No Meringue Needed ♪ Easy Rich Gateau au Chocolat

I wanted to make gateau au chocolat without meringue. This is an easy recipe good for beginners.Combine the eggs and sugar very well. You can use an electric mixer if you like. The cake expands but it will deflate slightly when cooled. Recipe by Orenjiringu

Making a meringue takes unnecessary effort and just using 50 ml cream seems like a huge waste to me so I substituted it for milk.I love moist gateau au chocolat so this is the best recipe for me.Your family, partner and friends will absolutely love it.If you prepare the ingredients beforehand you can make this cake much more easily!Feel free to substitute the milk with the same amount of heavy cream if you have it.Beat the eggs and sugar together very well, a whisk should be sufficient here, until pale.You can adjust the ingredients amounts and cooking times slightly to your taste. Recipe by Okashi Kami

lovley moist cake... be sure to add the extra lemon juice between the layers to keep it extra moist...

I had long wondered what it would be like to bake a chiffon cake with only egg whites. I created this cake with the egg whites leftover from making custard cream and pudding.The egg whites will whip best if chilled.The taste is a little bland, so it's best eaten with a rich sauce.If you bake them in plastic cups instead of ramekins, you can take them on picnics. Recipe by Etoile

This recipe was made to recreate the dessert served at a place where my mother visited during her trip in England because she asked me to make something similar to the dessert. I used her travel photos and some meringue recipes as references to make this recipe. In England, people can buy meringue bases at supermarket, so they can make pavlovas just by decorating it with cream and fruits they like.For the decoration, I cut strawberries in half and placed them on a thin layer of whipped cream. On top of that, I placed a thick layer of whipped cream, and on the cream, placed strawberries (sliced in 1/3 to 1/4) in a circle, starting from the edge and moving inward to the center.Strained yogurt is also good and refreshing. Recipe by Nippa-

I wanted to make a cake with berries since my family loves them so much.I always use 200 g frozen mixed berries, mixing in 120 g berries with 80 g jam. You can replace this with berries of your choice, just use 50 g jam with 150 g berries. Recipe by Tsukimi natto

This is inspired by Eton Mess, a British dessert of strawberries, whipped cream and crumbled meringues. Italian meringue is used to give this frozen dessert softness, while the slices of strawberry are refreshing and surprising.

To start, credit to Nigella Lawson, for reviving a dessert from Italian chef Gioacchino Scognamiglio, whose meringue gelato formed the basis for this dish. However, whereas theirs featured chocolate and a no-longer-available coffee liqueur, mine went in a decidedly more tropical direction: pineapple and coconut (with some chocolate kept in, because why not?). The result was a sweet, soft, not-quite-ice cream cake reminiscent of pina colada.

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+

I know that the ingredients for gateau au chocolat usually includes black chocolate, cocoa powder, heavy cream, and that's delicious, but I wanted to make it with every day ingredients.I can make authentic gateau au chocolat using ingredients available at home.Beating the eggs will also give your upper arms a nice working!It'll expand after baking, but once you cool it it'll shrink down and the flavor will be more concentrated as well.A truffle like chocolate that's not over-baked and with a moist center is delicious. Recipe by Rami-1202

This is my first plain gateau chocolat after several trials. I tried with milk chocolate or reduced the amount of sugar...This is quite similar to my green tea gateau chocolat. I like these recipes.Milk chocolate is too sweet for this recipe so use dark chocolate.If you double the quantities you can make a 18-cm round cake but remember it will take about 60 minutes to bake.If you whip the meringue too stiff the resultant cake might rise too much.I recommend you chill overnight and serve the following day! For a 12 cm [4.7 in] round cake tin (for an 18-cm cake, double the quantities). Recipe by Hamumaki

I wanted to make a moist and rich gateau au chocolat. Heavy cream has kind of a plain taste, so I used unprocessed milk that I had at home.This is something you can quickly and easily whip up without previous preparation.It's fluffy and flaky when freshly baked, but if you let it sit for a day it becomes super moist. Recipe by Hamy@hachi

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 made an easy version of a recipe I saw in a book and it was unexpectedly delicious. It only takes 4 ingredients!You can use your hands to break up the bar chocolate from within the foil, so you don't need a knife.If you follow all the steps in a hot water bath, it will turn out great. When mixing, be careful not to let it bubble and it will be rich.Bake until the inside is nice and soft and a little under-baked. Recipe by nokko_n

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 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 wanted to make delicious chocolate cakes that would satisfy chocolate maniacs. After many tries, I finally made this delicious cake and my friends love it. They asked me to make this all the time now.You shouldn't have any problem if you follow the quantities in this recipe. I'm so happy I finally figured out the best recipe! The key is to using plenty of cocoa powder. Makes 1 whole cake (1914 kcal, 1/8 slice = 240 kcal). (Recipe by Umemikkii)

This is a slightly bitter Gateau au Chocolat for adults.Please be careful not to let the chocolate separate.Make sure the bowls are completely dry. Recipe by OKASI_RISA

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

I was asked to prepare a recipe for cakes to give away for Valentine's Day.It's slightly small so that a couple could finish the whole thing together.I used 2 chocolate bars that weighed 60 g each. When chopping up the chocolate, do so on top of the sheet that the chocolate came with. It takes no effort if you flip the chocolate over and chop it up diagonally.If it's to be served the following day, keep it in a plastic bag to make it even more moist. It also might be easier to use a cake pan with a removable bottom. Recipe by jun jun

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 tried a lot of gateau chocolat recipes but sometimes the resultant cakes were dry or too bitter. This recipe gave me a really moist and soft cake, though!Use your favorite liquor. On the day you bake the cake, the fragrance of the liquor will be on the strong side, so if you'd prefer, you can swap it out for milk instead.If you want to make a thick 18-cm cake increase the quantities to 1.5 times of a 15-cm cake. Adjust the baking time as you see fit. For a 15 cm [5.9 in] cake tin. Recipe by flan*

Since my family loves gateau au chocolat, I researched various recipes that don't require heavy cream and that can be made easily with ingredients already on hand, and came up with this recipe!Stir the meringue so that the air bubbles do not pop. Don't worry so much.The cake will be nice and fluffy if you have it the day it's baked. If you let it sit in the refrigerator for 1 day, it will taste just like the rich gateau au chocolat from a cake shop. Recipe by Rosemary*

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

There are so many gateau au chocolat recipes, but I wanted an easy recipe without using the oven. I finally arrived at this recipe after many failures. It's not too fluffy and not too moist. It's so good that I can't even believe it was microwaved.Don't whisk the pancake mix, but make sure to mix well so that the mixture is not lumpy. For 2 servings. Recipe by Maiyochi mama

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*

Usually gateau au chocolat tends to be heavy or too moist inside. I wanted to make a more light-textured cake.With less plain flour, you'll have a lighter cake. This has an almost crumbly texture.The key is keep the chocolate mixture warm over a bain marie before mixing with the meringue. It'll be easier to mix with the meringue and will make the batter lighter.I recommend using thick parchment paper for lining the cake tin to prevent the baked cake from sinking too much.Eat with whipped cream on the side. Recipe by Naomikkusufuru-to

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

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