Quantcast

El Rey Warm Chocolate Gateau - WCAX.COM Local Vermont News, Weather and Sports-

El Rey Warm Chocolate Gateau

Posted: Updated:
BURLINGTON, Vt. -

El Rey Warm Chocolate Gateau
Michael's on the Hill Restaurant
Chef Michael Kloeti

Yields 6 each

Ingredients:

 

  • 5 each Egg Whites
  • 5 each Egg Yolks
  • 2 oz. Sugar
  • ¾ pound Dark Chocolate (we use El Rey-single origin, fair trade from Venezuela)
  • 4 oz. Butter, unsalted
  • 1 ounce Butter to grease ramekins
  • 2 Tablespoons Sugar to dust ramekins
  • 6 each Ovenproof ramekins

 

Method:

-Preheat oven to 425 degrees

-Melt chocolate in double boiler with butter

-Grease ramekins with butter and then dust with sugar

-Whip whites until they are stiff, then add yolks and beat to 3 times its volume.

-Add sugar half way through beating process

-Fold in chocolate mixture

-Fill ramekins with batter ¾ high, and place on a baking sheet.

Bake for 7-9 minutes from room temperature state in hot oven.

-Dust generously with powdered sugar and serve immediately.

*For a treat, stick a piece of white chocolate in the middle before baking! Serve with ice cream, or your favorite sauce.

In the Winter, we like serving this rich cake with a fresh citrus salad made from blood oranges and tangelos.

* These cakes may be stored uncooked in their ramekins in the refrigerator for up to 1 week covered. Before baking, let them stand at room temperature for a minimum of 20 minutes.

Method:

Combine all ingredients and serve with the gateau.

This tart salad is an excellent match for the sweet, chocolate decadence.

Notes:

Serve with fresh strawberries. They are great for dipping!

Related Story:

Cooking a memorable dinner for your Valentine

Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and WCAX. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.