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Cake (souffle chocolate cheesecake)｜KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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再生回数: 951.3万回
動画数: 122本

材料

(A)ココアパウダー : 20g
(A)薄力粉 : 30g
卵 : 3個
ミルクチョコレート : 50g
きび砂糖 : 100g
ヨーグルト : 200g

所要時間

130分

手順

1) 下準備をする 00:26
Put milk chocolate in a bowl, wrap it, and heat it in a 600W microwave for 30 seconds.
Repeat 3 times to completely melt the milk chocolate.
Combine (A) and sieve 3 times so that the powders are evenly mixed.
Preheat the oven to 160 degrees.
2) チョコレート生地を作る 01:05
Separate the egg yolk and egg white, add the egg yolk to the melted milk chocolate and mix well.
When mixed, add yogurt and mix, then add the sifted (A) all at once and mix well.
3) make soufflé dough 03:00
Add the egg whites and acne sugar all at once, and beat with a hand mixer at maximum speed until it becomes glossy and slightly soft.
Put an appropriate amount of meringue in the bowl of 2 and mix well.
Once mixed, put it back into the meringue bowl and scoop it up from the bottom with a rubber spatula to mix.
4) 焼く 05:28
Line the mold with paper, pour the batter into it, and mix gently with a bamboo skewer 20-30 times to even out the air bubbles inside.
Place the pan upside down on a baking sheet, place the mold on top of it, add hot water (not listed), bake in an oven at 150°C for 30 minutes, then lower the temperature to 140°C and bake in a hot water bath for another 60 minutes.
Remove the rough heat, remove it from the mold, and peel off the paper to complete.

Point

・Use a 15cn round mold that can be removed at the bottom.
・The milk chocolate does not contain vegetable oil and uses 41% cacao.
・It is possible to make millet sugar with brown sugar, but granulated sugar and refined sugar are not suitable.
・Because it does not use cheese, it is healthy and yogurt can be used without draining, so it is easy to make.
・ Melt the milk chocolate at about 40-45 degrees.
・After mixing the yogurt, use a rubber spatula to check if there are any leftovers.
・Whip the meringue until it becomes glossy and moves slowly when the bowl is tilted.
・When mixing with meringue, scoop from the bottom to the top and mix thoroughly so that there is no residue left, the dough will be shiny and beautiful.
・When the batter is poured into the mold, gently stir it with a bamboo skewer to crush large air bubbles and prevent the surface of the cake from cracking during baking.
・The hot water to put on the top plate does not have to be hot. Even if you use a mold that can be removed from the bottom, you can bake it in a hot water bath by turning the pan upside down and putting it on the baking sheet.