Chocolate Gateau Recipe - Dark chocolate cake that melts in the mouth.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cocoa powder(कोको पावडर), Plain flour(मैदा)

Cuisine : French

Course : Desserts

Chocolate Gateau

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.

Chocolate Gateau Recipe - how to make Chocolate Gateau

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Prep Time : 26-30 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Cocoa powder 1/2 cup

  • Plain flour 1 cup

  • Unsalted butter 125 grams

  • Castor sugar (caster sugar) 1 cup

  • Eggs 2 medium

  • Vanilla essence 1 teaspoon

  • Self raising flour 1/3 cup

  • Soda bicarbonate 1 teaspoon

  • Milk 3/4 cups

Method

Step 1

Preheat oven to 180°C. Grease a cake tin & line the base with butter paper. Beat the butter & the sugar till light & creamy. Lightly beat the eggs. .

Step 2

Add the eggs gradually, beating well. Add the vanilla essence & mix well. sieve the flour , self raising flour , bicarbonate of soda & cocoa powder together.

Step 3

Mix the flour into the egg mixture using cut & fold method , adding the milk. pour the mixture into the prepared cake tin & bake in the per heated oven for 50 to 60 minutes.

Step 4

Check by inserting a skewer , it should come out clean Leave in the cake in the tin for 30 minutes & then demould.

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