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1
I use a normal round cake tin (without a removable bottom)!
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2
If you have just one with a removable bottom cut out a large sheet of aluminum foil and make a dish which is slightly larger than the cake tin.
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3
Put the cake tin on the aluminum foil dish.
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4
Pre-heat the oven to 160C.
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5
Chop the dark chocolate and put in a bowl.
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6
Bring the milk to a boil and add to the chocolate.
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7
Leave to sit for 10 seconds without stirring.
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8
After the hot milk warms the chocolate, stir the chocolate gently until smooth.
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9
Leave to cool at room temperature.
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10
Mix the plain flour and cocoa powder.
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11
You don't need sift at this point.
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12
(Use cocoa powder without any sugar or milk in it.)
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13
In a different bowl, lightly whip the butter until it's like a cream.
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14
If the chocolate mixture from Step 3 feels warm to the touch, put the bowl over ice and water to cool down quickly.
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15
Add the cooled chocolate to the butter in two batches and stir until smooth.
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16
Add half of the sugar to the egg yolks and whip until pale.
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17
Add the pale egg yolk mixture into the chocolate and butter mixture in 2 batches.
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Stir constantly.
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19
Add one pinch of sugar to the egg white and whip until fluffy.
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20
Add the rest of sugar and whip until a meringue with stiff-ish peaks are formed.
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21
Add half of the meringue and fold in with a plastic spatula.
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22
Add the mixed dry ingredients from Step 4 to the bowl and mix gently.
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23
Add the rest of the meringue and stir gently.
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24
*During this shake off the batter from the spatula and mix in.
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25
Pour the batter into a cake tin lined with parchment paper and flatten the surface.
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26
Fill the baking tray with about 1 cm of hot water and place the cake tin on it.
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27
Bake at 160C for about 45 minutes.
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28
When you can insert a skewer inserted and it comes out clean, it's ready!
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29
Remove the cake from the tin while hot and peel the parchment paper off the side.
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30
Leave to cool.
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31
During this the cake is going to sink.
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32
After the cake has cooled down completely peel off the bottom paper and sprinkle with powdered sugar through a tea strainer.
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33
*I recommend using the kind of powdered sugar that doesn't melt easily.
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34
If you use normal powdered sugar, it will melt after a while.
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35
Use the normal kind just before serving!
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36
Green tea Gateau au Chocolat
