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チョコケーキ(モカショコラ)|cook kafemaruさんのレシピ書き起こし

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材料

  • egg : 1 piece
  • きび砂糖 : 60g
  • 豆乳 : 60g
  • 溶かしバター : 80g
  • インスタントコーヒー : 2g
  • お湯 : 15g
  • (A)薄力粉 : 90g
  • (A)アーモンドプードル : 30g
  • (A)ココアパウダー : 15g
  • (A)ベーキングパウダー : 3g
  • チョコチップ : 50g
  • スライスアーモンド : 10g

所要時間

40分

手順

  1. 1) dissolve instant coffee 00:05

    Add hot water and instant coffee to the container and mix.

  2. 2) make the dough 00:15

    Crack the eggs into a bowl and mix with a whisk.
    Add cane sugar and mix.
    Mix while adding soy milk.
    Add the melted butter and mix.
    Mix while adding 1.
    Add (A) through a sieve and mix.
    Switch to a rubber spatula, add chocolate chips and mix.

  3. 3) bake 02:18

    Pour 2 into a mold lined with a cooking sheet.
    flatten the surface.
    Add sliced almonds.
    Bake in the oven at 160 degrees for 18 minutes.

  4. 4) 仕上げる 03:03

    3を型から取り出して冷ます。
    四隅を切り、3cm角の25等分に切って完成。

Point

・Eggs weigh 55g without shell, and use M-L size eggs.
- Bring eggs to room temperature.
・You can substitute milk for soy milk.
・I use an 18cm square type.
・Spread a cooking sheet on the mold.
・Preheat the oven to 160 degrees.
・The amount is equivalent to 25 bite-sized pieces.

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