Light but Authentic Gateau au Chocolat ~ Happy Cooking - at the moment is being sought after by many commpany around us, one of them is Our. They already are get used to to take advantage of internet on gadget to find information to be used insight. Therefore Admin give Information about Light but Authentic Gateau au Chocolat is can my Buddy make it inspiration.
our able cook Light but Authentic Gateau au Chocolat using tools 9 ingredient 11 step. this is it the steps for cook it.
The ingredients for cooking Light but Authentic Gateau au Chocolat
- Buddy also needs 40 grams ■Butter (unsalted).
- Also add 40 grams ■Sweet chocolate (couverture).
- Also add 2 large ones Eggs.
- Please prepare 36 grams Sugar (white sugar is fine).
- Please buddy prepare 10 grams ★Plain flour.
- You need 4 grams ★Cocoa powder ( I use van Houten ).
- capable need to provide too 24 grams ★Ground almond.
- capable need to provide too 1 to 2 grams ★Baking powder.
- capable need to provide too 1 tsp Brandy.
The Instructions how to cook Light but Authentic Gateau au Chocolat
- Line the bottom and side of cake tin with paper. Put together the ★ ingredients and sift. Divide the egg yolks and whites..
- Cut the butter into small pieces and put in a bowl. Add the chocolate and put the bowl over a bain-marie (about 50°C). After melting stir well and keep it warm warm over the bain-marie..
- Add 1/2 of sugar to the egg whites and whisk until stiff peaks form..
- Add the rest of sugar to the egg yolks and whisk until pale and fluffy like mayonnaise..
- *From here onwards, work through the steps quickly! Add the 4 egg yolks and the ★ dry ingredients to the meringue and mix with a balloon whisk. Do not over mix so you can still see some of the dry ingredients around..
- Change to a spatula and add the Step 2 chocolate mixture and brandy. Fold in gently..
- Pour the batter into the middle of the cake tin. Let the batter rest on the surface of the bowl along the edge of the tin. Flatten the surface and knock the tin against the countertop several times to let the excess air out..
- Bake the cake on the middle or bottom shelf of the pre-heated oven. If you have a gas oven, go with 160°C for 30 minutes + 3 minutes. In an electric oven, bake it at 180°C for 15 minutes, then at 160°C for 35 minutes..
- After baking, remove the cake by holding up the paper while hot and peel off the side paper. After leaving it to cool, cover the cake with the tin..
- After cooling down completely peel off the bottom paper..
- *It takes about 60 minutes including preparation and baking time (using a gas oven). You can bake them in individual small cups..
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