Oh la la! Gateau au chocolat!

January 8th, 2011 | Posted by Gregoire Michaud in Recipes

When it comes to food I would choose authenticity over complexity any day.


If there is only one chocolate gateau you will do this year, then you’ve got to try that recipe. Served just warm with vanilla ice cream and honeycomb caramel crumbs: ecstatic!

 

Ingredients

  • 125 gm Roasted almond powder (…or hazelnuts, walnuts…)
  • 280 gm Melted dark chocolate (for the chocolate snobs: 60% to 70% is good)
  • 80 gm Cake flour
  • 20 gm Pure cocoa powder
  • 1 teaspoon Baking powder
  • 200 gm Melted butter (yeah!!!)
  • 25 ml Freshly brewed espresso coffee
  • 5 egg yolks
  • 5 egg whites
  • 200 gm White Sugar

Method

  1. Preheat your oven at 190C and prepare a buttered cake ring of about 25 cm in diameter.
  2. In a bowl, mix the almonds, flour, baking powder and cocoa powder.
  3. In a separate bowl, mix the melted chocolate, the melted butter, the coffee and the yolks.
  4. In a third bowl, whip the egg white and the sugar into a soft meringue.
  5. Mix the flour mixture into the chocolate mixture and finally fold in the whipped egg white.
  6. Fill the cake ring and bake for about 25 minutes.

The trick is in the baking time. You’ve got to under-bake the tart, let it sit for a while until  it’s possible to cut it and serve. Letting it sit for minutes in front of you will seems to be hours… but trust me, it worth all the while!

 

 

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10 Responses

  • Oh la la, il a l’air bon ton gâteau! J’aime beaucoup le café dans les desserts au chocolat. Bonne soirée!

    Nisrine

  • gregoire says:

    Merci Nisrine! :)
    Ca alors! J’adore la cuisine Marocaine et ton blog me fait saliver d’envie!
    BRAVO!!

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  • Natalie Fung says:

    Chef,

    Really want to try this recipe!!!

    It looks very yummy!!!

    Thanks for sharing with you!!!!

  • Fina says:

    Wow! This is a must-try recipe. Please share more recipe here.

  • gregoire says:

    Thanks Natalie and Fina! Really easy recipe and so decadent! :)

  • Petri says:

    hmmmmm, il a l’air délicieux celui-là…. et
    effectivement,,, minimum à 70% le choc ! :-) c’est quoi que tu
    nommes baking powder ? de la levure ? sèche ?

  • gregoire says:

    Salut Petri! Non, c’est de la “poudre a lever” ou “levure chimique” – la levure seche serai plutot pour le pain :) Essaie, c’est facile et ca te fait prendre du poids facilement :)

  • Henry Chow says:

    I noticed that in recipes for flourless chocolate torte basically come in three methods with regard to how the eggs are treated: unbeatened, whole egg foam, and egg whites beaten to a meringue. I guess it all depends on how dense you want your chocolate torte to be… I wonder what’s your professional view on this?

    • Very interesting question Henry! :)

      Egg white and egg yolks play different roles altogether in baking. Like you mentioned, egg whites are primary used to enhance the texture in a more fluffy way when they are whipped. On the other hand, while egg yolk may play the foamy texture role in certain sponge cake and in cold patisserie (like mousses), but yolks main action in baking is to bind ingredients together in a smooth way. Adding egg yolk will add a softer and more wet texture to the product. Then, when whole egg are used unbeaten, it basically plays a similar role, but less dense than if it would be egg yolk alone. And the whole egg is whipped it create a lighter texture, but not as light as if it would be egg yolk alone.

      Then the way eggs are treated come to play a certain role depending on the amount of fat, chocolate, flour and so on… It’s truly a remarkable (and delicious!) science! :)



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