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ケーキ（生チョコレートバナナケーキ）｜まんまるkitchenさんのレシピ書き起こし

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Round kitchen

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Ingredients

Banana (for raw chocolate banana) : One
バナナ(飾り用) : 1本
ビスケット : 5袋
ブラックチョコレート : 3枚
ミルクチョコレート : 3枚

Time required

30minutes

Procedure

1) prepare the biscuits 00:43
Place the biscuits in a bowl, breaking them up from the top of the bag.
2) Prepare the black chocolate 01:12
Break the black chocolate into small pieces in a heatproof bowl.
Heat in a 600W microwave for 1 minute.
Melt and mix with a rubber spatula.
3) mix 02:00
Pour 2 into 1.
Mix with a rubber spatula.
4) 生地を冷やす 02:16
Place a parchment paper in the mold and pour in step 3.
Press down on the surface with a rubber spatula.
Chill in the refrigerator for 10 minutes.
5) ミルクチョコレートの下準備をする 03:19
ミルクチョコレートを耐熱ボウルに細かく割り入れる。
600Wの電子レンジで1分加熱する。
ゴムベラで溶かし混ぜる。
6) 生チョコレートバナナを作る 04:03
Peel the banana (for the raw chocolate banana) and place it in a bowl.
Mash well with a fork until there are no lumps.
Add Step 5 and mix well with a rubber spatula until the mixture becomes sticky.
7) 冷やす 05:02
4に6を流し入れる。
軽く空気を抜く。
冷蔵庫で2時間冷やす。
8) 仕上げる 05:21
バナナ(飾り用)の皮を剥いて、両端を切り落とす。
3mm幅の輪切りにする。
7の上に飾り付ける。
型から外し、クッキングシートを剥がす。
お皿の上に乗せて完成。

Point

・Use large bananas.
・Uses a round shape with a diameter of 12cm with a removable bottom.
-Black chocolate can be replaced with milk chocolate or white chocolate.
・If the black chocolate does not completely melt in step 1, heat it in the microwave for an additional 10 seconds.
・In step 4, be careful not to press the dough too hard with a rubber spatula, as it will make it hard.
- Be careful not to overheat the milk chocolate as it will separate.
・We recommend adding mint leaves or dusting with powdered sugar to finish.
- Cooling time in the refrigerator is not included in the required time.
・In step 7, be careful not to cool the cake too much in the refrigerator as it will become hard.