This time I made ganache-based rich and moist classic chocolates.
Fluffy gateau chocolates are delicious, but zesty and rich ones are good too.
It was simple and very tasty.
0:00 Introduction
0:20 Batter for Classic Gateau Chocolat
5:04 Baking
5:54 Finished
6:31 Tasting
7:23 Cacao notes (Failures example)
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[Ingredients: 1 x 15cm cake mould
Chocolate (55%): 75g
Fresh cream (45%): 75g
Cocoa powder: 45g
Fermented butter: 55g
A – Egg yolks: 60g
A – Granulated sugar: 25g
B – Egg white: 90g
B – Granulated sugar: 80g
Flour: 22g
[Preparation].
1. Chop the chocolate and sift the flour.
Bring the cream to a boil and mix in the bowl of chocolate.
Make the ganache and let it cool to below 40°C.
Mix the room temperature butter into the ganache.
Stir in the cocoa powder.
Blanch the egg yolks with the granulated sugar, add them to the ganache and mix lightly.
Add the flour and mix well.
Mix in the meringue made from the egg whites and granulated sugar.
Preheat the oven to 150°C and bake the cake for 30 minutes.
To prevent uneven baking, rotate the cake pan 180 degrees and bake at 130 degrees for 60 minutes. Place aluminum on top to prevent burning.
Small pentode (placed on the gas stove)
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Meiji fresh cream meiji Tokachi 45
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Delonghi convection oven EOB2071J-5W
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Shinwa radiation thermometer No.73010 with laser point function
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Couverture black chocolate
Valrhona “Equatorial Noir” (55% cocoa)
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Silicon whipper TOMIZ
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Copper petit pan 10cm
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Hand mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W
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