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식탁일기 table diary

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Ingredients

dark chocolate : 300g
(A) Unsalted butter : 120g
(A) sugar : 35g
(A) fresh cream : 150g
卵 : 4個

Time required

60minutes

Procedure

1) prepare 00:10
Wrap a parchment paper around the inside of the mold, and cover the outside bottom of the mold with aluminum foil.
2) make the dough 00:25
Put dark chocolate and (A) in a pot, stir over low heat until about 80% of the chocolate has melted, turn off the heat, and preheat to melt the rest.
Crack in 2 eggs and mix well, then add the remaining 2 eggs and mix well in the same way.
3) bake 01:18
Pour 2 into 1, drop several times to remove air, and flatten.
Put each mold into a large frying pan and pour boiling water (not listed) into the frying pan.
Lightly cover the mold with aluminum foil and bake in the oven at 180 degrees for 45 minutes.
4) 仕上げる 01:59
Remove the aluminum foil and shake to check the doneness.
Sprinkle with cocoa powder, remove from the mold, warm the knife and cut.
Arrange on a plate and complete.

Point

・Use a 21 x 7 x 7 cm loaf pan for the mold.
・It is recommended to melt the unsalted butter after cutting it, as it will save time.
・You can warm the knife in hot water instead of on the stove.
・By warming the knife before cutting, you can cut the cake cleanly, so it is recommended.
・The time required to sleep is not included in the required time.