Heavy Cream-free Rich Gateau au Chocolat
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
Heavy Cream-free Rich Gateau au Chocolat
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
Cooking Instructions
- 1
Preparations: Finely chop the chocolate and coarsely chop the butter. Warm the milk to body temperature. Mix together the * ingredients and sift. Line the pan with kitchen parchment paper.
- 2
Put the chocolate and butter in a bowl and melt in 60℃ water. If it's too hot, it will separate, so be careful!!
- 3
In a separate bowl, combine the egg yolk and sugar. Mix until thickened and the batter falls like ribbons.
- 4
Add the chocolate from Step 2 to the bowl from Step 3 and mix together. Add the warm milk and mix mix mix At this time, preheat the oven to 170℃!
- 5
In a separate bowl, beat the egg whites until the stiff peaks stage. Add the sugar in 2-3 portions, beating until stiff peaks form.
- 6
Add 1/4 of the meringue to Step 4 and mix in with a rubber spatula. Add the * ingredients and mix well. Add the remaining meringue and mix.
- 7
Pour the batter into the pan and lightly drop the pan onto a table to remove air from the batter. Smooth out the surface 2 or 3 times, then bake for 25-30 minutes.
- 8
Use a tea strainer to dust powdered sugar on top If you'll be giving this as a gift, I recommend using powdered sugar that will not dissolve!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Cream-free Moist & Rich Gateau au Chocolat Cream-free Moist & Rich Gateau au Chocolat
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
-
Light Gateau au Chocolat (Heavy Cream-Free) Light Gateau au Chocolat (Heavy Cream-Free)
I wanted to make a gateau au chocolat without heavy cream.In Step 3, I used the electric mixer I used in Step 2 as-is.Mix the meringue to a point where you can't see about half of it.If you're concerned, separate into 3 portions.Allow to cool, then refrigerate and eat - this is the most delicious. Recipe by -mimi- -
Rich and Thick Gateau au Chocolat Rich and Thick Gateau au Chocolat
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 -
Basic Gateau au Chocolat without Heavy Cream Basic Gateau au Chocolat without Heavy Cream
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* -
Simple and Rich Gateau au Chocolat Simple and Rich Gateau au Chocolat
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+ -
Oil Free, Easy Rich Chocolate Gateau Oil Free, Easy Rich Chocolate Gateau
I wanted to eat a rich chocolate cake, but the calories were high, so I wanted to make a healthier way without using any oil.It's rich and creamy, do try to make it.I use a whisk, but you can use a spatula when mixing the powdered ingredients and meringue. Mix well but do not knead.I use a handhold mixer in steps 3 and 5. For 18 cm [7.1 in] round mold. Recipe by nokko.t -
Steamed Rich Gateau au Chocolat Steamed Rich Gateau au Chocolat
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 -
Easy and Rich Gateau Chocolat Easy and Rich Gateau Chocolat
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 -
Super Rich Gateau au Chocolat Super Rich Gateau au Chocolat
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) -
Rich Gateau au Chocolat Rich Gateau au Chocolat
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 -
Fluffy & Moist Gateau Chocolat Fluffy & Moist Gateau Chocolat
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* -
Simple & Rich Whole-Egg Gateau au Chocolat without Meringue Simple & Rich Whole-Egg Gateau au Chocolat without Meringue
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
More Recipes
- Aglio e Olio Onions & Baby Scallops
- No Eggs, Oil, Dairy, Sugar: Raisin Bars
- Filling But Low Calorie ~ Tonpei Yaki ~
- Heavy Cream-free Chocolate Truffles
- Steamed Pork Buns with Rice Flour for Wheat Allergies
- Steamed Pork Buns with Rice Flour for Wheat Allergies
- Takana Fried Rice
- Cabbage & Sausage Pasta Soup
- Soba Noodle Aglio Olio e Peperoncino
- Garlic Tomato Scallops
Comments