21 January, 2013
~Gateau au Chocolat or French Chocolate Cake with Strawberry Sauce (Coulis)
I am really sorry that I have been M.I.A for the past few days, I have been busy enjoying life, family and friends and my favorite shows returning YAY!!!!. This weekend my baby had a lot of things going on, which I will mention later, but for now its all about CHOCOLATE, yes chocolate, hmmmmmm chocolate, who ever hates chocolate hates sun shines and rabbits and well all things sweet and delicious in this world and I would have to say that’s like everything, at least to me that is. I love Chocolate, all kinds of it, how its made from candy bars to luscious velvety cakes, dark white, milky, smooth, you get it right I heart chocolate period.
Gateau au Chocolat or in English lol French Chocolate cake. Now on Sunday it was game day at my house hold, video games all day with the family, fun fun, hamburgers from 5 guys, Cajun Fries, Guacamole and tortilla Chips and killing zombies with our pretend guns on wii. That’s how Sunday morning and afternoon went, I wanted to make something sweet and sinful as usual because I love sweets, I love dessert and I love to serve something home made and this time I chose a French Cake which was a hit. Most of my Family got seconds(hahaha) which made me really happy that they love it and I am sure I will be ask to make this again. I thank the french for creating such a delicious cake, it is dark, luscious, light and dense. This French Cake was perfect that words can not describe how good it is, you just have to experience it, paired with a strawberry sauce it is perfection and helps cut down the sweetness of the cake and together they created symphony of orgasmic deliciousness in my mouth.HMMMMMMMMMMMM
I know what your thinking “French Chocolate Cake, that looks hard to make” and trust me I’ve been there. I been wanting to make a French Cake for a long long while and I’ve kept it at the back of my mind, because I wanted to practice my baking skills first and I have, and when I made this cake it was easy, if you made a souffle before then you can make this cake it is the same method of cooking. Now Let me walk you through it.
First butter and sugar a 9 inch spring form pan with butter and sugar and tap out the excess
Like so then set aside. It is always good butter your pan so it make it easier to get the cake out. Now melt 3/4 cups of Unsalted butter on a really low heat on a sauce pan ( that’s 1 stick and 1 half of a stick which is 12 tablespoons of butter) and add your chocolate chips ( if you have bar of chocolate just chop them before adding to the butter) and melt stirring so the bottom of the chocolate does not burn, one the chocolate has melted set aside. Separate your egg whites and egg yolks and add the egg yolks one at a time mixing till its fully incorporated with the melted, slightly cooled chocolate, then add the sugar and vanilla mixing well. Set Aside.
now with your hand mixer with the whisk attachment, whisk on medium speed the egg whites till they are frothy then add sugar
Then Continue Mixing till the egg whites are white and glossy and are forming stiff peaks
Fold the Glossy Egg whites with the chocolate mixture till its incorporated. If some of the egg whites are showing don’t worry about it. Spread evening on the pan and bake for 35-45 minutes.
Once done, cool on a cooling rack and remove the sides and let cool completely
The Strawberry sauce is easy to make or really what ever berries you like but I love strawberries so I use strawberries. Cut the leafy tops and toss them on a medium sauce pan with 1/2 cup of sugar and cook on low
Once they simmer mash some of the strawberries to release some of their juices and cook on simmer for 5-10 minutes, stirring so the sugar don’t burn.
Once its cook, Puree the Strawberries in a blender till its smooth then strained on a strainer lined with cheesecloth for a finer seedless Strawberry Sauce.
Serve and drizzled over cooled slice cake. Eat and bask in its deliciousness. It’s cake heaven.
French Cake & Strawberry Sauce adapted from Cooking Melangery
- 10 Ounces of Semisweet Chocolate chips ( if using bars chopped, use any chocolate you like)
- 3/4 Cups of unsalted butter cubed
- 2 Teaspoons of good vanilla extract
- 5 Eggs, separated
- 1/4 Cups of flour
- 6 Tablespoons of sugar
- Berry Sauce (Coulis)
- 1 LB of Berries (What ever berries you like)
- 1/2 Cup of sugar
- 1/2 juice of half a lemon
French Chocolate Cake
Preheat oven to 350 degrees
Butter and sugar a 9 inch spring form pan tapping out excess
On a medium Sauce Pan on a very low heat melt butter, then add chocolate, mix and cook till chocolate is melted and smooth. Set aside. Transfer to a medium bowl and cool slightly. Separate the eggs, add egg yolks to the chocolate one at a time mixing each yolk till its incorporated, add the vanilla, 3 tablespoons of sugar and salt. Set aside.
With a hand mixer fitted with the whisk, mix egg whites till they are bubbly and frothy. Add 3 tablespoons of sugar and mix on high speed till the egg whites are glossy and form stiff peaks. Fold a 3 of the egg whites into the chocolate mixture gently, then fold in the rest of the Egg whites to the chocolate mixture till its incorporated. Spread evenly on a prepared pan and bake for 35-45 minutes till the cake has rise and springs slightly back when touch. Cool on a cooking rack removing the sides. Cool Completely.
Cut the leafy tops off the berries ( if using strawberries) add into a medium sauce pan with 1/2 cup sugar and cook on very low heat stirring. Once the sugar has melted and the berries are slightly thick, cook on simmer for 10 minutes stirring, then transfer to a blender and blend till it is smooth. Strained the pureed berry sauce on a strainer lined with cheesecloth. Once fully strained add the juice of a half lemon, stir and cool completely and serve with chocolate french cake.
Note: You do not have to strained the berry sauce if you don't want to: Omit this part, but I prefer a smooth berry sauce.
French Cake and Sauce adapted from Cooking Melangery