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Smooth Chocolate Cake
2023-09-22
https://www.metro.ca/userfiles/image/recipes/theo-gateau-12211.jpg
PT45M
PT1H00M
PT2H00M
Cake :Preheat oven at 325OF (160OC).Butter a 10in (25cm) diameter chimney pan. Add cocoa powder and tilt the pan to cover entire surface with cocao powder (discard leftover powder).Mix together flour, baking soda and salt.Melt Theobroma chocolate in a bain-marie (water bath) until chocolate is smooth. Note: if you use the microwave, make sure to melt the chocolate only 45 seconds at a time and stir well to avoid burning the chocolate.Place instant coffee powder in a large measuring cup (500mL) and add the boiling water. Mix until coffee is completely dissolved. Add enough cold water to obtain a total of 375mL (1 ½ cup). Add milk and stir.In another bowl, with an electric mixer, mix butter for 1 minute. Add sugar and continue mixing until preparation is fluffed and smooth.Add eggs, 1 at a time, and mix well after each addition.Blend in melted chocolate and vanilla.Add dried ingredients and coffee mix, alternating between the two, and mix at slow speed until batter is well blended. Do not over-mix.Pour batter in the pan.Bake for approximately an hour, until a toothpick comes out clean when inserted in center of cake.Let cool down completely.Cake will stay fresh 2 days on the countertop and 2 months in the freezer.Chocolate sauce :In a small saucepan, melt together butter, sugar and chocolate until mix is smooth.Take saucepan out of the fire. Add spoonfuls of the mix to the egg yolks, slowly, to warm the egg yolks without cooking them.Pour the egg yolks into the saucepan and blend rapidly.Cook over stove top for 15 minutes while constantly stirring.Take out of the fire and let the mix cool-down for approximately 5 minutes, then add milk and stir well.Add hot water if necessary until you obtain desired texture.Chocolate sauce can be served hot or warm.
10-12
Metro
0
0
0
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4 tablespoons (60 mL) unsweetened cocoa powder
2 cups (500 mL) flour
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) Salt
160 g 2 tablets Theobroma 70% dark chocolate
1/4 cup (60 mL) instant coffee (plain or espresso)
2 tablespoons (30 mL) boiling water
Cold water (see below)
1 cup (250 mL) unsalted butter, softened
2 cups (500 mL) Sugar
3 eggs, large
1/2 cup (125 mL) milk or orange juice
1 1/2 teaspoons (7,5 mL) vanilla
Chocolate sauce :
1 cup (250 mL) unsalted butter
1/2 cup (125 mL) Sugar
2 morceaux (26 g) Theobroma 70% dark chocolate tablet
4 egg yolks, scrambled
Hot water (facultative)
Smooth Chocolate Cake
10-12
Desserts
0:45
Preparation
1:00
COOKING
2:00
TOTAL TIME
Ingredients
-
4 tablespoons
(60 mL)unsweetened cocoa powder
-
2 cups
(500 mL)flour
-
1 teaspoon
(5 mL)baking soda
-
1/2 teaspoon
(2 mL)Salt
-
160 g
2 tablets Theobroma 70% dark chocolate
-
1/4 cup
(60 mL)instant coffee (plain or espresso)
-
2 tablespoons
(30 mL)boiling water
-
Cold water (see below)
-
1 cup
(250 mL)unsalted butter, softened
-
2 cups
(500 mL)Sugar
-
3
eggs, large
-
1/2 cup
(125 mL)milk or orange juice
-
1 1/2 teaspoons
(7,5 mL)vanilla
-
Chocolate sauce :
-
1 cup
(250 mL)unsalted butter
-
1/2 cup
(125 mL)Sugar
-
2 morceaux
(26 g)Theobroma 70% dark chocolate tablet
-
4
egg yolks, scrambled
-
Hot water (facultative)
Preparation
Cake :
Preheat oven at 325OF (160OC).
Butter a 10in (25cm) diameter chimney pan. Add cocoa powder and tilt the pan to cover entire surface with cocao powder (discard leftover powder).
Mix together flour, baking soda and salt.
Melt Theobroma chocolate in a bain-marie (water bath) until chocolate is smooth. Note: if you use the microwave, make sure to melt the chocolate only 45 seconds at a time and stir well to avoid burning the chocolate.
Place instant coffee powder in a large measuring cup (500mL) and add the boiling water. Mix until coffee is completely dissolved. Add enough cold water to obtain a total of 375mL (1 ½ cup). Add milk and stir.
In another bowl, with an electric mixer, mix butter for 1 minute. Add sugar and continue mixing until preparation is fluffed and smooth.
Add eggs, 1 at a time, and mix well after each addition.
Blend in melted chocolate and vanilla.
Add dried ingredients and coffee mix, alternating between the two, and mix at slow speed until batter is well blended. Do not over-mix.
Pour batter in the pan.
Bake for approximately an hour, until a toothpick comes out clean when inserted in center of cake.
Let cool down completely.
Cake will stay fresh 2 days on the countertop and 2 months in the freezer.
Chocolate sauce :
In a small saucepan, melt together butter, sugar and chocolate until mix is smooth.
Take saucepan out of the fire. Add spoonfuls of the mix to the egg yolks, slowly, to warm the egg yolks without cooking them.
Pour the egg yolks into the saucepan and blend rapidly.
Cook over stove top for 15 minutes while constantly stirring.
Take out of the fire and let the mix cool-down for approximately 5 minutes, then add milk and stir well.
Add hot water if necessary until you obtain desired texture.
Chocolate sauce can be served hot or warm.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
