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60minutes
Chop the sweet chocolate with a knife.
ボウルに無塩バターと砂糖を入れて、ゴムベラでなめらかになるまで練り混る。
溶きほぐした卵を3回に分けて加え、その都度泡だて器でよく混ぜる。
(A)を振るいながら加え、ゴムベラで切るように混ぜる。
2を別のボウルに200g取り分けて、ココアパウダーを振るって加えてゴムベラで切るように混ぜる。
均一になったら1を加えて混ぜる。
パウンドケーキ型にクッキングシートを敷き、2と3を交互になるように入れ、竹串で軽く混ぜ、真ん中を窪ませる。
170度に余熱したオーブンで40～50分焼いたら完成。
・In the video, the amount for one 18cm x 7cm pound cake mold is introduced.
・Preheat the oven to 170 degrees.
・You can use soft flour instead of rice flour.
・Because the center will swell when baked, it is a good idea to dent the center before baking.
・As soon as it is baked, remove it from the mold and wrap it in plastic wrap.
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