Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Gâteau au chocolat moelleux avec glaçage miroir
Un gâteau au chocolat très moelleux, simple à réaliser en trois étapes, recouvert d'un glaçage miroir brillant. Idéal pour impressionner vos invités ou célébrer une occasion spéciale, ce dessert allie légèreté de la mousse et éclat du miroir chocolaté.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Faire fondre le chocolat sans le brûler
- • Incorporer le mélange œufs‑sucre sans faire retomber la mousse
- • Température du glaçage (33 °C) avant le versement
- • Congeler le gâteau avant le glaçage pour une surface lisse
Safety Warnings
- • Manipuler la casserole avec des gants de cuisine car le mélange est très chaud
- • Ne pas laisser le chocolat brûler lors de la fonte
- • Faire attention aux éclaboussures lors du versement du glaçage chaud
- • Utiliser un thermomètre pour vérifier la température du glaçage avant de le verser
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Revisited Lamb Wellington for Easter
A festive version of the classic Beef Wellington, made with a lamb fillet, Parma ham, spinach, honey‑roasted carrots and a golden puff pastry. Ideal for an elegant Easter meal.
Small homemade stacked pieces (choux with pastry cream and caramel)
An elegant stacked cake composed of light choux filled with vanilla pastry cream, glazed with a thin caramel and decorated with pistachios and strawberries. Ideal for a birthday or a special event, this homemade recipe uses few ingredients but requires some key techniques such as shaping the choux, making a silky pastry cream, and handling hot caramel.
Vanilla Rice Pudding with Salty Butter Caramel and Espelette Pepper
Regressive dessert with Pyrenean influences: a silky rice pudding flavored with Réunion vanilla, topped with a salty butter caramel spiced with a hint of Espelette pepper. Easy to prepare, it improves after a night in the fridge.
Chicken cutlets with camembert sauce, served with Sarladaise potatoes
Golden chicken cutlets, topped with a silky camembert, cream and shallot sauce, served with small Sarladaise potatoes. An express French recipe, perfect for a quick and indulgent dinner.
Stuffed Lamb Rack with Orange, Honey and Balsamic
A tender European lamb rack, stuffed with a sweet‑savory mix of walnuts, prunes, honey, balsamic vinegar and orange zest. Cooked at high heat for 15 minutes, it remains pink in the centre and pairs perfectly with a light veal stock sauce. Ideal for an elegant yet quick dinner.
Moist Gingerbread Cake Baked in the Oven
A moist gingerbread cake, scented with Christmas spices and lightly glazed with apricot jam for a festive shine. Ideal for celebrations, it is easy to prepare in a loaf pan and keeps well in the refrigerator or freezer.