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ケーキ（スイートチョコレートケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Number of View: 5.3億回
Number of Videos: 767本

Ingredients

(A) whole egg : 2個
(A) sugar : 60g
(B) soft flour : 50g
(B) Cocoa powder : 8g
スイートチョコレート : 80g
牛乳 : 50g
(C) fresh cream : 200ml
(C) sugar : 10g
スイートチョコレート : 50g

Time required

170minutes

Procedure

1) make sponge cake 00:08
Put (A) in a bowl, put it in a hot water bath, mix lightly with a hand mixer, and whisk until the egg mixture reaches 30°C.
Remove from the hot water bath and whisk until the whole is whitish.
Add (B) while sifting, and mix thoroughly with a rubber spatula until it is no longer powdery.
2) bake the sponge cake 02:14
Pour into a mold lined with a cooking sheet and bake in an oven preheated to 170°C for 25-30 minutes.
When baked, lift the cooking sheet and remove it from the mold, put it on the net, peel off the side sheet and remove the coarse heat.
3) cut the sponge 02:39
Slice the sponge into 10 mm thick slices, cut into 4 pieces, and put in a bag.
4) チョコレートクリームを作る 03:16
Pour hot water (not listed) into a bowl, place a bowl of sweet chocolate on top, and mix with a rubber spatula to melt.
Add the milk in two batches and mix well each time.
Place the bowl containing (C) in ice water (not listed) and whisk with a hand mixer until thickened.
Add the chocolate to the bowl (C), lightly whisk, then remove from the ice water and use a rubber spatula to mix thoroughly.
When the whole is well mixed, put it in a piping bag.
5) チョコレートクリームを塗る 05:58
Place the sponge on the turntable, squeeze out the chocolate cream straight out, and apply the cream.
After flattening the chocolate cream with a knife, put a sponge on top and squeeze the cream.
Repeat this process to layer the sponges.
Smooth out the cream on the sides with a knife, cover with a bowl, etc., and chill in the refrigerator for about an hour.
6) 仕上げる 07:31
Put hot water (not listed) in a bowl, place the bowl containing the sweet chocolate on top, and mix lightly to dissolve.
Pour it over the chocolate cake and spread it thinly over the surface with a knife.
Cut off the edges on all four sides with a warm knife and cut into 4 equal pieces.
Finish by decorating with gold powder (not included in the ingredients) and serving on a plate.

Point

・A 15cm x 15cm square mold is used in the video.
・Preheat the oven to 170℃.
・Whip the sponge dough so that when you lift the hand mixer, the shape of the fallen dough remains.
・When cutting the sponge, a ruler with a thickness of 10 mm is used.
・When making the chocolate cream, be careful not to whip the heavy cream too hard, otherwise it will be difficult to mix with the chocolate sauce.
・If you continue to cool the chocolate in ice water (not listed) after adding it, the chocolate will harden and have a bad texture.
・Aim to squeeze out 100-110g of chocolate cream per sponge.
Chilling the chocolate cake in the refrigerator makes it easier to cut later.