With 1 Chocolate Bar, Easy Chocolate Gateau

Name: With 1 Chocolate Bar, Easy Chocolate Gateau
Cuisine: American
Ingredients: 60 grams Chocolate bar (milk or black); 30 grams Butter (salted or unsalted); 30 grams Sugar; 1 Egg; 30 grams Cake flour; 15 grams Cocoa powder; 1/3 tsp Baking powder; 1 tbsp Rum (optional); 1 Powdered sugar

cookpad.japan @cookpad_jp

It's an easy recipe with 1 chocolate bar, 1 egg, no whipping and with 100 yen shop items.

Just 1 chocolate bar creates a professional chocolate gateau.
Also it's fluffy, soft, and delicious with only 1 egg without whipping. For 12x13 cm [4.7x5.1 in] heart shaped mold or 12 cm round mold. Recipe by MADatougonnomugi

It's an easy recipe with 1 chocolate bar, 1 egg, no whipping and with 100 yen shop items.

cookpad.japan @cookpad_jp

It's an easy recipe with 1 chocolate bar, 1 egg, no whipping and with 100 yen shop items.

Saved

Ingredients

60 gramsChocolate bar (milk or black)
30 gramsButter (salted or unsalted)
30 gramsSugar
1Egg
30 gramsCake flour
15 gramsCocoa powder
1/3 tspBaking powder
1 tbspRum (optional)
1Powdered sugar

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Steps

1

Prepare all ingredients.
2

Cut the chocolate bar in half. Finely chop one half and chop the other roughly.
3

Put the batter and finely chopped chocolate into a bowl. Melt the chocolate in a double broiler.
4

Add the sugar to mix in.
5

Then add the egg and mix all together.
6

If you want, add the rum.
7

Sift the flour, cocoa powder and baking powder, and add to the bowl.
8

Mix until smooth. If the batter gets hard, then use a double broiler to warm it up.
9

When the flour has mixed well, add the rest of the roughly chopped chocolate.
10

Mix it all together well.
11

Line paper into the cake mold. I used a heart shaped mold and parchment paper. If you don't have it, use normal parchment paper.
12

Pour the batter into the mold.
13

Bake for 20 - 25 minutes in a preheated 200°C oven.
14

If the centre puffs up too much, turn the mold upside down and let it cool. This helps the centre to flatten.
15

Cut out a heart with cooking paper.
16

Place plastic wrap on a table, place the cake, and put the heart shaped paper on, sprinkle on the powdered sugar.
17

Remove the paper with a bamboo skewer. Place the cake on a doily. It's done.
18

It has a crispy surface and soft inside. The crispy chocolate texture enriches the cake.