Gateau Marcel

Ingredients for Gateau Marcel

Instructions for Gateau Marcel

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

Chop the chocolate and pour it into a bowl of steel or glass, designed for water bath. Melt chocolate and butter over water bath, but make sure it does not get too hot, it should only have hand temperature. Pour 2/3 of the sugar into a bowl with the egg yolks and whisk it whit and air together. Whip the whites stiff in another bowl and add the final third of the sugar along the way. Gently turn the chocolate mixture into the bowl with the whipped egg yolks. Then fold the whites together with the chocolate and egg mixture to end up giving a homogeneous mass.

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. Pour half of the mousse up into the mold and bag it at 175 ° for approx. 30 min. Put the rest of the mousse to rest in the fridge. Take the mold with the bottom of the oven even though it does not look completely finished. It will collapse, and it is meant. Let it cool a little, finally in the refrigerator.

Spread the orange marmalade on top of the cooled bottom in a nice, even layer, but avoid spreading it to the edge. Spread the rest of the chocolate mousse on top of the bottom with the marmalade and smooth it out so that the surface is nice and even. 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. Point the cocoa over the cake and decorate it if necessary. With dark, light or white chocolate chips.


tips:
Ingenious cake that can be made without decoration and marmalade and still be a heavyweight in chocolate cake dining.