Gâteau au Chocolat
Recipe for 8 pax
Pre-heat the oven 190c
3 egg yolks
3 egg white
125g coconut sugar
150g 70% Dark Chocolate Couverture
3 Tbsp almond milk
125g butter (diced and at room temperature)
Sieve the flour. Using a spatula mix together the 3 egg yolks and sugar till it becomes pale in colour. In a bowl, melt the chocolate with the almond milk over simmering water. Make sure to cover the bowl with cling film so the moisture doesn’t evaporate.
Whip the egg whites to a firm peak. Take the bowl of chocolate away from the simmering water and add the butter. Mix well until smooth. Add straight away the egg yolks/sugar mixture and quickly mix together. Gradually add the sieved flour and incorporate the whipped egg white.
Pour the mixture into a round cake tin and bake in the oven for about 25 minutes or until the tip of a knife comes out clean from the centre of the cake.
Once baked, leave to cool down in the tin and tip upside down onto a wired rack ready to be glazed with the ganache.
Chocolate Ganache (dairy free)
150g almond milk (unsweetened)
1 Tbsp coconut sugar
125g 70% Dark Chocolate Couverture
25g Cacao Butter
Bring the almond milk and coconut sugar to a boil. Pour half of it onto the chopped dark chocolate, let it sit for a little while and then stir using a spatula. Slowly Add the rest of the liquid. Once all the liquid is incorporated add the cocoa butter (finely chopped) and mix well using the spatula until you obtain a smooth and silky mixture.
10g Cacao Nibs
Once the cake is completely cool and the ganache ready, pour the ganache over the cake and using a spatula spread it evenly onto the cake, covering the side. Let it sit for a few minutes, then sprinkle some cacao nibs or a dusting of cacao powder.