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식탁일기 table diary

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Ingredients

egg : Four
milk chocolate : 200g
bitter chocolate : 100g
(A) Egg yolk : 1 piece
(A) sugar : 25g
(A) fresh cream : 185g
Cocoa powder (unsweetened) : moderate amount

Time required

60minutes

Procedure

1) melt milk chocolate 00:19
Apply a thin layer of butter (not listed) to the mold.
Separate 4 eggs into whites and yolks.
Melt the milk chocolate over a hot water bath, then remove from the hot water bath and add the egg yolks in two batches.
2) make the meringue 01:19
Whip the egg whites with a hand mixer to make a meringue.
Add the meringue to the milk chocolate from step 1 little by little, and mix each time with a rubber spatula.
3) bake in an oven 02:00
Pour 2 into the mold and remove the air.
Bake in the oven at 160°C for 30 minutes, remove from the mold immediately after baking and let cool.
4) cut the cake 02:28
Prepare a mold that is one size smaller than the mold you used to bake the sponge cake in, and cut the cake to fit that size.
Line a small mold with a parchment paper and put the sponge cake in the bottom.
5) melt bitter chocolate 02:56
Put (A) in a frying pan and heat over low heat while stirring until the sugar dissolves.
Turn off the heat, add the bitter chocolate, melt it, and pour it into the mold of 4.
6) cool and harden 03:34
表面を平らにならし、冷凍庫で3時間冷やし固める。
ラップの上からチョコレートの模様を刻み、ココアパウダーをふりかける。
型から外して完成。

Point

・In the video, a 16cm x 16cm square mold is used to bake the cake at the bottom.
・When adding the meringue to the chocolate, mix it by scooping it from the bottom to the top without stirring.
・You can omit the chocolate pattern during the decoration process, but it will look better.