Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 15minutes
- chocolate bar : 3 pieces (150g)
- バター : 100g
- 砂糖 : 100g
- 卵 : 2個
- 薄力粉 : 70g
- ココア : 10g
melt the chocolate
Break the chocolate bar into pieces, place in a bowl, cover with plastic wrap, and heat in the microwave (600W) for 1.5 to 2 minutes.
Remove and mix.
make the dough
Put the butter in a bowl and mix with a whisk.
Add sugar and mix.
Add the eggs one by one while mixing.
Add chocolate and mix until smooth.
Add cocoa and cake flour.
Preheat the oven to 160 degrees.
Mix cocoa and soft flour until uniform, then mix with the chocolate below.
Replace the whisk with a rubber spatula and gently mix.
bake in an oven
Strain the sheet into the mold and pour the batter into it.
Bake in the oven for 50 minutes.
Completed after removing from the mold.
・Use a 25cm x 8.5cm pound mold.
・Use milk chocolate.
・Cut the butter thinly and bring it to room temperature. (About 2 hours)
・It's easier to melt chocolate in the microwave than in a hot water bath.
・Set the time to melt the chocolate while watching the situation. It doesn't have to be completely melted as it will melt with residual heat.
・Mix well after adding the egg. Even if there are granules left, they will melt with the heat of the chocolate.
・Use pure cocoa powder without sugar or milk.
・You don't have to sift the cocoa and soft flour.
・Do not over mix after combining the chocolate and powder.
・If you don't have a pound mold, you can substitute it with something else.
・Since the dough is hard, spread it out with a rubber spatula after putting it in the mold.
・After baking, remove the rough heat, wrap it in plastic wrap, and cool it in the refrigerator while it is still in the mold for a rich finish.
・Baking time is not included in the required time.
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