Decadent Chocolate Gateau
A Rich Chocolate Gateau Perfect for Christmas Indulgence
As someone who adores both chocolate and brownies, I find the Chocolate Gateau to be my absolute favorite among chocolate cakes. It’s even more moist and tender than a brownie, and its elegant texture makes it particularly fitting for the festive Christmas season. This recipe will guide you to create this delightful dessert at home.
Main Ingredients- 120g dark chocolate
- 80g unsalted butter
- 3 egg yolks
- 35g cake flour
- 20g cocoa powder
- 3 egg whites
- 90g granulated sugar (for meringue)
- 100g heavy cream
- 10g granulated sugar (for cream)
Cooking Instructions
Step 1
Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Add the finely chopped dark chocolate and butter to the bowl. Gently stir until both are completely melted and smooth. Once melted, remove the bowl from the heat and let it cool slightly.
Step 2
Add the egg yolks to the melted chocolate mixture, one at a time, whisking well after each addition until thoroughly combined. Continue whisking until the mixture is smooth and glossy.
Step 3
In a separate, clean bowl, whisk the egg whites using an electric mixer. Begin on medium speed, and gradually add the 90g of granulated sugar in two or three additions as soft peaks begin to form. Continue whisking until stiff, glossy peaks form – when you lift the whisk, the peak should stand straight. Gently fold half of this meringue into the chocolate mixture using a spatula, being careful not to deflate the egg whites too much.
Step 4
Sift the cake flour and cocoa powder together into a separate bowl. Add the sifted dry ingredients to the chocolate mixture and gently fold until just combined, ensuring there are no lumps. Then, add the remaining meringue and fold it in lightly using a spatula, using an under-and-over motion to maintain the airiness of the meringue.
Step 5
Pour the batter into your prepared cake pan (a 13cm round pan was used in the example) and smooth the top. Tap the pan on the counter two or three times to release any large air bubbles. Bake in a preheated oven at 160°C (320°F) for 40 to 50 minutes. This recipe makes one 13cm round cake; any remaining batter can be baked in muffin tins. Baking time may vary depending on your oven.
Step 6
This mini chocolate cake, baked in small molds, is incredibly cute and charming. Because of its small size, you might find that 6 slices aren’t enough, and you’ll want to cut it into 4 larger portions! While a simple dusting of powdered sugar is elegant, you can enhance the Christmas spirit by decorating with whipped heavy cream piped decoratively, and adding fresh strawberries. Unlike brownies, the gentle sinking of the cake is part of the Chocolate Gateau’s allure, offering a wonderfully moist and deeply chocolatey experience.
