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ケーキ（チョコレートガナッシュケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

Number of Subscribers: 443.0万人
Number of View: 5.2億回
Number of Videos: 649本

Ingredients

スイートチョコレート : 20g
太白ごま油 : 20g
卵黄 : 3個
水 : 25g
(A)Rice flour : 40g
(A) Cocoa powder : 5g
卵白 : 3個
グラニュー糖 : 60g
スイートチョコレート : 180g
牛乳 : 70ml

Time required

120minutes

Procedure

1) make sponge dough 00:05
Place the bowl containing the sweet chocolate over a double boiler (not listed in the ingredients) and stir with a whisk to melt the chocolate.
Remove from boiling water (not listed in ingredients), add Taihaku sesame oil, egg yolk, and water in that order, mix gently each time, and add (B) while shaking.
Mix with a whisk until there are no lumps.
2) make meringue 02:09
Add egg whites to another bowl and mix with a hand mixer.
Add the granulated sugar in 3 parts and beat until it becomes glossy and forms light peaks.
3) bake sponge dough 03:29
Add a scoop of 2 to the bowl of 1 and mix thoroughly with a whisk.
Add the remaining 2 ingredients and mix well without breaking the bubbles.
Pour the sponge batter into a mold lined with parchment paper and bake in an oven preheated to 170℃ for 35 to 40 minutes.
Remove from the mold and remove from heat on a wire rack.
4) スポンジを切る 05:01
粗熱が取れたらクッキングシートをはがし、15mmの厚さに2枚、10mm厚さを1枚にスライスする。
ハートの型を押し当てて、回りの余分なスポンジ生地を切り落とす。
5) ガナッシュクリームを作る 06:01
Place the bowl containing the sweet chocolate over a double boiler (not listed in ingredients) and stir with a rubber spatula to melt the sweet chocolate.
Add milk warmed to around 50℃ in 2-3 portions, mix until smooth, then remove from the hot water bath (not listed in ingredients).
6) 仕上げる 07:15
Place the ganache cream on top of the sponge dough and spread it thinly.
Stack the remaining sponges in the same way, spread the ganache cream to the sides, cover with a bowl, etc., and refrigerate.
Chill the remaining ganache cream in the refrigerator for 1 minute at a time, stirring each time until it has a consistency that is easy to squeeze.
Place in a piping bag fitted with a star tip and pipe onto the cake.
Finish by decorating with melted white chocolate (not listed).

Point

・The rice flour used for the sponge dough can also be made using soft flour.
-Uses a round shape with a removable bottom with a diameter of 15cm.
・Preheat the oven to 170℃.
・The heart shape used in the video is 12cm.
-Does not include the time it takes to chill the cake in the refrigerator.
・Ganache cream can be easily made using milk.
・When squeezing the ganache cream onto the surface of the cake, make sure that the surface is solidified before squeezing it.
・You can make a parfait by putting leftover sponge dough or ganache cream in a bowl and topping it with your favorite ice cream.