ケーキ（ガトーショコラ風ケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Line the inside of the mold with parchment paper that matches the bottom and sides.
Finely chop the chocolate and put it in a bowl.
Melt the chocolate in a water bath.

Separate the egg whites and yolks and place each in a bowl.
Wrap the egg yolk.
Beat the egg whites with a hand mixer at high speed for 20 seconds.
Add granulated sugar and beat with a hand mixer at high speed for 30 seconds.
Finally, beat with a hand mixer on low speed for 1 minute.

Remove 1 from the hot water bath.
Add 2 egg yolks one at a time and mix each time.
Mix until the chocolate is glossy.
Add 2 scoops and mix well after each addition.
Do the same twice.
Add the mixed chocolate dough to the rest of 2 and mix lightly.

Pour 3 into the mold of 1.
flatten the surface.
Lightly drop the mold to remove air bubbles.
Bake in an oven preheated to 170 degrees for 30 minutes.
Thread a bamboo skewer into it, and if it doesn't stick to the raw dough, put kitchen paper over it and let it cool.

4を型から外す。
粉糖(分量外)をかける。
食べやすい大きさに切り、お皿に盛って完成。