difference in taste. This homemade Gateau Chocolat is the perfect impressive dessert for guest gatherings or year-end parties. Give it a try today!
Cake Batter Ingredients- 75g Dark Chocolate (couverture)
- 60g Heavy Cream (35% fat or higher)
- 55g Unsalted Butter
- 55g Egg Yolks (room temperature, approx. 3 yolks)
- 50g Granulated Sugar (or caster sugar)
- 100g Egg Whites (room temperature, approx. 3 whites)
- 50g Granulated Sugar
- 20g Cake Flour (or low-gluten flour)
- 45g Cocoa Powder (for baking)
Decoration Ingredients- 100g Heavy Cream (35% fat or higher)
- 1.5g Sugar (adjust to taste)
- Fresh Strawberries or Cherries (for garnish)
- 100g Heavy Cream (35% fat or higher)
- 1.5g Sugar (adjust to taste)
- Fresh Strawberries or Cherries (for garnish)
Cooking Instructions
Step 1
In a large bowl, combine the egg yolks with the 50g of granulated sugar. Whisk vigorously with an electric mixer or a hand whisk until the mixture becomes pale yellow and fluffy. This should take about 3-5 minutes.
Step 2
Finely chop the dark chocolate or use chocolate chips. Cube the unsalted butter. Place the chocolate and butter in a heatproof bowl and set it over a double boiler (a bowl set over simmering water). Gently melt them, maintaining a temperature of around 50-55℃. Once fully melted, keep it warm at 50℃.
Step 3
In a separate, clean bowl, whip the egg whites with an electric mixer. ① Once foamy, add about 1/3 of the 50g sugar and continue whipping. ② When the egg whites start to show wave-like patterns, gradually add the remaining sugar in two additions, whipping on low speed until stiff peaks form. Ensure the peaks are firm and stand upright.
Step 4
Gently heat the 60g of heavy cream in a saucepan over low heat until it’s just about to simmer around the edges. Alternatively, you can warm it in a microwave-safe container for less than 1 minute at 500W. Be careful not to let it boil.
Step 5
Gradually pour the warmed 60g heavy cream into the melted chocolate-butter mixture (from step 5), adding it in 4-5 stages. Whisk gently with a whisk after each addition until smooth. Adding it all at once might cause the chocolate to seize, so slow and steady is key.
Step 6
Slowly incorporate the melted butter (55g) into the chocolate mixture (from step 4), mixing as you go. Continue mixing until the butter is fully incorporated and you have a smooth, glossy chocolate batter.
Step 7
Add the whipped yolk mixture (from step 1) to the chocolate batter. Mix gently with a whisk until well combined, forming a smooth, cohesive chocolate batter.
Step 8
Gently fold about 2/3 of the meringue (from step 2) into the chocolate batter (from step 6). Use a spatula and lift from the bottom of the bowl upwards, mixing lightly to avoid deflating the meringue. Preserving the air in the meringue is crucial for a light texture.
Step 9
Sift the cake flour (20g) and cocoa powder (45g) together through a fine-mesh sieve at least 2-3 times. Add these sifted dry ingredients to the chocolate mixture (from step 7). Again, use a spatula to gently fold them in from the bottom up. Mix just until no dry flour streaks remain. Overmixing can result in a dense cake.
Step 10
Add the remaining meringue to the batter. Continue to gently fold using the spatula, just like in the previous step. Ensure everything is evenly incorporated without deflating the meringue. The final batter should be glossy and smooth.
Step 11
Pour the batter into a prepared cake pan (round, approx. 18-20cm diameter) lined with parchment paper. Smooth the surface of the batter with a spatula. Gently tap the pan on the counter 2-3 times from a height of about 10cm to release any large air bubbles. (Tap! Tap!)
Step 12
Bake in a preheated oven at 180℃ (350℉) for 30 minutes. After 30 minutes, cover the top of the cake with parchment paper, slightly reduce the oven temperature to 170℃ (340℉), and bake for another 10 minutes. Insert a skewer into the center; it should come out clean when the cake is done.
Step 13
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once fully cooled, carefully loosen the sides of the cake with a knife or spatula, remove the parchment paper, and then unmold the cake.
Step 14
*Making the Whipped Cream Frosting: In a chilled bowl, combine the 100g of heavy cream and 1.5g of sugar. Whip with an electric mixer until soft peaks form or the cream is gently wavy. This consistency is ideal for spreading and decorating.
Step 15
Spread the softly whipped cream over the completely cooled Gateau Chocolat. Garnish with fresh strawberries, cherries, or your favorite fruits for a beautiful finish. Your magnificent year-end dessert, Gateau Chocolat, is ready!
