Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, fluffy & moist gateau chocolat. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Fluffy & Moist Gateau Chocolat is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Fluffy & Moist Gateau Chocolat is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have fluffy & moist gateau chocolat using 11 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Fluffy & Moist Gateau Chocolat:

1. Get 1 quantities showed in For a 18 cm cake tin
2. Prepare 90 grams Chocolate (sweet)
3. Get 35 grams Double cream
4. Prepare 65 grams Unsalted butter
5. Make ready 35 grams Powdered sugar
6. Get 3 Egg yolks
7. Take 4 Egg whites
8. Get 60 grams Sugar (for meringue)
9. Make ready 25 grams Plain flour
10. Make ready 35 grams Cocoa powder
11. Make ready 10 grams Any liquor

Fluffy has the best fans and we thank you for your loyalty and patience. Fluffy was a gigantic, monstrous male three-headed dog who was once cared for by Rubeus Hagrid. Fluffy's greatest weakness was the inability to resist falling asleep to the sound of music. Rubeus Hagrid originally purchased Fluffy from a "Greek chappie" at The Leaky Cauldron. adjective fluffier or fluffiest. of, resembling, or covered with fluff. soft and lightfluffy hair. sentimental or overromantic; not very intelligent. characterized by nonviolent methodsfluffy environmentalist protestors.

Instructions to make Fluffy & Moist Gateau Chocolat:

1. Preparation: Line the cake tin with paper, chop the chocolate, leave the butter at room temperature to soften. Mix the plain flour and cocoa powder and then sift.
2. Put the chopped chocolate in a bowl and put the bowl over a bain-marie to melt the chocolate. Add the cream and stir until smooth. Remove the bowl from the bain-marie and leave to cool.
3. ※Do not let the chocolate cool too much. Otherwise the chocolate will harden and it will be difficult to mix with other ingredients at the next step.
4. Cream the butter and add the powdered sugar. Whip until fluffy. Add one egg yolk at one time and whisk constantly to incorporate air.
5. Add the cooled chocolate to Step 3 and whisk.
6. Make the meringue. Put the egg whites in a bowl and add the sugar in 2 to 3 batches. Whisk until stiff peaks form (until the meringue doesn't drop when you hold the bowl upside-down.)
7. Scoop 1/4 of the meringue with a spatula and add to the chocolate mixture. Combine gently and lightly.
8. Add the sifted flour and cocoa powder and stir until everything is mixed well. Add the liquor (or milk) and loosen the batter.
9. Add the rest of meringue and fold in evenly.
10. Pour the batter into a cake tin lined with paper and flatten the surface.
11. Bake in an oven pre-heated to 160°C for about 50 minutes. It'll ready when you insert a skewer in a crack on the cake and it comes out without uncooked batter.
12. Remove the cake tin from the oven and drop the tin when you hold. Leave to cool the cake in the tin. After it's cooled down remove the cake from the tin and sprinkle with powdered sugar.
13. If you melt the chocolate and butter at the same time (this is a normal procedure for making a chocolate cake), the cake will shrink a lot and won't look as nice.
14. With this method the air is incorporated in the cake evenly and you will have a thick cake. On the day you make the cake it is soft and the next day it will be dense and moist. It will be tasty on either day.
15. This is a rich cake so I made the 18-cm cake less thick, compared to a 15-cm cake. The baking time is the same.
16. If you like, you can fill the baking tray with some hot water and place the baking tin with the batter on top – this will make it extra moist and soft. It won't burn easily so it will be nice for those who don't like the slight bitterness of chocolate.

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So that’s going to wrap it up for this exceptional food fluffy & moist gateau chocolat recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!