(A) Unsalted butter (unsalted margarine for baking)
(B) Egg whites
(B) Granulated sugar
(C) Egg yolk
(C) Granulated sugar
Combine the (A) ingredients (chocolate, butter) and melt (use a microwave or immerse in a hot water bath).
Create the meringue with the (B) ingredients (Egg whites, granulated sugar 70 g). See Recipe ID: 1148007.
Beat the (C) ingredients (egg yolk, granulated sugar 30 g) together until it becomes white-ish.
Add the mixture from Step 1 to Step 3 and mix well. Add the milk and continue mixing.
Add the dry ingredients and mix well.
Add half of the meringue from Step 2 and mix well. Then add the remaining half. This time, mix only very lightly.
Bake in the oven at 170°C for 30 to 40 minutes. If you insert a toothpick and the filling comes out crumbly, it's complete.
If the filling is still a bit wet, bake it a little more. (The finished cake will have just a little of the filling sticking to a toothpick.)
(If it seems like the outside is going to burn, cover with aluminum foil.)
Story Behind this Recipe
I wanted to make a gateau au chocolat without heavy cream.
In Step 3, I used the electric mixer I used in Step 2 as-is. Mix the meringue to a point where you can't see about half of it. If you're concerned, separate into 3 portions. Allow to cool, then refrigerate and eat - this is the most delicious.