A Failed yet Incredibly Illuminating Protein Dark Chocolate Gateau
Even though this recipe didn’t exactly work, it brought to light several revelations that, taken together, made this whole failed attempt absolutely worth it. Before I go into what these revelations were though, there’s a few things I’d like to point out.
First is the fact that I’ve never made a gateau. I guess it was ‘a bit’ presumptuous to think that I could make a gateau without following a recipe; that I could make a rich chocolate gateau without using sugar, butter, or full fat (whipping) cream; that I could make a rich chocolate gateau using instead protein powders; that I could make a chocolate protein gateau that looked and tasted 100% like ‘real’ gourmet-style gateau; that I could make a gateau and have it turn out picture perfect on my first attempt.
What can I say though? Carrying out some experiments requires a bit of delusion sometimes – a bit of fearless conviction in ‘winging it’ as a methodology. Let me tell you what happened. It all began with me trying to make a crust.
1/2 cup rolled oats
1/2 cup ground almonds
1/2 cup vanilla whey
1 tablespoon almond butter
1/2 teaspoon toffee flavdrops
I blended all this together with a small amount of water and packing it down onto the bottom of a cake thing. I stuck this in the oven (at 160 C / 320 F) for 10 minutes and took it out before proceeding to make my filling – the actual ‘meat’ of the gateau.
This is where revelation #1 came screaming out at me (thanks to the gateau that Mr. Blumenthal’s cooked on How to Cook like Heston): Passionfruit + chocolate = MADNESS. Mount Olympus… fufffffffffff… I couldn’t believe it. I had never thought of combining those two ingredients and AAAAAAA!
1/2 cup strained passionfruits+milk+half-fat cream (to get this, I just put 1/4 cup of low-fat cream + 1/4 cup of whole milk in a pot with two scooped-out passionfruits. Right before the above was about to boil, I removed this from the heat and used a strainer to strain the passionfruit, leaving all the passionfruity liquid on a bowl.)
1/4 cup vanilla casein + water
2.5 tablespoons cocoa powder
4 squares 90% chocolate – melted
Mixed together in a bowl.
Macros per Serving (out of 4):
12g carbos (2g sugars/2g fiber)
14g fat (5g sat)
I added this chocolate creaminess to the crust, stuck in it the freezer, and waited 20 minutes before I took it out. BIG mistake, this was. I should have waited longer! Because it had definitely not frozen – it all just collapsed, revealing also way too much crust :-((( To sum it all up, here is a list of mistakes and revelations.
My ratio of crust to filling was off (I made way too much crush) + Not enough time in the freezer + Possible lack of egg in the filling + Possible lack of potential usage of powdered gelatine (so it definitely sets)?
Passionfruit simmered in cream/milk + melted chocolate = OMG!!!!! You should SERIOUSLY Consider adding this to Chocolate Protein Puddings and/or protein shakes because Oh, la, la, laaaa! + The crust, while not crunchy, was verrrrrrrrrrrry tasty and super easy, to say nothing of + the filling, even eaten solo, was out of this galaxy!