パスタ（カーチョエペペ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 15minutes
Raw chocolate cake ｜ Recipe blog's recipe transcription
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Ingredients
- Bar of chocolate : 3 sheets (150g)
- Butter (or margarine) : 30g
- Fresh cream : 100cc
- Beaten egg : 2 pieces
- Cake flour : 10g
- Unsweetened cocoa : 10g
Time required
45minutes
Procedure
-
1)
Prepare the material
00:04
Finely chop the chocolate bar and butter, put them in a heat-resistant bowl, and heat in a 600 W range for 1 minute and 10 seconds to mix and dissolve.
-
2)
Mix the ingredients
00:18
Once melted, sift the cream, beaten egg, cake flour and sugar-free cocoa and mix each time you add the ingredients.
-
3)
Put in a mold and bake in the oven
00:41
Pour into a mold and bake in a 160 degree oven for 20-23 minutes.
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4)
Let it rest overnight
00:47
After baking, drop it from a height of about 20 cm to the table twice, wrap it and let it sit in the refrigerator overnight.
Point
・ If you want to reduce the sweetness of chocolate, use black chocolate. Milk chocolate can be made in the same way.
・ To prevent shrinkage, drop it on the table twice from a height of about 20 cm after baking. When the heat is removed, wrap it and let it sit in the refrigerator overnight. It will be more delicious if you let it sit overnight.
・ The shelf life is 4 to 5 days in the refrigerator.
・ A rich chocolate cake that is easy to bake. Great for Valentine's Day.
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