Easy Gateau au Chocolat

This is a very moist and rich chocolate cake. Despite its richness, the cake is moist and melts in your mouth.The origin of this recipe: I made it even richer than a previous version.It was featured on the High Wash Joy collaboration page in February 2009.

I want to eat gateau au chocolat!!Depending on my mood, I add curacao or chocolate liquor. It's delicious.If making chocolate with just milk, adjust the amount of sugar.It's a dense and delicious cake.It's also delicious if you bake in small containers and eat it while it's hot. Recipe by shinonyan

I love chocolate, but am sick of eating sweet things. I wanted to avoid making it too sweet, but still have a thick, chocolatey gateau, so I came up with this. It doesn't create too many dirty dishes either, which is a bonus.You don't have to be methodical with sifting and straining, just keep checking to see if it looks right when mixing (･ ･)b. Recipe by Yuu choco mama

If you're wondering what to make for your family for Valentine's Day, serve this sharable gateau au chocolat All you need to do is to simply combine the ingredients in order. It's an easy recipe but'll taste the rich and dense cream cheese.If the cream cheese is too hard, microwave for a bit. You don't need to use baking chocolate, normal chocolate is fine! If so, the taste may not be so pronounced, and have a mild flavor. Use whatever chocolate you like. Recipe by Kraftcheese

I really like rich gateau au chocolat, so I modified the recipe my way.The texture will not turn out right if you over-bake it, so I recommend stopping when a creamy batter comes out when checking with a skewer. If the temperature of the batter goes down, the chocolate will cause the batter to harden, so keep the eggs at room temperature. It is best eaten the next day onward. For 15 cm [5.9 in] round mold. Recipe by Malon Love

For Valentine's Day.If you use hot chocolate powder instead of cocoa powder, it'll expand when baking, so only fill up the pan halfway or a little less. Recipe by Bull Baron

I often made gateau au chocolat in a silicon steamer in the microwave and wondered if there was another way. I tried a few methods and came up with this.I always used 40 g of dark chocolate until now, but made a recipe that uses 55 g so that I can use the entire bar.Choose a frying pan that's large enough to fit the gratin dish. (I used a gratin dish that was 13 cm diameter x 4 cm deep and a frying pan that was 20 cm diameter.)Keep an eye on the gateau and adjust the cooking time accordingly. Recipe by Hokkori-no

Cocoa powder is expensive! I wanted to make things that are a bit easier on the wallet.It's best to bake this in the morning and eating it after dinner.You'll want to eat it right away, but be patient and let it sit for 10 hours.If you have heavy cream, add to Step 1 for an even richer flavor. Recipe by Nana7gatsu7kanimama

I wanted to eat a rich gateau chocolat.I recommend using bitter chocolate and thick cream.It becomes even more delicious if left in the refrigerator for 1 day. (It's hard right when you take it out, so you should let it sit at room temperature for little while before eating it) Recipe by *Halu*

I wanted to make a gateau au chocolat for people who are dieting and children who are still being weaned onto solid food so I decided to make one with cocoa.Now the recipe calls for 40 g pure cocoa, but you can still use the previous combination of 30 g pure cocoa and 20 g processed cocoa if you'd prefer.I changed the ingredient amounts and steps a little to prevent the cake from shrinking.For Step 2, if the margarine isn't melting into the mixture very well, try mixing it in over low heat.You can line the cake tin with baking paper if you'd prefer. Recipe by nokko.t

I wanted to make healthy sweets for my mother who loves chocolate. The taste comes from a friend who made a chocolate cake with nuts for me a long time ago. I was going to eat it a little at a time, but it was so delicious I ended up polishing it off all at once, haha. This really is a recipe I don't want to tell anyone else.This is a healthy snack with a modest sweetness without heavy cream.Don't boil the milk. I also recommend not using low-fat milk for the best rich taste. For the meringue add some sugar, whip into a fine foam, and then add sugar again…repeat this process. Once it forms peaks and it's firm enough not to fall out of the bowl if turned upside-down it's just right. If you mix in a scooping motion from the bottom of the bowl upwards this keeps the meringue intact. I recommend non-sweet, bitter cocoa. Recipe by pink.lemonade

I got a lot of egg whites for making macarons. I had too many whites and spent many days trying to use them up. I made a gateau au chocolat that used a lot of egg whites, and managed to make a delicious cake using them.* If you add sugar to the meringue, it will become stiff, and when mixing it with melted chocolate, lumps will remain and the meringue will not become fluffy. This is not good, so make the meringue without sugar.* When warming the ■ ingredients in the microwave at the beginning, heat very lightly and then mix to melt. Please do not heat the ingredients repeatedly. Recipe by +pocopoco+