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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

ヨーグルト : 200g
きび砂糖 : 40g
卵 : 2個
薄力粉 : 30g
(A)Fresh cream : 150g
(A) Milk chocolate : 200g
(A) Instant coffee : 5g

Time required

45minutes

Procedure

1) prepare the mold 00:16
Wet a baking sheet with water and roll it into a ball with your hands.
Spread it out and place it in a mold.
2) melt chocolate 00:35
Put (A) into a heat-resistant bowl.
Repeat heating for 1 minute in a 600W microwave 3 times.
Stir with a whisk to completely melt the chocolate.
3) make the dough 01:22
Put the yogurt in a bowl and mix with a whisk.
Add cane sugar and mix.
Add the eggs and mix well until combined.
Add the sifted flour and mix well until the dough is smooth.
Pour 3 into 2 and mix well so that there is no leftover mixture.
4) 焼く 04:08
3をザルで濾し、型に流し入れる。
240℃のオーブンで約30分間焼く。
5) 冷やす 04:23
4の粗熱を取り、冷蔵庫で2時間冷やす。
型とオーブンシートを外し、切り分けたら完成。

Point

・The amount is enough for one 15cm round shape.
・You can use your favorite instant coffee.
・I used unsweetened yogurt, but you can use sweetened yogurt.
・Draining the yogurt is not necessary.
- Granulated sugar has a strong sweetness, so it is better to use cane sugar.
・You can replace the milk chocolate with bitter chocolate, but it is better not to use white chocolate.
・Mix 2 with 3 while warm to get a smooth finish.
・After step 2, preheat the oven to 250℃.
・The heating time of the oven varies depending on the model and performance, so adjust accordingly.
・The time required to cool the product in the refrigerator is not included.