This time, I'll be introducing a chocolate gateau.
I spent a lot of time perfecting this recipe, and I've managed to make the best chocolate gateau I've ever made!
It's neither too light nor too heavy, yet still delivers the richness of the chocolate.
The key is to keep a close eye on the temperature!

Click here to watch the version without audio commentary:
本当美味しい【ガトーショコラ】【gateau chocolate】の作り方/パティシ...

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[Table of Contents]
00:00 Opening
1:06 Recipe
1:20 Mold Preparation
1:47 Dough Making
5:02 Meringue
11:15 Finish

Ingredients: For one 15cm round cake pan
100g sweet chocolate
60g unsalted butter
60g 35% heavy cream
45g egg yolks (for 3 medium-sized cakes)
40g granulated sugar
20g plain flour
40g cocoa powder
90g egg whites (for 3 medium-sized cakes)
50g granulated sugar
Approx. amount of non-melting powdered sugar

Preparation
Prepare the baking paper
Heat water for the double boiler to 60°C
Preheat the oven to 160°C before starting the batter
Combine the plain flour and cocoa powder
Chill the egg whites in the refrigerator

Directions
1. Mix the egg yolks thoroughly with the granulated sugar.
*Mix well until the mixture becomes whitish, but there's no need to incorporate air.
2. Place the chocolate, butter, and heavy cream in a double boiler and mix until the temperature reaches 50°C.
*After dissolving, save the hot water from the double boiler for later use.
③ Add ① and mix well. It's ready once mixed.
④ Make the meringue. Add the granulated sugar in three additions. Beat until stiff peaks form.
Then, beat on low speed for 1 minute to smooth the texture.
1st addition: When it starts to foam lightly, add 1/3 of the sugar.
2nd addition: When the foam becomes fine and fluffy.
3rd addition: When streaks begin to form.
*The timing of adding the sugar is important. Be careful not to beat it too stiffly.
⑤ Before combining with the meringue, adjust the temperature of ③ to 40°C.
⑥ Once it has reached 40°C, add 1/3 of the meringue and mix by scooping up from the bottom with a whisk.
Stop mixing just before the meringue is completely mixed.
⑦ Sift in the flour ingredients all at once. Switch to a rubber spatula and mix by scooping up from the bottom. Once the flour mixture is gone, continue mixing until thoroughly combined.
*The color and texture of the batter will change as you mix.
8. Add all of 7. to the meringue.
*Mix gently to avoid crushing any air bubbles.
9. Pour the batter into the mold. Drop the mold from a low position several times to remove any air bubbles. Place the mold in a tray and add hot water to a height of 1cm.
12. Bake at 160°C for 35 minutes, then remove from the tray and bake for an additional 10 minutes.
14. Immediately after baking, shock the batter 4-5 times from a low position.
*Shocking prevents shrinkage during baking.
15. Allow to cool without removing the mold. Once cooled, remove from the mold and sprinkle with non-melting powdered sugar to finish.

★Please chill thoroughly in the refrigerator before serving.
Ingredients: 1 round mold 15cm in diameter
100g dark chocolate
60g unsalted butter
60g heavy cream
45g egg yolks
40g sugar
20g cake flour
40g cacao powder
90g egg whites
50g sugar
Topping sugar

Preparations
・Prepare the paper pattern.
・Preheat water to 60°C.
・Preheat the oven to 160°C before starting to make the dough.
・Combine the flour and cocoa powder.
・Chill the egg whites in the refrigerator.

How to make
(1) Blend the egg yolks with the sugar.
※ Beat the sugar into the egg yolks mix well blended.
(2)Mix the chocolate, butter, and cream together over hot water until the mixture reaches 50℃.
After the mixture is melted, leave the hot water in the bowl for later use.
(3) Add (1) and mix well.
(4)Make the meringue. Add the sugar in three parts.
After that, smooth the texture on low speed for 1 minute.
First time: When the mixture becomes lightly foamy, add 1/3 of the amount.
Second time: When the foam becomes fine and fluffy
The third time: When it starts to form threads.
*The timing of adding the sugar is important. The timing of adding the sugar is important. Be careful not to make it too hard.
(5)Adjust the temperature of(3) to 40℃ before adding the meringue.
(6) Once the temperature reaches 40°C, add 1/3 of the meringue and mix with a whipper to scoop up the meringue from the bottom.
Stop when the meringue is not fully mixed.
(7) Sift in the flour mixture one at a time. Switch to a rubber spatula and mix as if sco...