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Classic Chocolate Cake Recipe | Rich and moist, Not so sweet | Gâteau au Chocolat

Today I made a rich and moist French-style chocolate cake, Gâteau au Chocolat. There are many different recipes for making Gâteau au Chocolat. But in general, chocolate cakes made with french meringue and melted chocolate are usually called ‘Gâteau au Chocolat’. This cake can be baked with a water bath or without a water bath. Today, I made one recipe in two ways and compared the results. Both are good so you can just have it your way:)

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Classic Chocolate Cake Recipe | Rich and moist, Not so sweet | Gâteau au Chocolat

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Recipe

PRE TIME: 20 min

COOKING TIME: 33 min

TOTAL TIME: 53 min

4 SERVING

Ingredients:

3 oz. Dark coverture chocolate (Callebaut, 54% Cacao content)
1.3 oz. Unsalted butter
2.1 oz. Granulated sugar
1.7 oz. Egg yolk
3 oz. Egg white
0.8 oz. Cake flour
0.8 oz. Cocoa powder
2.1 oz. Heavy cream

Directions:

1

Melt the dark chocolate and butter together in a microwave or in a water bath.

2

Mix the melted chocolate with the heated heavy cream and mix well to make the ganache.

3

Mix the yolk and chocolate mixture.

4

Make a firm peak meringue by whipping the whites, while gradually adding the sugar three times.

5

Put 1/3 of the meringue on the chocolate side first, and mix it with a whisk.

6

Before the meringue is completely mixed, add the sieved powder and mix with a whisk.

7

Add all the remaining meringues, change tools with a spatula, and fold it as lightly as possible.

8

Bake for 33 minutes in a preheated oven at 320°F/160°C. (Unox Convection Oven)

9

Enjoy!