Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, simple & rich whole-egg gateau au chocolat without meringue. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook simple & rich whole-egg gateau au chocolat without meringue using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Simple & Rich Whole-Egg Gateau au Chocolat without Meringue:
- Take Chocolate
- Make ready Butter (salted or unsalted)
- Get Eggs
- Make ready Sugar
- Get Milk
- Take Cake flour or plain flour
- Get Cocoa powder (pure cocoa)
- Take Powdered sugar or cocoa powder (for dusting)
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Steps to make Simple & Rich Whole-Egg Gateau au Chocolat without Meringue:
- First gather all of the ingredients together. The butter and eggs especially will be easier to use at room temperature.
- 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.
- Meanwhile, break the eggs into a bowl and beat them. Add in the sugar and mix well until pale.
- 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.
- 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.
- 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.
- 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.
- Bake in the oven at 170°C for 25-30 minutes. Please adjust the temperature and cooking time depending on your type of oven.
- 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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So that is going to wrap this up for this exceptional food simple & rich whole-egg gateau au chocolat without meringue recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
