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Preheat the oven to 170C.
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Coat a baking pan with butter.
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Use a 19 x 19 cm square baking pan with removable bottom.
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Let the eggs come to room temperature.
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Separate the egg whites from the yolks.
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Finely chop the chocolate with a knife.
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You can melt the chocolate easily if you chop it as fine as possible.
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Crush into small pieces with a knife.
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Melt the finely chopped chocolate in a double boiler.
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It's done when the chocolate has become smooth without lumps.
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Helpful hint for a double boiler.
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I recommend melting the chocolate in a double boiler at around 45C.
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While you are melting the chocolate in a double boiler, put the egg whites in a large bowl, and whip until stiff peaks form.
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You can test them by slowly lifting the hand mixer straight up from the egg whites.
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Be careful not to over-beat them!
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!
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Beat the egg yolks, add to the melted chocolate and mix quickly.
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The chocolate will be a little stiff, so mix quickly!
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When they are all mixed, add half of the whipped egg whites.
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Fold in a swirling motion.
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Add the rest of the egg whites, and fold into batter gently but don't break the foamy texture.
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This is important.
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Do not over mix!
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Pour over the batter into the baking pan, remove air bubbles by dropping the pan a few times.
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Bake in the oven at 170C for 35 minutes.
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Baking time: 30~40 minutes.
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Adjust the baking time depending on your oven.
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Check the cake from outside of the oven from time to time.
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Cover with aluminum foil if it looks like it will burn and keep baking with the foil until the end.
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Stick in a bamboo skewer to check and it's done if the skewer doesn't come out with a lot of chocolate.
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Photo: The cake was taken out from the oven and started shrinking.
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When it is cooled down a little, remove from the pan and it's done!!
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Photo: The cake had been out of the oven for about 30 minutes.
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This recipe is to make stick type cakes, so cut off the uneven edges and only use the flat part in the center.
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Cut the cake offcuts into bite-sized pieces and enjoy them for tasting (as a snack at home)
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Cut the flat part of the cake into sticks.
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Sprinkle with powdered sugar to finish, using a tea strainer.
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Wrap the stick cakes individually in waxed paper, twist both ends as if you are wrapping candy and they are done!
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!
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These cakes are delicious when freshly made, but they will be even tastier if you leave them to rest in the fridge overnight so that they will become more moist.
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[Reference] 2 Ingredients, Easy!
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Rich Gateau au Chocolat.
