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Gateau au Chocolat Le Bec-Fin

Ingredients for the Cakes

10 egg yolks
3/4 cup of sugar
1 tablespoon water
7/8 cup pastry flour
10 tablespoons Dutch process cocoa powder
2 & 1/4 teaspoons baking powder
10 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Ingredients for the Syrup

2 cups sugar
2 cups water
1 cup dark rum

Ingredients for the Buttercream

5 whole eggs
3/4 cup sugar
3/4 pound semisweet chocolate, melted and cooled
9 tablespoons unsalted butter, softened

Ingredients for the Chocolate Fans

6 ounces semisweet chocolate couveture, finely chopped
1 tablespoon peanut oil
confectionersÕ sugar (for dusting)
3 to 4 ounces shaved chocolate (for garnish)

 

Method

 

Method for the Cakes

Preheat the oven to 350 F. Butter and flour three 8-inch cake pans. Combine the egg yolks, sugar and 1 tablespoon of water, and beat on high speed until light and pale yellow.

Sift together the flour, cocoa and baking powder and set aside. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Sprinkle in the sugar, then beat again until stiff and glossy.

Fold half of the egg whites into the egg yolk mixture. Fold in the dry ingredients, then fold in the remaining egg whites. Divide the batter among the three prepared pans. Bake for 30 minutes or until the cakes pull away from the sides of the pan. Allow to cool for 10 minutes, then invert the cakes onto racks to cool completely.

Method for the Syrup

In a small pan, bring the sugar and water to a boil. When clear, remove from the heat and stir in the rum. Let the mixture cool to room temperature.

Method for the Chocolate Buttercream

Whisk the eggs and sugar in the top of a double boiler set over simmering water until they are very warm. Pour this mixture in a mixer bowl and whip at high speed until cooled and light. Reduce the speed and pour in the melted chocolate. Increase the speed to medium and add the soft butter. Beat until light and fluffy, then set aside.

Method for the Chocolate Fans

Melt the chopped chocolate with the oil. Have ready 2 flat baking sheets. Warm them slightly in the oven, then remove. Using a flat metal spatula, spread the chocolate thinly over the backs of both sheets, dividing it evenly. Refrigerate until set, about 15 minutes.

Remove 1 tray at a time from the refrigerator. Line another sheet with parchment paper. Allow the chocolate to warm slightly, about 3 minutes. Test the chocolate by scraping up an edge of it with a straight-edged metal spatula. The chocolate should form wavy fans. If the chocolate breaks instead of fanning, it is too cold. If it will not come off the tray, it is too warm.

When ready, gently scrape up 3 to 4 inches of chocolate, using your free hand to lightly hold onto the edge of the chocolate fan. (This will encourage the other side to pleat freely.) As you finish each fan, place it on the parchment-lined baking sheet and refrigerate. (If storing, transfer to an airtight covered container and refrigerate for up to 2 days.)

Method for Assembling the Cakes

Using a long, serrated knife, split each cake into 3 layers each. For each cake, place 1 layer on a cardboard cake circle or a cake platter. Brush generously with the syrup. Spread a thin layer of chocolate buttercream over the cake, making sure to spread all the way to the edge. Top with a second cake layer, brush with syrup ad spread with buttercream, repeating until all 3 layers are assembled. Coat the entire cake with buttercream and garnish the sides with shaved chocolate.

Arrange the fans with their pointed sides in to make a circle around the outside edge of the cake. Then, arrange more fans to make a second circle forming a point in the center of the cake. (The entire top of the cake should be covered with layered chocolate fans.) Dust the top of the cake with confectioner's sugar and serve.