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Yu Sweets Researcher

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Ingredients

Chocolate bar (for dough) : 2 pieces (100g)
Chocolate bar (for cream) : 1 piece (50g)
fresh cream (for dough) : 50g
fresh cream (for cream) : 50g
サラダ油 : 10g
卵 : 2個
砂糖(メレンゲ用) : 10g
砂糖(クリーム用) : 5g
薄力粉 : 40g

Time required

30minutes

Procedure

1) make the dough 01:14
Apply a thin layer of salad oil (not listed) to the mold.
Crush 3 pieces of chocolate by hitting them with a cotton swab.
Place 2 pieces of chocolate, fresh cream, and salad oil in a bowl and heat in the microwave (500W) for 1.5 minutes.
Take it out and mix, then add 2 egg yolks and mix again.
After whisking the egg whites, add the sugar in three portions and mix.
Add 1/4 of the meringue to the chocolate dough and mix with a whisk.
Add the chocolate batter to the meringue and mix with a rubber spatula.
Add the cake flour while sifting and mix.
2) Bake in a toaster oven 05:50
Put the dough in the mold and smooth the surface.
Put it in the oven toaster and bake the surface for 2-3 minutes at 200 degrees.
Cover with aluminum foil and bake at 200 degrees for 20-25 minutes.
Remove from the mold and remove from the heat.
3) make chocolate cream 09:04
Whisk the fresh cream lightly, add the sugar in 3 batches and mix.
Heat the chocolate at 500W for a minute and a half.
Add a little whipped cream to the chocolate and mix.
Add all the chocolate to the whipped cream and mix. Put the cream in a piping bag and put it in the refrigerator to remove the rough heat.
Make a hole in the center of the cake and pour in the cream to complete.

Point

・The material is for 4 to 6 pieces.
・Use a pudding mold for a beautiful finish.
・Chocolate crumbles easily when hit with a cotton swab.
・Heat the chocolate in the microwave for 1 minute, then increase the amount by 10 seconds while watching.
Don't over mix the hot chocolate as it will separate.
・Mix the meringue and add the sugar in 3 batches.
・When combining the chocolate dough and meringue, mix with a whisk.
・After adding the cake flour, mix so that the bubbles of the dough do not collapse.
・If you add soft flour and fresh cream, the dough will not wrinkle.
・Put about 80% of the batter into the mold.
・Do not use the iron plate of the toaster oven.
・Bake until the surface is browned and dry.
・Cover the surface with aluminum foil so as not to burn it.
・200 degrees for a toaster oven is equivalent to 180 degrees for an oven.
・Remove from the mold while still warm.
・Add the sugar to the chocolate cream in the same way as for the meringue.
・Whip the whipped cream until stiff, then add the chocolate.
・Heat chocolate to body temperature.
If the cream is too cold, it will harden. Keep in freezer for 10 minutes or less.
・Cooling and baking time are not included in the required time.