Moist and Gooey Gateau Chocolat

Name: Moist and Gooey Gateau Chocolat
Yield: 6 servings
Cuisine: American
Ingredients: 130 grams ●Hot chocolate powder (with sugar); 120 grams ●Margarine (or butter), salted; 70 grams ●Sugar; 50 ml ●Milk; 3 Egg yolks; 3 Egg whites; 30 grams Sugar

cookpad.japan @cookpad_jp

I always try to make things with few ingredients. This time I tried to make a gateau chocolat to celebrate my son getting into a new school by just using cocoa powder. However, I forgot to buy plain flour. I realized that while baking the cake. It was too late.
The cake turned out OK without using any flour so I was relieved.

If you use different cocoa powder adjust the amount of sugar. I check the sweetness of the chocolate mixture before I put in the egg yolks.
When you check the cake with a skewer, it doesn't come out completely clean. If the skewer is clearly wet bake the cake longer. Recipe by +pocopoco+

cookpad.japan @cookpad_jp

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Ingredients

6 servings

130 grams●Hot chocolate powder (with sugar)
120 grams●Margarine (or butter), salted
70 grams●Sugar
50 ml●Milk
3Egg yolks
*Meringue*
3Egg whites
30 gramsSugar

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Steps

1

Divide the egg yolks and whites.
2

Put the ingredients in a bowl and heat in a microwave until the margarine has just melted. Stir well with a balloon whisk and add the egg yolks.
3

Loosen the egg whites with a hand mixer and add the sugar in 2 batches. Whisk until you can obtain stiff meringue.
4

Add 1/3 of the meringue into the chocolate mixture and fold in without breaking the air of the meringue. The batter itself is heavy so you don't have to worry too much.
5

Add the rest of the meringue and fold in so as not to lose the air of the meringue.
6

I used normal paper for lining the cake tin but it stuck to the cake badly. It might be better to use baking paper.
7

Drop the cake tin from a high place several times to let the excess air out. Bake in the pre-heated oven to 170°C for about 50 minutes. When a skewer inserted comes out clean, it is ready.
8

When baking, this cake swells a lot, but after taking it out from the oven, it sinks. It will have big cracks too.
9

After cooling completely, cover with cling film and chill for half a day or one day. Serve with plenty of powdered sugar.
10

I served this with whipped cream and ice cream for my mum.
11

I used this cocoa powder. If you use 180g it might be too bitter. If 130 g it is still quite dark. You can use less sugar about 60 g.
12

This is a chocolate brownie. If you want to use up your old cocoa powder this is the recipe for you.
https://cookpad.wasmer.app/us/recipes/143790-crispy-and-light-cocoa-brownies

Crispy and Light Cocoa Brownies