Gateau au Chocolat For Christmas

1. 1

   Combine the chocolate and butter into a bowl over a bain marie.

2. 2

   Melt the chocolate and butter.

3. 3

   Keep the bowl in the bain marie just before use, otherwise it will set.

4. 4

   Warm the heavy cream to body temperature.

5. 5

   Put the egg whites in a bowl, beating on low with an electric beater.

6. 6

   Gradually add the granulated sugar to the egg whites, mixing until firm peaks form.

7. 7

   It will be a glossy meringue.

8. 8

   Chill the meringue in the fridge.

9. 9

   Beat the egg yolks in another bowl.

10. 10

    Gradually add the granulated sugar as you mix.

11. 11

    Mix until there are no lumps and it's a creamy consistency.

12. 12

    Now combine Step 1s chocolate butter and Step 3s heavy cream to make a ganache.

13. 13

    Then pour Step 9s mixture into Step 8's egg yolk mixture and combine.

14. 14

    Take the meringue out of the fridge and beat on high for about 1 minute.

15. 15

    Add 1/3 of the meringue into Step 10 and mix with a spatula.

16. 16

    Now pour this into the bowl with the remaining meringue and combine.

17. 17

    Sift the flours into the batter and mix until it develops a glossy consistency.

18. 18

    If you prefer a heavy cake, mix well.

19. 19

    But if you prefer a fluffy cake, combine just until no longer floury.

20. 20

    Preheat an oven to 160C.

21. 21

    Pour the batter into the cake mold.

22. 22

    Bake for 35-40 minutes.

23. 23

    This is the cross-section.

24. 24

    The piece looks rich and nice!

* Per serving · 4 servings · Values may vary.