With 1 Chocolate Bar, Easy Chocolate Gateau
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
With 1 Chocolate Bar, Easy Chocolate Gateau
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
Cooking Instructions
- 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.
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