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Chocolate cake (gateau chocolat) | Cook Kafemaru's recipe transcription

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cook kafemaru

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Ingredients

bitter chocolate : 100g
牛乳 : 50g
無塩バター : 40g
卵黄 : 2個(40g)
きび砂糖(卵黄生地用) : 20g
ココアパウダー : 15g
卵白 : 2個(80g)
きび砂糖(メレンゲ用) : 60g

Time required

55minutes

Procedure

1) Separate eggs into yolks and whites 00:18
Separate the eggs into yolks and whites and place them in separate bowls.
Chill the egg whites in the refrigerator.
2) make egg yolk batter 00:31
Crack the bitter chocolate into a heat-resistant bowl and add the milk and unsalted butter.
Heat in a 600W microwave for 1 minute and 20 seconds.
Stir gradually with a whisk to dissolve.
Add cane sugar (for egg yolk batter) and mix gradually.
Add the egg yolks one at a time, mixing gradually after each addition.
Sift in the cocoa powder and mix.
3) make meringue 02:21
Beat the egg whites from Step 1 at low speed with a hand mixer.
When it becomes white, add 1/3 of the cane sugar (for meringue) and whisk at medium speed each time until it becomes glossy.
Beat on low speed for 30 seconds.
4) 混ぜ合わせる 03:47
2に3を1/3量加えて泡立て器で混ぜる。
3に戻し入れて、ゴムベラで底からすくうように混ぜる。
5) 焼く 05:02
4を型に流し入れて、表面をならす。
180度に予熱したオーブンで35分焼く。
網の上に乗せて、冷ます。
型から外し、クッキングシートを剥がす。
粉糖(分量外)をかけて、お皿に盛り付けて完成。

Point

・Spread parchment paper on the sides and bottom of the mold.
- Uses a round shape with a 15cm removable bottom.
-Cane sugar can be replaced with granulated sugar.
・Whip the meringue until it becomes glossy and has stiff peaks.
・When the surface starts to crack in step 5, it means the baking is done.
- When mixing the meringue and egg yolk batter, if the egg yolk batter is hard, place the bottom of the bowl over a hot water bath.
・After baking, it will crumble easily while it is hot, so let it cool before removing it from the mold.