Gāteau fondant au chocolat- -7/4/10
Gateau fondant au chocolat means melting chocolate cake in French. This is a flourless chocolate cake! The cake might not look spectacular when it comes out of the oven but you once you slice it and presented it on a nice plate with a big dollop of whipped cream and a few berries it is something really delicious and satisfying. The cake is moist and it looks like a giant brownie. The cake can be kept 3 days at room temperature or up to 5 days if refrigerate. If it is refrigerated then warm the cake in the microwave for about 10/15 second to remove the chill so the ganache will soften and the flavors will become more intense.
The cake looks so plain coming out of the oven so I dress it up by decorating with a bunch of raspberries in the center, which gives the cake a burst of color. Then I sprinkled some powdered sugar around the edge of the cake and voila the cake turned out to be very appealing to look at.
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Close look at the cake.
Preparation work..
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Ingredients:
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set a bowl over a pot of simmering water and melt the chocolate and butter. |
Keep stirring until the chocolate and butter is melted. |
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remove the bowl from the heat and whisk into the cocoa powder. |
Next, whisk in the egg yolks (stir the egg yolks to break them up first)... |
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and then whisk in the chocolate mixture and set aside. |
On a separate bowl, whip the egg whites and salt until foamy on medium speed. |
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Increase the speed to high and gradually add the sugar. |
Continue to whip to medium firm peaks... |
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The peaks will droop slightly when you lift up the whisk.
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Stir the egg whites into the warm chocolate mixture. |
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Stir vigorously-No need to be gentle as this cake is best without a lot of air incorporated into it. |
Keep mixing until there are no white streak visible- set aside so you can prepare the ganache. |
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In a small sauce pan bring the cream into scalding point over medium high heat. Put the 2 type of chocolate, and corn syrup in a bowl and pour the hot cream inside the bowl. |
Let the chocolate melt for a few minutes and stir so that cream and chocolate are well combined and set aside. This is called a ganache. |
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Transfer the batter to a buttered 9 inch cake mold. |
Smooth it out and pour the ganache on top of the batter. |
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Using a spoon marble the ganache into the batter. Preheat the oven at 325 degree. |
Bake the cake for 35 to 40 minutes or until the edges are set. Remove from oven and let it cool down before removing the side from the mold. |
Filed as: Chocolate
