Bittersweet Chocolate Gateaux

How to make Bittersweet Chocolate Gateaux - Orange juice balances the bitterness of dark chocolate in this delightful cake served topped with strawberry compote.

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Main Ingredients : Dark chocolate (डार्क चॉकलेट), Strawberries (स्ट्रॉबेरी)

Cuisine : French

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Bittersweet Chocolate Gateaux Recipe Card

Prep Time : 11-15 minutes

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Bittersweet Chocolate Gateaux Recipe

• Dark chocolate chopped 1 cup

• Strawberries 10-12 + for garnish

• Butter 1 cup + for greasing

• Orange juice 1 cup

• Eggs 2

• Castor sugar (caster sugar) 1½ cups

• Vanilla essence a few drops

• Orange zest 2 teaspoons

• Refined flour (maida) 1 cup + for dusting

• Cocoa powder ½ cup

• Lemon juice 2 teaspoons

• Whipped cream 2 cups

• Fresh mint sprigs for garnish

Method

Step 1

Preheat oven to 180ºC.

Step 2

Put butter in a large bowl, add dark chocolate and orange juice. Microwave on high for one minute.

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Step 3

Break the eggs, separate egg whites and yolks and put them in two separate bowls. Add one cup castor sugar to the yolks and beat with an electric beater till light and fluffy. Add vanilla essence and continue to beat.

Step 4

Add orange zest to melted butter-chocolate mixture and mix. Add egg-sugar mixture and whisk well.

Step 5

Sift refined flour with cocoa powder into the bowl and fold gently.

Step 6

Add one teaspoon lemon juice to egg whites and beat till stiff peaks are formed.

Step 7

Grease a baking tin with butter and dust with refined flour. Dust off any excess flour.

Step 8

Add one third of the beaten egg whites to the chocolate mixture and mix well.

Step 9

Add remaining egg whites and fold in gently. Transfer the mixture into the baking tin and bake in the preheated oven for forty five to fifty minutes.

Step 10

Chop frozen strawberries and transfer into a non-stick pan. Add remaining sugar, liquor from the strawberries and remaining lemon juice and cook till strawberries are pulpy.

Step 11

Remove the cake from the oven and let it cool down to room temperature. Spread half the whipped cream evenly on the surface.

Step 12

Remove the cake from the oven and let it cool down to room temperature. Spread half the whipped cream evenly on the surface.

Step 13

Spread the strawberry compote in the centre.

Step 14

Serve garnished with mint sprigs.

Nutrition Info

Calories : 3885

Carbohydrates : 347.5

Protein : 50.2

Fat : 254.8

Other : Iron= 32.4mg