An Gateau Marcel Choclatecake

Ingredients for An Gateau Marcel Choclatecake

Instructions for An Gateau Marcel Choclatecake

To prepare the An Gateau Marcel Choclatecake recipe, please follow these instructions:

1. Chocolate and butter are melted in a bowl over a water bath.
2. Mix 2/3 portion of sugar with egg yolks and whip it white.
3. Whip the whites stiff in another bowl and add the last third of the sugar along the way.
4. Gently flake the chocolate mixture into the bowl with the whipped egg yolks.
5. Then flap the whites together with the chocolate and egg mixture to end up giving a uniform mass.
6. Rub a large spring form thoroughly with soft butter on the inside, sprinkle with sugar and beat the excess. This makes it easier to loosen the bottom when the cake is baked.
7. Pour half of the mousse into the mold and bag it at 175 ° for approx. 30 min. Put the rest of the mousse to rest in the fridge.
8. Remove the mold with the bottom of the oven even though it does not look fully finished. It will collapse, and it is meant. Let it cool a little, finally in the refrigerator.
9. Spread the rest of the chocolate mousse on top of the bottom and smooth it out to make the surface clean and even.
10. Put the cake back in the fridge and let it sit for a few hours or possibly. overnight. The cake is loosened from the edge and bottom of the spring shape with a knife.
11. Place the cocoa over the cake and decorate it if necessary. With dark, light or white chocolate chips.


tips:
Served as it is. Or better yet with ice cream and raspberry coulis