This is a recipe for a rich and moist chocolate cake that doesn't use eggs. The batter is made simply by mixing melted butter and heavy cream, then adding brown sugar, cake flour, cocoa powder, and baking powder and mixing. Pour the batter into mini aluminum loaf pans (available at 100-yen shops), top with dark chocolate, and bake at 170 degrees Celsius for 18 minutes. Even without eggs, you can enjoy a crisp and crumbly texture similar to aerated chocolate. It's easy to make and makes a great gift.