If you’re a chocolate lover, you simply must try this decadent and rich Gâteau au Chocolat Suisse. This Swiss chocolate cake is a classic dessert that is sure to satisfy your sweet tooth. Here’s how to make it:
Ingredients:
- 1 cup unsalted butter
- 8 oz. semisweet chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup all-purpose flour
- 6 large eggs, separated
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- Powdered sugar, for garnish
Instructions:
- Preheat your oven to 350°F. Grease a 9-inch springform pan and set it aside.
- In a large saucepan, melt the butter and chocolate chips together over low heat, stirring occasionally.
- Once melted, remove the saucepan from the heat and stir in the cocoa powder and flour. Mix until well combined and set aside to cool slightly.
- In a large bowl, beat the egg yolks with the granulated sugar until light and fluffy. Add the chocolate mixture to the egg yolk mixture and mix until well combined.
- In a separate bowl, beat the egg whites with the cream of tartar and salt until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture, being careful not to overmix.
- Pour the batter into the prepared springform pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and transfer the cake to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar and serve.
This Gâteau au Chocolat Suisse is a rich and indulgent dessert that is perfect for special occasions or just as a treat for yourself. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch. Enjoy!
Here are some additional tips to make sure your Gâteau au Chocolat Suisse turns out perfectly:
- Be sure to use unsalted butter in this recipe. If you use salted butter, it may affect the overall flavor of the cake.
- Use high-quality chocolate chips for the best flavor. You can also use a combination of semisweet and bittersweet chocolate for a deeper chocolate flavor.
- Sift the cocoa powder and flour before adding them to the chocolate mixture to avoid any lumps.
- When beating the egg whites, make sure that the bowl and beaters are clean and free from any grease or residue. Any fat can prevent the egg whites from forming stiff peaks.
- To fold in the egg whites, use a rubber spatula and gently scrape the bottom of the bowl as you fold. This will ensure that the egg whites are evenly incorporated without deflating them.
- Let the cake cool completely before dusting with powdered sugar. If the cake is still warm, the powdered sugar will melt and become sticky.
- To serve, cut the cake into slices using a sharp knife that has been heated in hot water and dried with a clean towel. This will help ensure clean slices without the cake sticking to the knife.
Follow these tips and you’ll have a beautiful, rich and indulgent Gâteau au Chocolat Suisse that’s sure to impress your guests.
