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
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
Cooking Instructions
- 1
First gather all of the ingredients together. The butter and eggs especially will be easier to use at room temperature.
- 2
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.
- 3
Meanwhile, break the eggs into a bowl and beat them. Add in the sugar and mix well until pale.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Bake in the oven at 170°C for 25-30 minutes. Please adjust the temperature and cooking time depending on your type of oven.
- 9
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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