Chocolate Gateau Chocolate Cake Food

RICH FRENCH CHOCOLATE GâTEAU RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly butter a 9-inch springform pan and set aside.
• In a medium saucepan, melt the chocolate and butter over the lowest heat, do not rush this process, melting the chocolate too quickly will cause it to "shock" into a hard lump.
• Mix in the cocoa powder and espresso powders until smooth and set aside for a few minutes to cool.
• While the chocolate is cooling, whisk together the eggs, sugar, and flour until they are completely combined and foamy.
• Fold the egg mixture into the chocolate until the color is uniform and pour the batter into the prepared pan.
• Place into the center of the preheated oven and bake for 45 minutes or until a toothpick pulls out moist crumbs when inserted near the center of the torte. If the pick is sticky, then cook for a little longer.
• Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the gâteau and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake onto a cake platter and cool completely before serving decorated as you wish.

CHOCOLATE BISCUIT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
• Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
• Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
• Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

GATEAU AU CHOCOLAT

Steps:

• Put the chocolate chips and the butter in a bowl.
• Heat for 1 minute in the microwave on high.
• Stir the chocolate mixture until smooth.
• Mix the flour and sugar with the chocolate mixture and the 3 eggs together.
• Put in a greased 9" round pan or mini muffin pan and cook for 10-15 minutes at 400.
• Remove the cake or mini-muffins and cool.
• Bon appetit!