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ケーキ（チョコレート・レアチーズケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Ingredients

クッキー : 80g
スイートチョコレート : 40g
クリームチーズ : 200g
砂糖 : 40g
生クリーム : 130ml
冷水 : 30g
粉ゼラチン : 5g
(A)スイートチョコレート : 60g
(A)牛乳 : 40g
(B)生クリーム : 70ml
(B)砂糖 : 5g
(B)バニラエクストラクト : 小さじ1/3
チョコレート菓子 : 適量

Time required

60minutes

Procedure

1) クッキー生地を作る 00:11
Place sweet chocolate in a heat-resistant bowl and melt over a double boiler.
Place the cookies in a separate bowl, crush them into small pieces with a rolling pin, add the melted chocolate and mix with a rubber spatula.
Pour the cookie dough into the mold and press it down with a rubber spatula.
Cover with plastic wrap and place in the refrigerator to cool.
2) クリームチーズの下準備をする 02:09
Add cream cheese to a bowl and mix with a rubber spatula until softened.
Add sugar and fresh cream in that order and mix well each time.
3) レアチーズ生地を作る 04:00
Add cold water and gelatin to a heat-resistant container and mix to soften.
Dissolve in boiling water.
Add to step 2 and mix with a rubber spatula.
Pour 170g of the batter into mold 1 and smooth the surface with a rubber spatula.
Drop the mold several times from above, cover with plastic wrap, and place in the refrigerator to chill for 30 minutes.
4) チョコレート味のレアチーズ生地を作る 05:53
Put (A) in a heat-resistant bowl and melt in a double boiler.
Add 50g of melted (A) to the remaining rare cheese dough from step 3 and mix with a rubber spatula.
Pour 170g into the mold from step 3.
Drop the mold several times from above, cover with plastic wrap, and place in the refrigerator to chill for 30 minutes.
5) 濃いチョコレート味のレアチーズ生地を作る 07:15
Add the remaining melted (A) to the remaining chocolate-flavored rare cheese dough from Step 4 and mix with a rubber spatula.
Pour into mold 4.
Cover with plastic wrap and place in the refrigerator to chill overnight.
6) ホイップクリームを作る 07:51
Fill a bowl with ice water (not listed), add (B) to another bowl, and whisk until stiff.
Place in a piping bag fitted with a nozzle.
7) 仕上げる 08:49
Remove Step 5 from the mold, place on a plate, and peel off the cookie sheet.
Pipe 6 onto the cake.
Complete with chocolate sweets on top.

Point

・Chop the sweet chocolate (A) and separate it.
・Uses a hollow type with a diameter of 15cm.
- Line the mold with parchment paper.
・By using cold water, the powdered gelatin will not clump and can be soaked evenly.
・Bring the cream cheese back to room temperature.
・When mixing (A) in step 4, mix well until it dissolves and becomes glossy.
・Use a Saint Honoré cap.
・Wearing gloves when squeezing the whipped cream will reduce the transfer of heat from your hands and prevent the whipped cream from melting.
- Cooling time in the refrigerator is not included in the required time.