Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, simple & rich whole-egg gateau au chocolat without meringue. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Simple & Rich Whole-Egg Gateau au Chocolat without Meringue is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Simple & Rich Whole-Egg Gateau au Chocolat without Meringue is something that I’ve loved my whole life.

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To get started with this particular recipe, we must prepare a few components. You can have simple & rich whole-egg gateau au chocolat without meringue using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Simple & Rich Whole-Egg Gateau au Chocolat without Meringue:

1. Take 100 grams Chocolate
2. Make ready 50 grams Butter (salted or unsalted)
3. Get 2 Eggs
4. Prepare 60 grams Sugar
5. Get 50 ml Milk
6. Make ready 30 grams Cake flour or plain flour
7. Take 20 grams Cocoa powder (pure cocoa)
8. Prepare 1 Powdered sugar or cocoa powder (for dusting)

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Instructions to make Simple & Rich Whole-Egg Gateau au Chocolat without Meringue:

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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