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Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, light & crumbly gateau au chocolat. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Light & Crumbly Gateau au Chocolat is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Light & Crumbly Gateau au Chocolat is something which I’ve loved my entire life.
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To get started with this particular recipe, we have to first prepare a few components. You can have light & crumbly gateau au chocolat using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Light & Crumbly Gateau au Chocolat:
- Make ready 70 grams of Sweet chocolate for baking.
- Take 70 grams of Butter.
- Take 3 of Egg yolks.
- Prepare 40 grams of Granulated sugar (for egg yolks).
- Make ready 2 tbsp of Milk.
- Get 1 tbsp of Brandy.
- Take 40 grams of A) Cocoa powder.
- Get 25 grams of A) Plain flour.
- Make ready 3 of Egg whites.
- Prepare 75 grams of Granulated sugar (for egg whites).
- Take 1 of Powdered sugar.
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Instructions to make Light & Crumbly Gateau au Chocolat:
- Line the bottom and side of the cake tin with paper (you can use paper). Line the sides higher than the tin. Heat chocolate and butter in a microwave to melt. Put together the A) ingredients and sift twice. Preheat the oven to 170°C..
- Put the egg yolks in a bowl and add granulated sugar. Put the bowl over a bain-marie of about 50°C. Whisk until pale and fluffy. Add milk and brandy and stir well..
- Add the melted chocolate and butter and mix well. After mixing evenly, leave the bowl over a bain-marie to keep warm..
- To make the meringue, put the egg whites in a bowl add 1 teaspoon of sugar. Whisk and add the rest of the sugar in 2-3 batches. Keep on whisking until stiff peaks form..
- Take off the Step 3 bowl from the bain-marie. Add about 2 tablespoons of meringue to the chocolate mixture and mix with a balloon whisk..
- Add the sifted dry ingredients and stir gently. Add the rest of the meringue in 2-3 batches. Fold in with a plastic spatula to avoid breaking the meringue..
- It is important to fold in the meringue gently. Do not over mix..
- Pour the batter into a cake tin. Put the leftover batter stuck on the sides of the bowl into small cups to bake because it doesn't have enough air to expand..
- Drop the cake tin at a height to expel excess air. Flatten the surface with a spatula and put it in the 170°C oven. Bake for about 50 to 60 minutes..
- While baking, the surface swells gradually and evenly first. After it has baked through, the middle swells a lot. Just after it's done, the surface evens out again. The surface tends to easily burn, so cover with foil if necessary..
- After taking out from the oven, the cake sinks and cracks. After cooling, remove the cake from the tin and peel off the paper. Sprinkle plenty of powdered sugar on top through a tea strainer..
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