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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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Ingredients

(A) fresh cream : 200g
(A) White chocolate : 100g
(A) millet sugar : 80g
Yogurt : 400g
egg : 2 pieces
cake flour : 60g

Time required

70minutes

Procedure

1) prepare the mold 00:25
Wet the rolled up cooking sheet with water (not listed) and spread it on the mold.
2) make white chocolate dough 00:53
Put (A) in a bowl.
Cover with plastic wrap and heat in a 600W microwave for 30 seconds 7-8 times until melted.
Mix from the center with a whisk.
Sift in the cake flour and mix.
3) make yogurt dough 02:37
Put yogurt in another bowl.
Break the egg into a container, beat it, add it, and mix it with a whisk.
4) 混ぜる 03:32
3を2に入れて泡立て器で混ぜる。
ゴムベラで混ぜ残しを混ぜる。
5) 焼く 04:21
1に4を裏ごししながら入れる。
230度に予熱したオーブンの温度を220度に下げて45分〜55分焼く。
粗熱をとる。
6) 仕上げる 04:38
型から取り出す。
お好みの大きさに切って完成。

Point

- Uses a round shape with a diameter of 15 cm that can be removed at the bottom.
・Oven is preheated to 230 degrees when the heating work of the 2 process is over.
・Use fresh cream with 35% milk fat.
・Do not overheat (A).
・If you don't sift the cake flour, lumps will form.
・Step 4 can be done with a food processor.
・By pureing the dough, it melts better in the mouth.