Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, authentic gateau du chocolat using chocolate cream. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Authentic Gateau du Chocolat Using Chocolate Cream is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Authentic Gateau du Chocolat Using Chocolate Cream is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook authentic gateau du chocolat using chocolate cream using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Authentic Gateau du Chocolat Using Chocolate Cream:

1. Take 15 cm diameter cake tin
2. Get HERSHEYS chocolate cream
3. Take A. Egg yolk
4. Prepare Granulated sugar
5. Take B. Egg whites
6. Get Granulated sugar
7. Prepare C. Cocoa powder
8. Take Cake flour
9. Make ready Baking powder
10. Prepare Butter
11. Prepare Icing sugar
12. Make ready Butter to grease tin

Instructions to make Authentic Gateau du Chocolat Using Chocolate Cream:

1. Prepare 3 bowls and put A, B and C in separate bowls. Microwave the butter on a heatproof plate for 1 minute.
2. Make a meringue with B using an electric mixer on high speed. When it starts becoming stiff, change it to a lower setting and beat to get a fine meringue.
3. Use the electric mixer from step 2 on A (no need to wash). Beat until it turns pale yellow in colour.
4. Add the melted butter to 3 and mix. Then add the chocolate cream and whisk.
5. Sift C into 4. Change from an electric mixer to a hand whisk, and mix. Then add a third of the meringue and mix.
6. Add half of the meringue that is left and fold in with a rubber spatula.
7. Put 6 into the meringue bowl and fold in gently, scooping up from the bottom, so you don't destroy the air bubbles.
8. Grease the tin with butter, and line the bottom and sides with parchment paper. The paper on the sides should be about 2 cm taller than the tin, as the batter will rise.
9. Bake in a preheated oven at 180°C for 28-30 minutes. When the surface puffs up and cracks, and the batter between the cracks is dry, the cake is done.
10. Leave to cool in the tin. When it is cool, take it out of the tin and peel off the parchment paper. Sift icing sugar on top using a tea strainer and it's done.

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