No Meringue Necessary Easy Rich Gateau au Chocolat (Chocolate Cake)

Name: No Meringue Necessary Easy Rich Gateau au Chocolat (Chocolate Cake)
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Chocolate (or chocolate bar); 50 grams Butter; 50 ml Heavy cream (soy based works too); 2 Eggs; 70 grams Sugar; 30 grams Cake flour; 30 grams Cocoa powder; 1 Powdered sugar (for decoration)

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

4 servings

100 gramsChocolate (or chocolate bar)
50 gramsButter
50 mlHeavy cream (soy based works too)
2Eggs
70 gramsSugar
30 gramsCake flour
30 gramsCocoa powder
1Powdered sugar (for decoration)

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Steps

1

Break the chocolate into small pieces. In a microwave safe bowl, add chocolate and butter and melt in a microwave oven. Once melted, mix with a whisk.
2

In a separate bowl, beat eggs and add sugar. Mix well until the mixture turns to a cream color.
3

Add melted chocolate/butter mixture and heavy cream to the egg/sugar mixture.
4

Fold in the shifted flour and cocoa and lightly combine with a rubber spatula.
5

Pour in the batter into a parchment paper lined cake pan and bake at 340°F/170°C for 35~40 minutes.
6

Check for doneness by inserting a toothpick near the center. If it comes out clean, it's done.
7

Once it's cool, dust with powdered sugar (optional). It tastes better if you keep it in the refrigerator overnight.
8

For Valentine's day, I decorated the cake with heart shaped strawberries and whipped cream.
9

These are the cocoa and chocolate I used this time. Use whatever you like.
10

Baking time may be different so adjust the time according to your oven. Cover with aluminum foil in the middle so that it won't burn.