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ケーキ（チョコレートパウンドケーキ）｜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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

チョコレート : 100g
牛乳 : 大さじ
無塩バター : 50g
卵 : 2個
グラニュー糖 : 大さじ2
(A) Hot cake mix : 150g
(A)ココアパウダー : 大さじ2

Time required

60minutes

Procedure

1) チョコレートの下準備をする 01:50
Chop half of the chocolate as finely as possible and place in a heatproof bowl.
Crush the other half by hand to make chocolate chips.
2) 生地を作る 02:47
Add milk to a bowl, mix lightly, heat in a 600W microwave for 1 minute, and mix well to melt the chocolate.
Heat the unsalted butter in a 600W microwave for 30 seconds and mix well to melt.
Crack the eggs into another bowl and mix well with a whisk.
Add granulated sugar and mix well to dissolve.
Add unsalted butter and chocolate liquid and mix well each time.
Add (A) while sifting and mix well.
Add chocolate chips and mix lightly.
3) 焼く 05:30
型に2を流し入れ、軽く持ち上げて落とすを3回繰り返し空気を抜く。
170度で余熱したオーブンで7分焼く。
一旦取り出し、真ん中に切れ込みを入れ、170度のオーブンで33分焼く。
竹串を刺して生の生地が付いてこなければ、型から外しキッチンペーパーを上に乗せて冷ます。
粗熱が取れたら完成。

Point

・In the video, an 18cm pound cake mold is used.
・Preheat the oven at 170 degrees.
・Spread a cooking sheet on the mold in advance. ・You can use milk chocolate instead of black chocolate, but in that case, reduce the sugar if you like.
・If the unsalted butter does not melt, microwave for an additional 10 seconds.
・If you leave it in the mold and let it cool, the center will be constricted.
・When cooling, place kitchen paper on top to prevent drying.