ABC Cooking Studio Trial Lesson - Gateau Chocolat Recipe

ABC Cooking Studio Trial Lesson - (Cake making) Gateau Chocolat Recipe

Well known Japanese cooking studio opened in Singapore on 28 April 2015 at Takashimaya, Ngee Ann City. 

We sign up for the trial lesson at $28 and I choose to attend the Gateau Chocolat class. 

I thought it was going to be a molten lava cake but it wasn't. Turns out, it was dense in the center with a meringue like  crispy-chewy crust. It will rise during baking but upon cooling, the centre sinks. It can be consumed straight out of the oven, but it also tastes yummy after a night of refrigeration. 

Admittedly, it's not a looker but it's yummy...... Totally addictive! 

Here's the recipe: 

GATEAU CHOCOLAT 

Total time: 60 mins (40 minutes baking time) 

15cm cake

Ingredients:

85g Milk chocolate (bar / buttons) 

65g unsalted butter 

25g Cocoa powder 

1 tbsp cake flour 

2 egg yolks 

1 tbsp caster sugar 

2 egg whites 

40g caster sugar 

Method:

1. Preheat the oven to 160 deg Celcius 

2. Using a bain-marie, melt down the milk chocolate and butter. Alternatively, use a microwave, ensuring the chocolate does not overheat. 

3. Sieve the cocoa powder and cake flour, twice. 

4. Whisk the 2 egg yolks with the 1tbsp of sugar til frothy and white/ light cream in colour. 

5. Whisk the 2 egg whites til it looks like beer foam. Put in 1/2 of the sugar (20g) and whisk til soft peaks. Put in the rest of the sugar (20g) and whisk til stiff peaks. 

6. When the chocolate-butter mixture is slightly cool, fold in the cocoa-flour mix. 

7. Add the whisked egg yolks to the mixture by folding in gently. 

8. Add 1/3 of the whisked egg whites (meringue) to the mixture and fold in gently. Add another 1/3 and fold in gently. Finally add the last 1/3 and fold in gently, ensuring batter is well-mixed. 

9. Fill 15cm cake tin and bake for 40 minutes at 160deg Celcius. 

10. Set on a cooling rack to cool. Sprinkle / sieve icing sugar to decorate.  

It's meant to sink in the centre. 

The crust is the highlight:) enjoy!! 

🍰 28 April 2015