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ケーキ（キャラメルチョコバナナケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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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

whole egg : 1 piece
グラニュー糖 : 40g
(B) Milk : 25g
(B) Cocoa powder : 5g
薄力粉 : 25g
(A) fresh cream (35%) : 80g
(A) Milk chocolate (41%) : 70g
(A) Starch syrup : 15g
生クリーム(35%)(後入れ用) : 100g
グラニュー糖 : 50g
Fresh cream (35%) (for banana) : 20g
バナナ : 3本
Cocoa powder (for topping) : 適量
Milk chocolate (for topping) : 適量

Time required

70minutes

Procedure

1) prepare the container 00:26
Spread a cooking sheet on a heat-resistant container.
2) make chocolate cream 00:47
Place (A) in a heat-resistant bowl, cover with plastic wrap, and heat in a 600W microwave oven for 30 seconds.
Heat twice in the same way and mix.
Add fresh cream (for adding later), mix, and chill in the refrigerator for 2 hours.
3) making caramel bananas 02:12
Spread the sugar in a frying pan and heat it over medium heat.
Cut the banana into large pieces.
When the sugar melts and boils, add fresh cream (for bananas) and bananas and mix.
Turn off the heat, take it out in a vat and remove the rough heat.
4) make sponge cake 04:00
Sift the soft flour.
Put (B) in a heat-resistant bowl, mix, wrap and heat in a 600W microwave for 30 seconds.
Separate the eggs into yolks and whites.
Add granulated sugar to the egg whites and beat with a hand mixer.
Add the egg yolk and cake flour in that order, and mix each time with a rubber spatula.
Add a scoop of meringue to warmed (B) and mix, add back to meringue and mix.
5) 焼く 08:11
Pour 4 into 1.
Preheat the oven to 170 degrees and bake at 160 degrees for 35 minutes.
Take it out of the container and remove the rough heat.
6) チョコレートクリームを泡立てる 08:47
Beat 2 at medium speed with a hand mixer.
Place in a piping bag.
Cut 5 in half.
7) mold 09:42
Clean the heat-resistant container from step 5 and put a piece of sponge in the bottom.
Squeeze in 6 and put 3 on the whole.
Squeeze in 6 and put a sponge on top. Squeeze in 6 and flatten the surface.
8) 仕上げる 11:01
Sprinkle cocoa powder (for topping) on the surface of 7, and put 6, milk chocolate (for topping).
Finished on a plate.

Point

・Use a heat-resistant gratin dish measuring 13 cm long x 21 cm wide x 4.5 cm high. State the amount for one dish.
・If you like, you can add rum or brandy at the end of step 3.
・If you put the starch syrup directly into the bowl, it will stick to the bowl.
・Pears, persimmons, and apples can be substituted for bananas.
・Syrup can be soaked into the sponge, or it can be arranged to have a coffee flavor like tiramisu.