Recette: Moist ♥ Adult Gateaux-Chocola

The picture on top is from the cookbook of Yumeiro Patissiere

Moist ♥ Adult Gateaux-Chocola

Ingredients: For a 12cm diameter cake tin.

·        Butter – 70g

·        Confectioner’s chocolate (Milk chocolate or cooking chocolate should be fine) – 90g

·        Granulated Sugar – 130 g

·        Plain flour – 25g

·        Cocoa Powder – 10g

·        Egg Yolk – 60 g (about 3 egg’s worth)

·        Egg White – 120 g (about 4 eggs worth)

-Gateaux-Chocola is a French Chocolate cake

Simplicity is deliciousness, A taste of home.

Gateaux-Chocola is a French baked chocolate cake. Rather than buy it, many grandmothers and mothers make this simple cake by hand at home.-

-[Special Preparation for the implements]-

-A 12 cm diameter round cake tin with a non-removal bottom-

Preparations.

Prepare the oven paper

Spread Out the over paper

1.   On the bottom of the oven paper draw a round circle then cut it out with scissors. For the sides, cut out a long, narrow strip, the same height as the tin.

2.   Spread some butter (not including in the ingredients) and spread it around. Put the oven paper bottom and sides in.

3.   Preheat the oven to 160 degrees. -It’s a cake that doesn’t use a raising agent, so I would set it to 170 -180 degrees and lower the temperature just before you put the cake in. Also if you have a Japanese oven don’t use the fan!-

4.   The eggs and the butter should be room temperature. -Important!-

5.   Boil some water in a saucepan (this is for a double boiler).

Making the dough

1.   Measure the flower and chocolate and put it into a bowl.

2.   In a pan heat up some water, once it gets to 50 – 60 degrees, put the bowl with the chocolate and butter inside it. -If you want to save time… and make it easier…. Use a microwave to heat your chocolate and add it to melted butter. If steam gets into the melted chocolate it makes it kind of gross. -

  -The steam’s really hot so be careful!-

3.   On a low heat, using a spatula mix the butter and chocolate together until they have melted.

-Advice-

-The bowl with chocolate and butter inside placed within a saucepan of hot water is an double boiler. For making sweets it’s an important technique. Be careful not to repeatedly keep putting the bowl in.-

4.   When it’s done take it off the heat, but keep it in the bowl to retain warmth.

-Melt it until it becomes smooth and glossy.-

5. Measure out the cocoa powder and flour in another bowl.

6. Mix it all together well with a spoon until it’s the same colour.

  -Until it’s all become the same colour mix it well!-

-Advice-

-Mix the flour and cocoa powder together well until it’s the same colour, as once it’s done you will seive it. When it’s achieved uniformity it’s done.-

7. Sieve the powder with a sieve and then add the sugar.

8. Add the granulated sugar to the bowl with chocolate and butter          and mix well.

-The bowl is still hot so be careful!-

9. Break the eggs, and separate the yolk and the whites.

10. Crack the eggs on a flat surface, so the shell splits in two.

11. Keep shifting the egg yolk in the shell so that the white goes into a bowl. Then weigh the amount of the egg whites and yolk respectively.

-Advice-

-If you break the egg into 2 pieces sharply, you can move the egg yolk between the two shell pieces and they will separate naturally.-

12. Remove any egg shell from the egg white and egg yolk with a spoon.

-Be careful to take care and not spill any.-

13. Remove the bowl of chocolate mixture from the bowl of water and add the powdered chocolate and sugar.

-Advice-

-To make sure there are no left over lumps in the chocolate/butter mixture stir it well with a spatula. Once it has become glassy and smooth you can add the powder.-

14. Stir it loosely with a spatula. Do not over stir it!

- Hold the spatula low down and stir strongly.

After you’ve given it about 5 big stirs, and there’s still some powder left then that’s fine!-

15. Making the meringue. Grasp the whisk firmly in the center to make it easier.

16. Hold the bowl with the egg whites on slightly slanted. Beat usingan up-and-down motion, until it becomes foamy.

17. The clear egg whites will gradually become white. The texture will become foamy.

18. When the meringue sticks to the whisk and holds its shape, it’s done.

19. Add the egg yolks to the bowl with chocolate and mix in with a spatula.

20. Add half of the meringue to the mixture. Mix it in with big scooping motions.

-First is half the mixture!-

21. Add in the rest of the meringue, use the same motions as before. Not round the edge of the bowl, but firmly through the center.

-Use big motions so the bubbles don’t break.-

22. When you can no longer see any white bubbles, give it a last stir around the perimeter. Once you’ve done that the dough is finished.

-Advice-

-When the dough is done, before you bake it try a little bit of it on your finger. If the taste of the cake dough isn’t good, then the taste of the baked cook will also be bad. Try a little, and if it tastes good then it will be a big hit!-

23. Pour it all into the cake tin at once.

-After that all you have to do is bake it,

Make sure it’s smooth!-

24. Bake in a pre-heated oven (160 degrees c) for 40 – 50 minutes.

25. Once it’s done/risen, take it out of the oven.

26. Cover it with a flat plate and turn it upside down.

27. Lift up the cake tin.

28. Get another flat plate and place it on top of the cake, flip it again so the cake is on the other plate -So you are flipping it back it its original state-

-Be careful not to crush it.-

29. Gently take away the baking paper, then it’s done. Once you have let it cool down it while be moist and delicious.