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Lemon Gateau Au Chocolat recipe. What is a Gateau Au Chocolat? As the name implies, it’s a cake made out of chocolate as one of its ingredients. It has a very unique aesthetic of a deflated center that can be filled, commonly with a flavored ganache. The deflating occurs because meringue is being folded into a heavy butter cake batter. The air bubbles cannot sustain the heavy weight of the batter, making the sides set during baking, while the center collapses (so yeah, it may seem at first as if there's something wrong going with the cake lol). The result is a very rich, dense and chewy cake that very delicious to eat. This is my version for a lemon gateau au chocolat, which has a very pleasant lemoney flavor, topped with blueberry whipped cream which pairs fantastic with lemon. Cake Batter: 100g Melted Unsalted Butter 100g White Chocolate 3 Medium sized eggs: 57g Egg Yolks 90g Egg Whites 60g White Granulated Sugar (1) 50g Lemon Juice Zest of 1 Lemon 1/4 tsp Salt 1 tsp Vanilla Extract 70g Cake Flour 50g White Granulated Sugar (2) Blueberry Topping: 100g Frozen/Fresh Blueberries 20g White Granulated Sugar 15g Lemon Juice 3g Cornstarch 6g Water Blueberry Whipped Cream: 130g Heavy Cream 13g Sugar 26g Blueberry Puree For the cake batter: 1. Preheat your oven to 160C (fan mode off), setting a baking rack at the lowest level inside the oven. 2. In a bowl, melt the butter and white chocolate together in the microwave, and mix until combine. Allow it to cool down so it is about at body heat temperature. 3. In a separate large mixing bowl, combine the egg yolks with the sugar, salt, vanilla and lemon juice. Whisk well until uniform, then add in the cooled down white chocolate ganache. Whisk it thoroughly until smooth. 4. Sift the flour over the cake batter and whisk it in until smooth. Then add the heavy cream and combine it into the cake batter. 5. In a separate mixing bowl, beat the egg whites and sugar (2) to stiff peaks meringue. 6. Fold the meringue into the cake batter in 3 parts, until it leaves no traces. 7. Pour the cake batter into a prepared cake pan and bake for 40 minutes. 8. The cake will rise nicely all the way to the top of the pan- as soon as it is done baking, tap the baking pan on the counter to release the steam and the cake will deflate in the center. 9. Leave the cake to cool down completely on the counter (while still in the pan) for at least 3 hours, then refrigerate (while still inside the cake pan) until it not even warm to the touch. For the blueberry topping: 1. In a small saucepan, combine the blueberries and sugar and cook on low-medium heat until the sugar completely dissolbed, and the mixture simmers. Add the lemon juice and stir it in. 2. Mix the cornstarch with the water and add it into the saucepan. 3. Cook on medium heat until the mixture thickens. Cool down to room temperature before using. For the blueberry whipped cream: 1. In medium sized mixing bowl, combine the heavy cream, sugar and blueberry puree and beat it on medium-high speed to stiff peaks cream. 2. Take out 60g of cream for piping decorations and transfer it to a piping bag fitted with a large open star piping tip. Assembly: 1. Unmold the cake from the pan and place it on a cake board. Top the cake with all the cream you have left in the bowl, smoothen the top part and arrange the sides. 2. Pipe decorations around the edge of the cake, and top the center with the blueberry topping. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #cakesoftiktok #lemonblueberrycake #gateauauchocolat #lemoncakerecipe

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