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oleh Pamela Lim · 廖秀梅

Asian Style Basic Gateau au Chocolat

best chocolate cake
This is the best chocolate cake recipe I have and it is such a keeper for many people over the years as well.
This batter is flexible in that you can make it gluten-free by omitting the plain flour altogether making it more like a brownie, add the flour to make a cake-like super moist chocolate cake: heat up and enjoy with a scope of vanilla ice-cream. If you put it into cupcake molds, freeze it for 15 minutes, and bake it for 7 minutes, you will get a nice lava cake that flows.

There are a few techniques that one has to learn to be able to make 90% of all western or asian cakes.

This recipe highlights some of the easiest skills, which is beating eggs to the ribbon stage. It is unlike making a meringue or creaming butter. The second baking method highlighted here is the J-fold.

Warning: super addictive and decadent. I have made 6 of these over the last week. Most folks prefer the texture of the gluten-free version.

Fruits or ganache over it makes it even more ridiculously sinful. I just sprinkle ‘snow’ over it and top it with fresh fruit. Note: snow is a version of icing sugar that has a higher corn starch content.

You can adjust the flour to what you like, to the point of being a gluten-free cake. It will be moist and super delicious and not feel like a gluten-free cake at all. In fact, most of my tasters feel that the gluten-free version is the best heated up and eaten with ice-cream. It feels like a super moist cake or a really light brownie.

I use dark chocolate, but if you like milk chocolate, just substitute the dark chocolate with milk chocolate.

Resipi

FreeStyle Gateau au Chocolat

Sediakan
20 min
Masak
4 min
Jumlah
0 min
Hidangan
0

Bahan-bahan

  • 85 gChocolate, (Milk or Dark)
  • 65 gButter, (Salted or unsalted. If unsalted, add a pinch of salt)
  • 1/2 tspInstant Coffee granules, (optional)
Sifted Items (sift twice)
  • 25 gcocoa powder
  • 15 gPlain flour or corn starch, (leave out if preferred gluten-free or want a really wet cake)
Egg Mixture
  • 3 smalleggs
  • 70 gcaster sugar

Cara

  1. 01
    <p>Line the bottom of a 15cm cake tin. A preferred tin is light colored. Preheat the oven at 160C.</p>
  2. 02
    <p>Place chocolate, butter and coffee granules. in a metal saucepan.</p>
  3. 03
    <p>Place saucepan in a double boiler or over really low heat in an electric burner, until all the chocolate and butter have melted, stir through. </p>
  4. 04
    <p>Add sifted items into the saucepan and fold in until the paste become smooth again.</p>
  5. Beat Eggs
  6. 05
    <p>Beat the 3 eggs until it is foaming and add half the sugar and beat until thick (like melted ice-cream).</p>
  7. 06
    <p>Add the rest of the sugar and beat until <a href="https://www.youtube.com/watch?v=DdhVKmK8e0g">ribbon stage</a>. </p>
  8. Mix it up
  9. 07
    <p>Mix in 1/3 of the egg mixture into the chocolate mixture.</p>
  10. 08
    <p>Fold in the rest of the egg mixture 1/2 at a time. Be quick and gentle, using a <a href="https://www.youtube.com/watch?v=kfgz10xdq6k">J-fold</a> method. Don&#039;t take too long or you will lose all the air you have beaten into the eggs.</p>
  11. 09
    <p>Drop the cake tin at a height twice (not more) to release the large air bubble.</p>
  12. Baking
  13. 10
    <p>Place the cake in the middle shelf of the oven and bake for 40 minutes. If you want the cake to be wet in the middle, then take it out 5 minutes earlier.</p>
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