Moist Adult Gateaux-Chocola

Comments in blue are not part of the instructions

but are side notes/comments/speech.
Ingredients: For a 12cm diameter cake tin.
Butter 70g
Confectioners chocolate (Milk chocolate
chocolate should be fine) 90g
Granulated Sugar 130 g
Plain flour 25g
Cocoa Powder 10g
Egg Yolk 60 g (about 3 eggs worth)
Egg White 120 g (about 4 eggs worth)

or

cooking

Left is the cooking chocolate and right is the cocoa powder.

Gateaux-Chocola is a French Chocolate cake
Simplicity is deliciousness, A taste of home.
Gateaux-Chocola is a French baked chocolate cake. Rather
than buy it, many grandmothers and mothers make this
simple cake by hand at home.
[Special Preparation for the implements]
A 12 cm diameter round cake tin with a non-removal
bottom
Preparations.
Prepare the oven paper
Spread Out the over paper
For more details on this, see page 11.
1. On the bottom of the oven paper draw a round circle then
cut it out with scissors. For the sides, cut out a long,
narrow strip, the same height as the tin.
2. Spread some butter (not including in the ingredients) and
spread it around. Put the oven paper bottom and sides in.
Preheat the oven to 160 degrees. (Its a cake that doesnt

use a raising agent, so I would set it to 170 -180 degrees

and lower the temperature just before you put the cake in.
Also if you have a Japanese oven dont use the fan! - Anna)
Preheat the Oven.
The eggs and the butter should be room temperature.
(Important!)
Boil some water in a saucepan (this is for a double boiler).
Page 30
Moist Adult Gateaux-Chocola
Making the dough
1. Measure the flower and chocolate and put it into a bowl.
(Saa, lets go for it~)
2. In a pan heat up some water, once it gets to 50 60
degrees, put the bowl with the chocolate and butter
inside it. ( If you want to save time and make it
easier. Use a microwave to heat your chocolate and
add it to melted butter. If steam gets into the melted
chocolate it makes it kind of gross. - Anna)
The steams really hot so be careful!
3. On a low heat, using a spatula mix the butter and
chocolate together until they have melted.
Aokis Advice
The bowl with chocolate and butter inside placed
within a saucepan of hot water is an double boiler.
For making sweets its an important technique. Be
careful not to repeatedly keep putting the bowl in.
4. When its done take it off the heat, but keep it in the bowl
to retain warmth.
- Melt it until it becomes smooth and glossy.
- 5. Measure out the cocoa powder and flour in another
bowl.
- 6. Mix it all together well with a spoon until its the same

colour.
Until its all become the same colour mix it well!
Aokis advice.
Mix the flour and cocoa powder together well until
its the same colour, as once its done you will seive
it. When its achieved uniformity its done.
7. Sieve the powder with a sieve and then add the sugar.
8. Add the granulated sugar to the bowl with chocolate and
butter and mix well.
The bowl is still hot so be careful!
Im nervous!
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9. Break the eggs, and separate the yolk and the whites.
Here watch me.
10. Crack the eggs on a flat surface, so the shell splits in
two.
They came apart OK~
Gently, gently
11. Keep shifting the egg yolk in the shell so that the white
goes into a bowl. Then weigh the amount of the egg whites
and yolk respectively.
Aokis advice:
If you break the egg into 2 pieces sharply, you can move
the egg yolk between the two shell pieces and they will
separate naturally.
12. Remove any egg shell from the egg white and egg yolk
with a spoon.
Be careful to take care and not spill any.
13. Remove the bowl of chocolate mixture from the bowl of
water and add the powdered chocolate and sugar.
Aokis Advice
To make sure there are no left over lumps in the

chocolate/butter mixture stir it well with a spatula. Once it

has become glassy and smooth you can add the powder.
14. Stir it loosely with a spatula. Do not over stir it!
- Hold the spatula low down and stir strongly.
After youve given it about 5 big stirs, and theres
still some powder left then thats fine!
15.Making the meringue. Grasp the whisk firmly in the
center to make it easier.
First is practice.
OK! (making the meringue)
16. Hold the bowl with the egg whites on slightly slanted.
Beat usingan up-and-down motion, until it becomes foamy.
Yes like that.
17. The clear egg whites will gradually become white. The
texture will become foamy.
Im gradually getting used to it.
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18. When the meringue sticks to the whisk and holds its
shape, its done.
See, it doesnt fall back.
19. Add the egg yolks to the bowl with chocolate and mix in
with a spatula.
20. Add half of the meringue to the mixture. Mix it in with
big scooping motions.
First is half the mixture!
21. Add in the rest of the meringue, use the same motions
as before. Not round the edge of the bowl, but firmly
through the center.
Use big motions so the bubbles dont break.
22. When you can no longer see any white bubbles, give it a
last stir around the perimeter. Once youve done that the
dough is finished.
- Smell it
- It smells nice.

Next try it!

Mm! Delicious!
Aokis Advice.
When the dough is done, before you bake it try a
little bit of it on your finger. If the taste of the cake
dough isnt good, then the taste of the baked cook
will also be bad. Try a little, and if it tastes good
then it will be a big hit!
23. Pour it all into the cake tin at once.
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After that all you have to do is bake it,
Make sure its smooth!
24. Bake in a pre-heated oven (160 degrees c) for 40 50
minutes.
Is it done yet
25. Once its done/risen, take it out of the oven.
Its baked! It has a nice chocolate smell.
Its hot so use mittens.
26. Cover it with a flat plate and turn it upside down.
27. Lift up the cake tin.
Gently.
28. Get another flat plate and place it on top of the cake,
flip it again so the cake is on the other plate (So you are
flipping it back it its original state - Anna)
Be careful not to crush it.
29. Gently take away the baking paper, then its done. Once
you have let it cool down it while be moist and delicious.
Once its done its delicious, a homemade French
taste.
Next time I will make one for my friends too.

I think I originally translated this as Angel and Demon

Fruits Roll Cake But then the subbers used Devil (I
think?) for Kashinos nickname.

Page 36.
Sweet and Bittersweet in Perfect Harmony Angel
and Devil Fruits Roll Cake
Cocoa dough, and plenty of fruits rolled in, decorated
in white chocolate.
Ingredients. (For 1 roll cake)
Cocoa Dough
Egg whites 120g (Roughly 4 eggs worth)
Egg yolks 60 g (Roughly 3 eggs worth)
Corn Starch 30g
Cocoa Powder 12 g
Plain flour 33g
Granulated sugar 75 g
For the whipped Cream
Fresh cream (double cream for the rest of the world, the
stuff that says Whip if you live in Japan - Anna) 200 cc
(ml)
Granulated Sugar 25g
Vanilla Essence a little
Strawberry Cream
Strawberry Puree 40 g (Put some strawberries in a
blender)
Vanillas Sweets Magic
Putting either fresh or frozen strawberries in a mixer is OK!
1 sheet of gelatin 1 g (you may be able to substitute with
agar-agar - Anna)
Fresh cream 200 cc (ml)
Powdered sugar 40g
The inside:- Decoration
Whatever fruits you like (different kinds)

Flaked/Shaved White chocolate (store bought)

reasonable amount
Any shape is Ok since its going to be shaved.

Page 37:
Tin, tools and special preparations.
For the basics about tools, please see pages 62 63.
- A 29 x 29cm cake tin in.
- A mixer (to make the strawberry puree)
- A great anime episode
- A success thanks to the devil Kashino!
- The first trial run test for Ichigo was difficult at
Saint Maries Academy. The master of chocolate,
the ill-tempered Devil Kashino is rendered
speechless by what Ichigo thinks up of.A cake of
sweet and bittersweet chocolate, with enjoyable
fruits. Thanks to some advice yelled out by
Kashino in the middle of the test, Ichigos cake is a
big success. He may be bad-mouthed but at heart
he is a kind sweets prince!
Preparations!
- Sieve the corn starch, cocoa powder and flour together.
- Line the cake tin / baking tin with oven paper. The oven
paper should just be a little bit higher than the tin.
- Cool down the egg whites in the refrigerator.
- Preheat the oven to 180 degrees c.
- A. With whatever kind of sweets you are making, make
sure to sieve the flour first.
- B. Because the dough will swell up, you need to make
sure tray and oven paper is a little higher.
Instructions.
Making the Cocoa Dough.
1. Put the egg whites in a bowl with the granulated sugar

and mix them with a hand mixer until they become

foamy.
2. When it stands up by itself in peaks then the meringue is
done.
Vanillas Sweets Magic.
If the eggs are chilled they will become foamy more
easily.
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3. Whip the egg yolks well, and add them to the egg whites
and mix.
4. Seive the powder one more time into the mixture.
5. With a spatula, stir gently so the bubbles dont break.
6. Pour the mixture into the cake tin/baking tray and make
sure that its even. Bake in an oven(180 degrees) for 12
minutes.
Put oven paper on both sides for when it cools.
7. Put over paper over the other side too, so when you take
it out of the oven and place it on the cake cooler it will
dry.
Making the Strawberry Cream
8. Add the gelatin sheet to the water, and let it soak, then
take it out and wring it. Then add it to the strawberry
puree in a double boiler. Add the powdered sugar in 2 or
3 goes and mix in well.
Vanillas Sweets Magic.
Make sure the gelatin is melted thoroughly before
you add it ne
9. Once you have whisked the cream for the strawberry
cream until it forms peaks then add the strawberry puree
ingredients and mix well.
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Rolling the dough

10. Peel off the oven paper. Put the cake onto another
piece of larger oven paper, and spread the strawberry
cream on top.
11. Cut up your favourite fruits into bite-sized pieces.
Ichigos Sweets Memo
To make the dough and the cream for this roll cake is
a little time intensive. If you want to save some time
using pre-bought whipped cream and strawberry jam
is OK! You can omit the cream and decoration for a
simpler version. If you use your favourite fruits then
it will be delicious enough!
Using strawberry jam and a simple arrangement is
OK!
12. However you cut the fruits, line them up evenly.
13. Wind the cake up away from you like this (check page
39)
The oven paper is like a substitute sushi rolling mat, its the
same trick as making maki-zushi.
Finishing Touches.
14.
Once you have rolled it, wrap it up in the oven paper you
used before. Then wrap it up in some clingfilm and let it
rest in the refrigerator for a little while.
14. Mix together the whipping cream, vanilla essence and
sugar, until it becomes properly foamy (in peaks), Spread
it over (as much of) the roll cake as you can.
15. Once its been completely covered, sprinkly the white
chocolate over for decoration.

Page 40.
Buche de noel
Note this recipe seems a little long winded like it
requires you to have 2 double boilers/hot water baths (one

to melt the chocolate and another one for the gelatin)

Maybe Im wrong but I think you can skip the gelatin double
boiler. - Anna
(Passion fruit chocolate cream is very adult like)
The dough is the same as the Angel and Devil Fruits
Roll. The cream is changed though for Christmas
passion!
Try and make it this Christmas!
Ingredients (for 1 cake)
Cocoa Dough
Egg whites 120 g (About 4 eggs worth)
Egg yolks 60 g (About 3 eggs worth)
Corn starch 30g
Cocoa Powder 30g
Plain flour 33g
Granulated sugar 75 g
Passion-Chocolate Cream
a. Cream (double or whip cream if you live in Japan) 70 cc
(ml)
Passion fruit puree 70g (bought) 70g
Gelatin sheet 2 g (about 2 sheets)
Confectioners Chocolate (Milk) 230g
b. Cream (double or whip cream if you live in Japan) 200
cc (ml)
Banana Sautee
Banana 1
Butter 15g
Granulated sugar an appropriate amount.
Decoration.
Confectioners chocolate (sweet) 60g.
Whatever kind of decorations you like (silver dragee)
appropriate amount.

Page 41.
(For basic tool prepartion see pages 62-63)
Cake tin and preparing tools.
29cm x 29cm square cake tin / deep baking tray.
Sift the flour, cocoa powder, corn starch together.
Line the baking tray with oven paper, make sure its a little
higher than the tray.
Cool the egg whites in the refrigerator.
Preheat the oven to 180 degrees.
Instructions.
1. Refer back to the Angel and Devil Fruits Roll on page 36
for how to make the dough.
2. To make the Passion-Chocolate Cream. Put the gelatin
into water and let it soak well. Take it out and ring out any
moisture, and put it into a double boiler.
3. Put the milk chocolate into a bowl, and then half-melt it in
the double boiler (See
Figure A)
4. Heat the first lot of cream (labeled a in the recipe list)
and the passion fruit puree separately. Add them to the
chocolate you melted before. When it gets to the right
temperature, use a whisk to mix it altogether. Then add the
gelatin. (See B)
5. With the cream labeled b, put it in a bowl inside
another bowl with ice. Add the chocolate mixture from
before, and mix it altogether. (See C)
6. Cut the banana into easily eatable pieces, and sautee
them with butter and sugar. (See D)
7. Spread half of the Passion-Chocolate Cream onto the
cocoa cake. Scatter the banana pieces over the cream, and
then roll by hand. Wrap it up in the oven paper and then
clingfilm, and let it rest in the fridge awhile.
8. Spread the left over cream onto the roll cake.
9. For decorations put the chocolate into a double-boiler to

melt, Put it into a fine line piping bag and make you
patterns. (Using a pre-bought chocopen is OK too anyone
in Japan you can buy these at the 100 yen shop [Anna]).
Add your own decorations too.
Cooking Point!
(1)Be careful of moisture getting into the chocolate.
When using the double boiler you have to be careful of
steam getting in.If the temperature gets too high too
it will become stiff, about 50 degrees is right.
B. If you half-melt the chocolate in the double-boiler and
then add the fruit puree and cream, they will naturally melt
together at the right temperature.
Vanillas Sweets Magic
You can get passion fruit puree at a confectionary
store!
C. To the chocolate, we just add the passion fruit puree
and not all the cream. It now easily mixed together with
the whipped cream.
D. Raw bananas are OK too but, if you sautee them they
are delicious. They will melt the cream though so make
sure they are properly cooled down before you use them.
Vanillas Sweets Magic
They gain a sweet caramel fragrance!
----------------------------------------------------------------------------------------------------------------------Page 42:
Full of sweetness and heats up your body!
Chocola-Chaud (Chokora-Sho-)

Delightful on cold days, a sweet and rich original hot

chocolate. For those who like really sweet things!
When making sweets, this is good for any left over
chocolate.
Ingredients. (2 cup-fulls)
Confectioners chocolate (Sweet) 94 g
Milk 200 cc (ml)
Double Cream 200 cc (ml)
Granulated sugar 10g
Page 43:
Instructions:
1. Cut the chocolate up finely. (See A)
2. In a small pan, add the cream, milk and granulated sugar.
Add the cut up chocolate and heat. Use a whisk to mix it
together well. (See B)
3. When the chocolate has melted fully, pour it into a cup
(See C and D)
You can really use the milk and cream in proportions you
like!
Cooking Point!
A. To make the chocolate melt easilym cut the chocolate up
finely. Be careful not to injure yourself.
B. The heat should be medium. When mixing always use a
whisk for the chocolate to melt.
Vanillas Sweets Magic.
If it boils its no good! Once the chocolate has melted
its OK!
C. Once the chocolate has melted and the sugar disolved
its done.
Vanillas Sweets Magic
You can take off the surface membrane with a spoon
ne
D. Calmly pour it into a cup. If its hot be careful. It will

warm you from the bottom of your heart!