BLACK FOREST GATEAU
Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 milligram of sodium
FLOURLESS FRENCH CHOCOLATE FONDANT CAKE
Steps:
- Gather the ingredients.
- In a large saucepan, stir together the egg yolk and the granulated sugar until it turns light yellow and slightly foamy. In a separate small saucepan over low heat, bring the milk to a simmer.
- Once the milk is just beginning to bubble (be careful not to let the milk boil or the milk may curdle), add half of the milk, whisking constantly, to the egg-sugar mixture. Add the remainder of the hot milk to the tempered eggs, continue stirring, and cook over low-medium heat for 1-2 minutes, until the mixture thickens and coats a spoon.
- Place the chopped chocolate into a double boiler set over 2 inches of simmering water. Pour the milk-egg mixture over the chocolate, stirring constantly, until it is melted and the mixture is completely smooth. Chocolate can be melted in the microwave but this must be approached with caution as the chocolate can easily burn.
- Add the butter and the vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted about 3 minutes. Pour the batter into a very lightly greased 9-inch loaf pan or classic round tin and refrigerate the chocolate fondant for 6 to 8 hours, or overnight.`
- To unmold the cake, place the bottom of the pan into a large pan of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or an offset spatula, and invert it onto a chilled serving platter. Cut the cake into crosswise slices and serve it cold.
Nutrition Facts : Calories 444 kcal, Carbohydrate 17 g, Cholesterol 109 mg, Fiber 5 g, Protein 6 g, SaturatedFat 24 g, Sodium 205 mg, Sugar 9 g, Fat 39 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
GATEAU AU CHOCOLAT
From More Food for Thought. The dark chocolate in this cake gives it a less sweet, more sophisticated flavor. Great with your favorite gourmet coffee beverage and nice for a ladies' coffee klatsch.
Provided by Recipe Junkie
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 327.7, Fat 21.9, SaturatedFat 12.9, Cholesterol 109.8, Sodium 111.2, Carbohydrate 33.5, Fiber 1.8, Sugar 28.1, Protein 4.1
CHOCOLATE GATEAU (CHOCOLATE CAKE)
Moist and rich chocolate gateau (chocolate cake), dusted with powdered sugar and garnished with raspberries.
Provided by Namiko Chen
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Gather all the ingredients.
- Center a rack in the oven and preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Butter an 8-inch (20 cm) baking pan. Dust the inside of the pan with flour and tap out the excess. I recommend using a 6-7 inch (15-18 cm) cake pan for a taller cake than mine.
- Line the bottom with parchment paper, butter the paper, dust the paper with flour and tap out the excess.
- Combine the flour and cocoa powder and sift, set aside.
- Cut the chocolate bar into small pieces and set aside.
- Set a heatproof bowl over a saucepan of simmering water (140ºF/60ºC) and add the chocolate. Stir occasionally until the chocolate is melted. Make sure not to introduce any oil or moisture to the bowl; otherwise, the chocolate will seize.
- Add the coarsely chopped butter and let it melted completely. Transfer the bowl to the counter and let the mixture cool.
- Separate the cold eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
- While the chocolate is cooling, place the egg whites in a clean bowl with salt. Working with the whisk attachment of the mixer, beat the egg whites until they are foamy and start adding half of the sugar (90 g) in 2-3 separate additions.
- Continue to beat on high speed until stiff peaks form and sugar is dissolved (about 5 min total). To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. Transfer the meringue into a bowl and wash the mixing bowl for next step.
- In the clean mixing bowl, beat the egg yolks and the rest of the sugar (90g) until creamy and stir in the heavy whipping cream.
- With a rubber spatula stir the chocolate mixture into the egg mixture.
- Then add the flour and cocoa powder into the mixture.
- Using the spatula, stir about ⅓ of the meringue into the batter, then gently fold in the rest until the color is uniform.
- Pour the batter into the pan and give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter.
- Bake the cake at 375ºF (190ºC) for 10 minutes. Then reduce the temperature to 340ºF (170ºC) and bake for 30-35 minutes until a toothpick pulls out moist crumbs when inserted near the center of the cake. Transfer the pan to a cooling rack and let the cake cool completely. As the cake cools, it may deflate a bit.
- Run a knife along the edges of the cake and carefully turn the cake over onto a plate or cake stand. Decorate the cake with raspberry and dust the powdered sugar before serving.
Nutrition Facts : ServingSize 1 8-inch cake, Calories 2846 kcal, Carbohydrate 318 g, Protein 53 g, Fat 184 g, SaturatedFat 107 g, TransFat 3 g, Cholesterol 1036 mg, Sodium 502 mg, Fiber 38 g, Sugar 229 g, UnsaturatedFat 65 g
RICH FRENCH CHOCOLATE GâTEAU RECIPE
French chocolate gâteau is a rich decadent cake which is easy to make and yet incredibly versatile as it marries so well with other ingredients.
Provided by Rebecca Franklin
Categories Dessert
Time 1h5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 412 kcal, Carbohydrate 43 g, Cholesterol 130 mg, Fiber 3 g, Protein 5 g, SaturatedFat 16 g, Sodium 149 mg, Sugar 38 g, Fat 27 g, ServingSize 1 cake (10 servings), UnsaturatedFat 0 g
CHOCOLATE GATEAUX
Categories Milk/Cream Mixer Chocolate Dairy Dessert Bake Freeze/Chill Frozen Dessert Amaretto Double Boiler Gourmet
Yield Serves 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line fourteen 1/2-cup muffin cups with foil baking cups and lightly spray foil with cooking spray.
- Make cakes:
- Chop chocolate. In a double boiler or in a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring occasionally. Remove top of double boiler or bowl from heat. In a deep narrow bowl with an electric mixer beat eggs until thick, pale, and doubled in volume (10 to 15 minutes with a hand-held mixer and about 5 minutes with a standing electric mixer). Fold eggs into chocolate gently but thoroughly. In another bowl with cleaned beaters beat cream until it forms soft peaks and beat in Amaretto until just combined. Fold cream mixture into chocolate mixture until just combined.
- Fill each baking cup with batter. Put muffin cups in 2 large baking pans and add enough hot water to pans to reach halfway up sides of muffin cups. Bake cakes in upper and lower thirds of oven 15 minutes, or until they are risen and just firm (do not overbake). Remove pans from oven and cool cakes in muffin cups in water baths. Remove muffin cups from baths. Chill cakes in muffin cups 30 minutes and freeze, covered, 1 hour.
- Make topping while freezing cakes:
- Chop chocolate. In a small saucepan bring cream to a boil. Remove pan from heat and add chocolate. Let mixture stand, stirring occasionally, until chocolate is melted and ganache is smooth.
- Set a large rack over a shallow baking pan. Carefully remove cakes from muffin cups and peel foil from frozen cakes, arranging cakes upside down on rack. Spoon ganache over cakes, letting excess drip down sides. If necessary, pour excess ganache in baking pan back into saucepan and continue to spoon it over cakes. Chill cakes, uncovered, until firm.
- Serve cakes with ice cream and/or coulis.
MINI CHOCOLATE GATEAUX
Make and share this Mini Chocolate Gateaux recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 45m
Yield 6 gateaux
Number Of Ingredients 8
Steps:
- Preheat the oven to gas 4, 180C, fan 160°C Grease and line a 20cm round tin. Beat the egg whites until stiff peaks form. Gradually beat in 50g sugar until glossy.
- In a separate bowl, beat the yolks with the remaining sugar until thick and creamy. Sift in the flour and 25g cocoa powder, add the egg whites and fold all the ingredients together. Spoon the mixture into the cake tin and bake for 20 minutes. Cool, then remove from the tin.
- Using a pastry cutter, mark out 6 x 6cm rounds in the top of the cake. Press 5 circules around the edge and one in the centre of the cake - keep the outer circles as close to the edge as possible to allow space for the centre circle. Use a sharp knife to cut out the rounds, then put in the freezer for 20 minutes.
- Meanwhile, make the icing. Put the cream in a bowl. Sift over the icing sugar and the remaining cocoa powder. Using an electric hand whisk, beat until stiff peaks form.
- Remove the cakes from the freezer and cut through each twice, horizontally, so that you have 3 layers per cake. Fill a piping bag fitted with a small star nozzle with the icing. Sandwich the layers with a piped spiral of filling, then pipe little stars around the edge of the tops. To serve, scatter with the grated chocolate.
Nutrition Facts : Calories 330, Fat 16.4, SaturatedFat 9.4, Cholesterol 133.8, Sodium 208.6, Carbohydrate 44.9, Fiber 3.7, Sugar 28.7, Protein 7.1
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- Chop the chocolate very finely. Pour the heavy cream into a small pot, carefully bring to a boil, take off the heat, and add the chocolate to the cream. Stir slowly until the chocolate has melted. Place a piece of plastic foil directly over the chocolate cream (so that it doesn't form a “skin”), let the mixture cool completely, then place it in the fridge until the next day.
- You could bake the cakes one day in advance as well. Let them cool completely, then wrap them tightly in plastic foil to prevent them from drying out.
- To make the cake start by preheating the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour 2 springforms or cake pans of 20 cm/8-inch diameter. Brew one cup of strong coffee.
WHITE CHOCOLATE GATEAU – COOKING AND CRAFT SCHOOL
From pinnyandtrowel.com
Cuisine FrenchCalories 7720 per servingCategory Celebrations, Dessert
- Break the chocolate into a pan with 1/4 pint (150ml) water and heat very gently, stirring until melted and smooth. Leave to cool slightly.
- While the chocolate is cooling, cream together the butter and sugar in a bowl. Gradually beat in the eggs a little at a time, adding some flour to prevent the mixture curdling. Stir in the melted chocolate.
- Sift the remaining flour and the baking powder into the bowl. Add the sour cream and gently fold the mixture together with a spoon.
CHOCOLATE GATEAU MADE HEALTHIER - HEALTHY FOOD GUIDE
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5/5 Total Time 1 hrCategory BakingCalories 219 per serving
- 1 Preheat the oven to 180°C/fan 160°C/gas 4 and fully line an 18cm loose-bottomed cake tin with baking paper. Put all the sponge ingredients in a large bowl and whisk until smooth. Pour the mixture into the prepared tin and smooth the surface, then bake for 35–40 min until just springy to the touch. Cool in the tin for 10 min, then turn out on to a wire rack to cool completely.
- 2 To make the filling, put 75g of the chocolate into a plastic food bag with the agave syrup and 1½ tablespoons water, seal, then put the bag in a bowl of hot water for a few min or until the chocolate is melted. Squeeze the bag to mix the ingredients, then set aside to cool to room temperature.
- 3 For the filling, put the yoghurt in a mixing bowl. Snip off a corner of the bag containing the cooled chocolate mixture, then pour it into the yoghurt and use a spoon to create a marble effect. Transfer 2 tablespoons of the yoghurt mixture to a small bowl and set aside.
- 4 Slice the cooled cake horizontally into three equal layers. Put the bottom layer on a board or plate, cut side up, then spread with half the yoghurt mixture and scatter over half of the berries (reserving a handful of berries for the topping). Spread the remaining yogurt mixture over the middle layer of the cake, then put on top of the base layer and scatter with the other half of the berries. Put the remaining layer of cake on top, cut side down.
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- Preheat the oven to 180C/170C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Set up a freestanding mixer with a paddle attachment.
- For the cake, place all of the ingredients, except the boiling water and icing sugar, into a mixing bowl. Beat until all the ingredients are incorporated and the mixture is smooth.
- When the cakes are cooked, let them cool in the tin for 10 minutes. Line a wire rack with greaseproof paper and dust it with icing sugar (the cakes are sticky).
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- Cream the butter and icing sugar together in a large bowl. When the mixture is smooth, add the melted chocolate and mix until combined. Add a little milk if the buttercream is too thick.
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- Preheat your oven to 180C/160C fan. Grease and line 3 x 20cm loose bottomed cake tins and set aside until needed.
- In the bowl of a stand mixer, put the eggs and caster sugar and with the whisk attachment added, whisk for about 10 minutes, or until they are thick and have nearly tripled in volume. (You can do this with a hand whisk, but doing it in a stand mixer saves your hands!)
- Sift over the flour and cocoa powder and fold to combine. Drizzle the melted butter over the top of the mixture and fold this is as well.
- Pour the mixture into your prepared cake tins and place into the oven for 20 - 25 minutes or until the cakes are springy to the touch and a skewer comes out clean. Allow to cool in the tins for 5 minutes and then remove to a cooling rack to cool completely.
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