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ケーキ（カップガトーショコラ）｜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

(A) Unsalted butter : 150g
(A) Granulated sugar : 120g
卵 : 4個
ビターチョコレート67%(生地用) : 150g
薄力粉 : 70g
(B) Bitter chocolate 67% : 150g
(B) Milk : 100g

Time required

25minutes

Procedure

1) 生地を作る 00:46
Put (A) in a bowl and mix by pressing it against the bowl with a rubber spatula.
Crack the eggs into a separate bowl, add half of them to (A), and mix with a whisk.
Melt 67% bitter chocolate (for dough) in the microwave at 600W for 30 seconds.
If it doesn't seem to have melted, repeat this until it has melted, then put it in a bowl and mix well.
Sift the flour into a bowl and mix with a whisk.
2) bake 04:26
Pour the batter into the cup.
Preheat the oven to 180℃ and bake at 170℃ for 30 minutes.
Remove rough fever.
3) make ganache cream 04:34
Put (B) into the bowl.
Cover with plastic wrap and heat in the microwave at 600W for 30 seconds until (B) is melted, 6 to 7 times.
Once (B) has melted, mix well with a whisk.
4) 仕上げる 05:45
Pour step 3 over step 2, which has cooled down.
Chill in the refrigerator for 30 minutes until the ganache cream solidifies.

Point

・Ingredients: 10 muffin cups (diameter 55mm x height 50mm).
・The required time does not include the time spent chilling in the refrigerator. ・Unsalted butter should be brought to room temperature before use.
・You can also use milk chocolate, but in that case it's best to add cocoa powder.
・When you add the eggs and mix in step 1, the ingredients will separate, but once you add the chocolate, the separation will disappear, so it's okay.
・When making ganache cream, be sure to wrap it.
・You can't make mistakes because you just mix and bake.
・You can also heat the finished cake in a microwave at 600W for 30 seconds and eat it with the ganache cream as a sauce.