Hi, I’m Elise. Today, we’re going to prepare simple & rich whole-egg gateau au chocolat without meringue recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Simple & Rich Whole-Egg Gateau au Chocolat without Meringue Recipe
Simple & Rich Whole-Egg Gateau au Chocolat without Meringue is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Simple & Rich Whole-Egg Gateau au Chocolat without Meringue is something which I’ve loved my entire life.
To be with this particular recipe, we must first prepare a few components. You can cook simple & rich whole-egg gateau au chocolat without meringue using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Simple & Rich Whole-Egg Gateau au Chocolat without Meringue:
- Prepare 100 grams Chocolate
- Prepare 50 grams Butter (salted or unsalted)
- Prepare 2 Eggs
- Get 60 grams Sugar
- Get 50 ml Milk
- Get 30 grams Cake flour or plain flour
- Get 20 grams Cocoa powder (pure cocoa)
- Take 1 Powdered sugar or cocoa powder (for dusting)
Instructions to make Simple & Rich Whole-Egg Gateau au Chocolat without Meringue:
- First gather all of the ingredients together. The butter and eggs especially will be easier to use at room temperature.
- Add the chocolate and butter (chopped into small cubes) into a heat-resistant container and melt together in a microwave for just under 1 minute. Or feel free to use a bain-marie.
- Meanwhile, break the eggs into a bowl and beat them. Add in the sugar and mix well until pale.
- Mix the chocolate and butter mixture with a whisk until completely melted. Then mix in the milk. Pour all of this mixture into the bowl from Step 3.
- If the chocolate and butter don’t completely melt, heat it for a bit longer in the microwave. Preheat the oven to 170°C and set the timer for 25 minutes.
- When the mixture from Step 3 is well combined, switch to using a rubber spatula and gently fold in the cake flour and cocoa powder.
- Once folded in, pour the mixture into a cake tin. The one shown in the photo is a paper mold that I bought from a dollar store. You can use a normal cake tin or a pound cake tin as well, just remember to line them with a baking sheet or parchment paper.
- Bake in the oven at 170°C for 25-30 minutes. Please adjust the temperature and cooking time depending on your type of oven.
- When baked, check to see if it’s cooked through by inserting a skewer into the centre. If no raw batter comes out, then it’s ready! It should expand like in the photo! The cake will sink back down after cooling, but that’s just proof you’ve got everything right.
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