Light Gateau au Chocolat (Heavy Cream-Free)

1. 1

   Combine the (A) ingredients (chocolate, butter) and melt (use a microwave or immerse in a hot water bath).

2. 2

   Create the meringue with the (B) ingredients (Egg whites, granulated sugar 70 g).

3. 3

   See.

4. 4

   Beat the (C) ingredients (egg yolk, granulated sugar 30 g) together until it becomes white-ish.

5. 5

   Add the mixture from Step 1 to Step 3 and mix well.

6. 6

   Add the milk and continue mixing.

7. 7

   Add the dry ingredients and mix well.

8. 8

   Add half of the meringue from Step 2 and mix well.

9. 9

   Then add the remaining half.

10. 10

    This time, mix only very lightly.

11. 11

    Bake in the oven at 170C for 30 to 40 minutes.

12. 12

    If you insert a toothpick and the filling comes out crumbly, it's complete.

13. 13

    If the filling is still a bit wet, bake it a little more.

14. 14

    (The finished cake will have just a little of the filling sticking to a toothpick.)

15. 15

    (If it seems like the outside is going to burn, cover with aluminum foil.)

* Per serving · 4 servings · Values may vary.

No additional tips available.