Best 6 Chocolate Gateaux Recipes

CHOCOLATE GATEAUX

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.

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.

PETIT GATEAU

Steps:

• Break the chocolate and butter into small pieces, melt them on the microwave under"defrost" for about two minutes, Don't let it stand too long on the microwave to avoid burning the chocolate.
• With a spoon mix the melted chocolate and butter until smooth.
• Reserve.
• On a separate bowl, mix the eggs, egg's yolks and sugar.
• Beat the mixture on a mixer until almost doubled its size and has a firm consistency.
• Get the melted chocolate and butter mixture and start pouring it in small bits into the bowl with the beaten eggs and keeping beating it gentle and slowly, until it forms one smooth uniform mixture.
• While you still beating the mixture (in a low speed), sprinkles the flour on it and stop the beating after the flour gets incorporated in the mixture.
• turn off the mixer and stir in the cointreau.
• Reserve.
• Get the muffin baking sheet with 6/8 holes, rub a little bit of butter and sprinkle flour on the sides of each hole, It will help to get the mini cake out of the mold later(use induvidual muffins sheets, it gives a little bit of more work to do but it is much easier to take the muffin out of the mold).
• Pour the mixture into the mold almost to the top(leave 1cm or so, just for precaution of spelling the dough.
• Pre-heat the oven for about 15 minutes.(low temperature, around 180C.
• On the low heat(180c) put the muffin sheet for about 5 minutes, 7 on the most.(Keep trying to find out the perfect timing that works for you)
• After taking the baking sheet out of the oven let it rest of 2 to 3 minutes and then turn it upside down on a plate (The mini cakes should be hard on the outside enough to hold its original shape and all creamy and melted inside)Get each little cake with caution for not breaking them and put on individual plates.
• Put a ball of vanilla ice-cream on the side, Serve while it is hot!
• P.S.when you spoon the mini cake it will open and a rich creamy filling will pour out.

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!

BLACK FOREST GATEAU

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

CHOCOLATE HAZELNUT GATEAU

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts., In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., In a saucepan, bring the butter, corn syrup and water to a boil, stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of cake. Garnish with almonds and mint.