Moist and Rich Chocolate Gateau

• 100 grams Milk chocolate bar
• 40 grams Butter
• 2 Egg (medium size)
• 50 grams Sugar
• 20 grams Cocoa powder
• 10 grams Cake flour
• 1 tbsp Rum Liquor
• 1 Cocoa powder (for garnish)

1. Sift the flour and cocoa powder.
2. Separate the egg yolks and whites.
3. Preheat the oven to 160C.
4. Finely chop the chocolate.
5. Melt together with the butter in a double boiler.
6. Make a meringue with the egg whites by adding 10 g of sugar in 3 batches, whipping until stiff peaks form.
7. In a separate bowl, cream the egg yolks and 20 g of sugar until white.
8. Whisk cocoa powder into the chocolate mixture.
9. Combine well.
10. Add the creamed egg yolks from Step 4, as well as the rum.
11. Mix again.
12. Whisk 1/3 of the meringue into the batter.
13. Then change to a rubber spatula and fold in the remaining meringue in 2 batches.
14. Use a fold-and-cut motion to combine the flour.
15. Pour into a mould, smoothing the surface with a rubber spatula.
16. Bake for 30 - 35 minutes.
17. After the cake has cooled down, remove from the mould and sprinkle on cocoa powder with a tea strainer.
18. Double the amount of ingredients if you're planning to use a 18 cm mould.
19. The baking time is the same.
20. Powdered sugar was used as a topping here.
21. When giving this as a gift, presenting it on a lace paper dolly wrapped in a cellophane bag prevents the cake from losing its shape.

milk chocolate, butter, egg, sugar, cocoa, flour, liquor, cocoa

Taken from cookpad.com/us/recipes/147999-moist-and-rich-chocolate-gateau (may not work)