冷や汁（サバ缶と夏野菜の冷や汁）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
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ケーキ（ガトーショコラ）｜MoLaLa Cookさんのレシピ書き起こし
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- 368本
Ingredients
- (A) Unsalted butter : 45g
- (A)ダークチョコレート(70%) : 60g
- 生クリーム : 40ml
- 卵黄 : 2個
- (C)薄力粉 : 15g
- (C)ココアパウダー : 30g
- 卵白 : 2個
- (B)レモン汁 : 1g
- (B)食塩 : 0.1g
- 砂糖 : 55g
Time required
60minutes
Procedure
-
1)
チョコレートソースを作る
00:11
Put (A) in a bowl, dissolve in a hot water bath, and cool.
Crack the eggs into another bowl and separate the yolks and whites.
Add fresh cream and egg yolk to (A) in that order, and mix each time. -
2)
メレンゲを作る
01:37
Add (B) to the egg white and whisk.
Add the sugar in 3 batches, beating each time. -
3)
生地を作る
02:20
1に2を半量加え、混ぜる。
(C)をふるいながら加えて混ぜ、残りの2に戻し入れてよく混ぜる。 -
4)
焼く
04:12
Spread a cooking sheet on the mold and pour 3 into it.
Flatten the surface and gently drop it to release the air.
Bake in an oven preheated to 170 degrees for 40 minutes.
When the heat is removed, remove from the mold.
Cut into bite-size pieces and sprinkle with cocoa powder (not listed).
Finished on a plate.
Point
・Use a round shape with a diameter of 15 cm. Place a parchment paper cut to fit the size of the bottom and sides inside.
・In step 1, if the hot chocolate is too hot, the whipped cream will separate, so let it cool completely.
・In step 2, whisk until peaks form.
・Sift half the cake flour in step 3 twice, and mix it with the dough each time to prevent air bubbles from forming.
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