Food & Drink Magazine

Chocolate Gateau

By Rumblingtummy @RumblingTummi
I have not been baking for a year!  Time really flies.
In fact, I find that time flies even faster during this Covid period.   The cake was done for the last gathering just before the HA phrase 2.
Wanted to bake something quickly and contemplating which recipe I should try.  In the end, I go with this Chocolate Gateau as I know for sure, it will be acceptable to my friends.
Can you believe that I actually made a blunder while baking this easy cake.   I can only blame it on lack of practice.
Luckily, the cake was saved and the guests like it.
Chocolate Gateau
What you need:yield 2 X 6"
170g dark chocolate, chopped roughly130g unsalted butter, room temperature
50g cocoa powder (I used Varlhorna)4g cake flour
2 egg yolks30g castor sugar
2 egg whites50g castor sugar
Preheat oven to 160 deg.  Lined and greased the pans/
Sift cocoa powder and cake flour.  Set aside.
Combine butter and chocolate and microwave at 30 sec interval until chocolate and butter melted.  Stir after each 30 sec.  The chocolate and butter should combined well to a velvety texture.
Add in the cocoa mixture to the butter/chocolate mixture and mix well.
In a clean bowl, whisk egg white until foamy.  Slowly drizzle in the sugar and whisk till stiff peak.
In another bowl, whisk egg yolks and sugar until pale.
Combine yolk mixture with the chocolate mixture.
Fold 1/3 of the meringue into the batter and continue with the remaining meringue until well combined.
Pour into the pans equally.
Bake for 35 - 40 mins or until skewer inserted came out slightly damp.
Cool slightly in pan.  Remove and continue to cool completely.
Note: it is normal for the cake to crack after cool, the interior is moist and fudgy texture.  Great on its own or pair with a scoop of vanilla ice cream.  Serve in room temperature, slightly warmed or cold, either way, it is still delicious.
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