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Invisiblesweetsweet
Stranger Danger
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Registered: 02/08/07
Posts: 1,650
French Cake
    #7344926 - 08/28/07 02:51 PM (16 years, 6 months ago)

I recently took a holiday in France, and had this orgasmic chocolate cake. It appeared on the menu simply, gâteau de chocolat.

It was ungodly rich and moist!

Does anybody have a recipe for this sort of thing? Or do we have a specific name for it in English?


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InvisibleVeritas
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Re: French Cake [Re: sweetsweet]
    #7345021 - 08/28/07 03:10 PM (16 years, 6 months ago)

"gateau au chocolat" means Chocolate cake, so the recipe could be one of many variations.  :shrug:

Here's a link that includes a few variations:

Gateaux

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Invisiblesweetsweet
Stranger Danger
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Re: French Cake [Re: Veritas]
    #7345541 - 08/28/07 05:29 PM (16 years, 6 months ago)

Yeah, that's why I couldn't find a proper recipe.

Thanks for the link! I think it was the chocolate mousse cake :heart:


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InvisibleVeritas
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Re: French Cake [Re: sweetsweet]
    #7345604 - 08/28/07 05:45 PM (16 years, 6 months ago)

IMO, the reason that French chocolate cakes are so delicious is that they use LOTS of butter & often add liqueur for flavor (rather than vanilla extract). I had a mousse cake w/Grand Marnier years ago...YUM!

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InvisibleBrainiac
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Re: French Cake [Re: sweetsweet]
    #7346130 - 08/28/07 08:28 PM (16 years, 6 months ago)

Was it a slice of cake or a like a cup cake ?


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Invisiblesweetsweet
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Re: French Cake [Re: Brainiac]
    #7347169 - 08/29/07 04:08 AM (16 years, 6 months ago)

It was a small dome cake.


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InvisibleBrainiac
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Re: French Cake [Re: sweetsweet]
    #7348256 - 08/29/07 12:13 PM (16 years, 6 months ago)

Maybe

Chocolate lava cakes
Categories: Desserts Chocolate Cakes & coo Breads Muffins & r
Yield: 8 Servings
CHOCOLATE LAVA FILLING-----
3 ounce Bittersweet or Semisweet --
Chocolate; finely ch
6 tablespoon Whipping cream
1 tablespoon Light corn syrup
1 teaspoon Vanilla
CAKES-----
8 ounce Bittersweet or Semisweet --
Chocolate; finely ch
¼ cup Hot coffee or water
1 ½ teaspoon Vanilla
¾ cup All-purpose flour
⅛ teaspoon Salt
½ cup Unsalted butter -- softened
½ cup Sugar
3 large Eggs -- separated
TOPPINGS-----
Cocoa powder for the tops
Ice cream =OR= custard sauce
For serving
These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They're best served just out of the oven. For the filling, line a plastic ice cube tray with a large piece of plastic wrap. With your fingers, gently poke the plastic down into eight of the cubes so they are fully lined with plastic. Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at least 4 hours, or cover and freeze up to a month. For the cakes, place rack in center of oven and heat to 425~. Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest. Fill each prepared souffle dish about halfway full with the chocolate batter. Gently bury a frozen chocolate cube in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes. Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over =============== Reply 38 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1 To: VDRJ67A PATTI ANDERSON Date: 09/02 From: VDRJ67A PATTI ANDERSON Time: 4:30 PM Chocolate Lava Cakes (part 2) top and serve with ice cream or custard sauce as desired. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


1 1/2 cups (3 sticks) unsalted butter, cut into pieces
1 cup freshly brewed coffee
1/2 cup water or milk
3/4 cup unsweetened Dutch-process cocoa
3 cups all-purpose flour
3 1/4 cups granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup sour cream
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting

Chocolate Coconut Glaze:
6 ounces semisweet chocolate, finely chopped
1/2 cup canned unsweetened coconut milk
1 to 2 tablespoons corn syrup
1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted

Equipment: 12 cup jumbo muffin tin

Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.

Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.

Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.

Individual Chocolate Indulgence Cake

1 cup bittersweet chocolate
6 tablespoons butter, unsalted
1/4 cups sugar
2 eggs
1/4 cup all-purpose flour

Optional:
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows

Chocolate Sauce:
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar

Preheat the oven to 400 degrees F.

In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.

For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.

In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.

Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.

The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.


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:Awesketch:

:cool: Fair is Fair :devil:

Edited by Brainiac (08/29/07 12:29 PM)

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Invisiblesoochi
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Registered: 08/13/02
Posts: 2,420
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Re: French Cake [Re: sweetsweet]
    #7349741 - 08/29/07 08:18 PM (16 years, 6 months ago)

Most likely you had what's called a "Reine de Saba" Cake
(Queen of Sheba) which has very little flour and more like a dense brownie-like confection. A regular french chocolate gateau would most likely be made with ground almonds/almond paste and again very little flour (unless it's a genoise then it's more sponge-like) making it very moist and almost undercooked in texture when properly baked.

Sorry if this confused you.


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OfflineLiquidSmoke
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Re: French Cake [Re: soochi]
    #7350188 - 08/29/07 10:57 PM (16 years, 6 months ago)

can you give us a recipe please?


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OfflineIrishTemper
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Last seen: 16 years, 6 months
Re: French Cake [Re: LiquidSmoke]
    #7354718 - 08/31/07 02:47 AM (16 years, 6 months ago)

sounds really good

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