Cake (cane sugar gateau chocolat) | Cook Kafemaru's recipe transcription

Separate the eggs into yolks and whites and crack them into separate bowls.
Chill the egg whites in the refrigerator.

Add the cane sugar (for the egg yolk batter) to the egg yolk bowl and mix with a whisk.
Finely chop the bitter chocolate.
Put milk and unsalted butter in a separate heat-resistant bowl and heat in the microwave at 600W for 50 seconds to melt the butter.
Once the butter has melted, add the chopped bitter chocolate and mix with a spatula.
Once the bitter chocolate has melted, mix in the egg yolks and mix with a spatula.

Beat the chilled egg whites in the refrigerator at low speed with a hand mixer.
When it becomes white, add half of the cane sugar (for meringue) and whisk at medium speed.
When it becomes glossy, add the remaining cane sugar (for meringue) and whisk again until it forms peaks.
When the horns form, reduce the speed and adjust the texture.

Add 1/3 of the meringue to the bitter chocolate bowl and mix.
Once mixed, use a spatula to scoop up the mixture from the bottom.
Sift in the cocoa powder.
Mix by scooping up from the bottom with a spatula.
Once mixed, add to the bowl containing the remaining meringue and mix.
Mix by scooping from the bottom, being careful not to crush the air bubbles in the meringue.

Fill a piping bag with the dough.
Place a cup in a muffin tin and pipe the mixture into the muffin tin until about 8 minutes deep.

170℃に予熱したオーブンで22分焼いて完成。