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Friday, January 27, 2017

Rich chocolate flavor and moist gateau chocolat - Gluten-free sweets

I baked classical style gateau chocolat blended 55% of cacao bitter chocolate, It have mild and rich chocolate flavor!! Then it have moist, fluffy and good balance of sweet and bitter chocolate taste.
Additionally this is gluten-free, because I use cornstarch instead of wheat flour. Texture became more moist and smoothly for melt in the mouth, it better than use wheat flour. But be careful, you can't stop eat definitely because this is very delicious :)      


Chocolate is fantastic ingredient.
As you know chocolate have kind of taste and flavor, bitter chocolate, milk chocolate and white chocolate etc. You can bake/make delicious chocolate sweets even you failed, If you chose delicious chocolate. So, Chocolate cake is good for the beginner:)
Then chocolate had known by medicine food long time ago. It is good for beauty and healthy. Bitter chocolate blended high rate of cacao have rich nutrition of dietary fiver, mineral, high quality of fat and polyphenol. Those are effective to relax, anti-aging and strengthening your immune system. ( Just in case : Milk chocolate and white chocolate blended a lot of fat and sugar more than bitter chocolate.. )   

How is the Valentines day culture in your country?
In Japan, present chocolate to guy from girl!! Girls really busy to bake chocolate sweets or buy chocolate for the day... I want to get chocolate from guy at that day honesty...

Outstanding nutrition and keyword
Vitamin E, Iron, Calcium, Magnesium, Cocoa polyphenol, Zinc, Dietary fiber, theobromine, Niacin, Oleic acid (unsaturated fatty acid), GABA (GABA: amino acid)

RECIPE

Cooking video 
Ingredients (Two for 8 inch×4 inch loaf pan or two 6 inch round cake pan )
120g--egg yolk (4.23288 oz 0.2645544 lb)
180g--sugar (6.34932 oz 0.3968316 lb)
45g----cornstarch (1.58733 oz 0.0992079 lb)
100g--cocoa powder (3.5274 oz 0.220462 lb)
Chocolate
150g--dark chocolate cacao 55% (5.2911 oz 0.330693 lb)
120g--butter (4.23288 oz 0.2645544 lb)
60ml--fresh cream
Meringue
240g--egg white (8.46576 oz 0.5291088 lb)
100g--sugar (3.5274 oz 0.220462 lb)

How to cook 
Pre-cooking
Bring back to room temperature all ingredients.
Melt chocolate with in a double boiler.
Put cocoa powder and cornstarch through a sifter.

Step 1 : To combine chocolate ingredients
Put butter into the melting chocolate and blend well until butter melt completely. Add fresh cream into it and blend well.

Step 2 : To make meringue
Whisk white egg well, add sugar and whisk well.( for three times) Then whip those until stiff peaks form after add all amount of sugar.  

Step 3 : To blend all ingredients 
Whisk egg yolk and sugar into the bowl until creamy. Add chocolate ingredients combined at Step 1 and blend well. Put cocoa powder and cornstarch into those, and blend well. Add 1/3 of meringue and blend well, and add remaining of meringue into those.
Put those loaf pan and bake in an oven 350℉ during 50 to 60 minutes.  Cool it to room temperature while put in the loaf pan.

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