Name: Bittersweet Dark Chocolate Fallen Gateau recipe by PassionateAboutBaking Rajpal at BetterButter
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 100 gms bittersweet dark chocolate (72%); 120 ml boiling water; 50 gms cocoa powder; pinch salt; 2 eggs separated; pinch of cream of tartar; 1 tsp pure vanilla extract; 50 gms almond meal; 15 ml kirsch; 1 tbsp powdered sugar; Topping; 100gms low fat cream chilled; Few sprigs fresh mint; Dark chocolate shavings; Balsamic strawberries {1/4 portion}; 200 gms strawberries sliced; 1/4 cup brown sugar; 1/2 vanilla bean scraped; 1 tbsp aged balsamic vinegar

ABOUT Bittersweet Dark Chocolate Fallen Gateau RECIPE

A cake adapted from an Alice Medrich recipe. This gateau is like an ugly duckling, almost flourless cake, which gets dressed up to go out. Reminds me of a Shakespearean tragedy as it bakes ; the rise and then the tragic collapse. Left ‘undressed’, it’s a moorish, rustic sunken cake, beautiful in my eyes. Barely any flour makes this cake more special.

Ingredients Serving: 8

100 gms bittersweet dark chocolate (72%)
120 ml boiling water
50 gms cocoa powder
pinch salt
2 eggs separated
pinch of cream of tartar
1 tsp pure vanilla extract
50 gms almond meal
15 ml kirsch
1 tbsp powdered sugar
Topping
100gms low fat cream chilled
Few sprigs fresh mint
Dark chocolate shavings
Balsamic strawberries {1/4 portion}
200 gms strawberries sliced
1/4 cup brown sugar
1/2 vanilla bean scraped
1 tbsp aged balsamic vinegar

Instructions

Preheat oven to 190°C. Line the bottom and sides of the tin with baking parchment.
Place the egg whites in a clean bowl with the cream of tartar and beat to soft peaks. Add 75 gms of sugar and continue to beat until stiff peaks form.
Place the bittersweet chocolate in a large bowl and microwave for 1 minute to soften. Add the remaining 100 gms sugar and boiling water. Whisk until the chocolate has melted completely.
Add the vanilla extract and egg yolks. Whisk until smooth. Add the cocoa powder, whisk in well.
Now add the kirsch, almond meal and flour. Stir in to mix completely.
Add 2-3 tbsps on the beaten whites to loosen the batter, then add the remaining beaten whites and fold in gently.
Turn batter into prepared tin and bake for about 30-35 minutes until a tester inserted into the center comes out clean.
Cool completely on a rack. Gently de-mould and sift powdered sugar over the top.
Balsamic Strawberries: Place all ingredients in a saucepan and simmer for 2-3 minutes until the strawberries soften. Strain strawberries, transfer to a bowl. Return syrup to pan and reduce to a thick syrup.
Pour over strawberries and cool completely. Can be stored in the fridge for 4-5 days.
Top with unsweetened whipped cream and balsamic strawberries.

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