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Caption: Gâteau Marcel A French gourmet cake
Caption: This year my boyfriend baked a gâteau Marcel for my birthday for my familiy. The inventor of this sublime French gourmet cake is the French - Danish chef Michel Michaud who has been working as a chef on the Danish Falsted Kro, Kong Hans' Kælder og Ruths Hotel.
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Caption: Ingredients 1/2 vanille bean
200 sugar
250 g chocolat Vhalhona Manjari 64%
200 g butter
210 egg white
140 g egg yolk
2 tbsp all purpose flour
A little oli with neutral taste (for the pan - e.g. corn oil)
Cacao of good quality
1 pan (24 cm in diameter)
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Caption: Instructions:
Grease the pan with oil and cover it with baking paper. Grease and flour on the baking paper.
Split the vanille bean on the longitudienally and take out the pods with a little knife. Rus the pods together with some of the sugar with the knife, so the pods so they're getting separated. Chop the chocolat fine og melt it together with the butter at very low temperature.
Heat the oven to 165 degrees.
Beat sugar and eggs together to a fluffy and lighter in colour. About 3-4 minutes. Add carefully the melted chocolat and melted butter. Stir until smooth. Share the dough into two pieces.
Caption: Put the two tbsp all purpose flour through a sieve in the one of the two doughs. Fold the all purpose flour carefully and slowly into the dough.
Use a spatula. Put this dough in the pan.
Bake the bottom of the cake in the oven until the cake sets sligtly when gentle touched - about 30-35 minutes.
Let the cake cool shortly in the freezer. Let the cake be in the pan. Fill the other dough over the bottom of the cake as a cream. Put the cake into the fridge until the next day. Cut the cake out with a sharp knife that shortly have been hold under boiled water. Serve cold. Dust cacao on the top at first and then choped chocolat flakes.
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Caption: This is probably the best chocolat cake that I've ever tasted. It's incredible moist and rich of formidable chocolat
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