Gâteau Au Chocolat Recipe
chocolate cake, amarena cherries, Valrhona Équatoriale chocolate
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Ingredients
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Cake
Topping
Method
Cake Preparation
Melt the Chocolate
Preheat the oven to 180°C (350°F). In a saucepan, melt the Valrhona Équatoriale chocolate and unsalted butter together over low heat, stirring until smooth. Remove from heat and let it cool slightly.
Mix the Ingredients
In a mixing bowl, whisk together the granulated sugar and large eggs until pale and fluffy. Gradually add the melted chocolate mixture and vanilla extract, mixing until combined.
Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Bake the Cake
Pour the batter into a greased and lined 9-inch round cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Topping Preparation
Prepare the Whipped Cream
In a medium bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
Assemble the Cake
Once the cake has cooled, spread the whipped cream on top of the cake. Decorate with amarena cherries and sprinkle dark chocolate shavings over the top.