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Gateau chocolat (cocoa gateau chocolat) | Manmaru kitchen's recipe transcription

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Ingredients

cocoa powder : 35g
卵 : 2個
水 : 50ml
砂糖 : 40g
(A)Fresh cream : 200g
(A) Granulated sugar : 30g

Time required

45minutes

Procedure

1) make the dough 00:41
Prepare two bowls and separate the egg whites and yolks.
Lightly beat the egg yolk, add water and mix well.
Add cocoa powder and mix well.
2) finish the dough 01:43
Add the sugar to the bowl containing the egg whites and beat with a hand mixer at high speed.
Turn speed to low and whisk to make meringue.
Add a small amount of meringue to the bowl containing the egg yolks and mix well.
Add the remaining meringue in two batches, stirring each time to avoid crushing the air bubbles.
3) bake in an oven 03:10
Place a parchment paper in the mold and pour Step 2 into it.
Lightly press the dough with a rubber spatula to remove air and smooth the surface.
Place on a baking sheet and bake in an oven preheated to 170 degrees for 20 to 25 minutes.
Remove from heat by placing on a wire rack and chill in the refrigerator for 1 hour.
4) make fresh cream 04:40
ボウルに(A)を入れてハンドミキサーの高速で泡立てる。
低速に変えて泡立てる。
3に乗せて、ゴムベラで軽く押し込み形を整える。
表面をならし、冷蔵庫で3時間冷やす。
5) 仕上げる 05:53
Remove Step 4 from the mold and sprinkle cocoa powder (not listed) on the surface.

Point

・We use a 12cm round type with a removable bottom.
・M size eggs are used.
-Using milk instead of water will give it a richer flavor.
- Chill the eggs in the refrigerator until just before cooking.
-Be careful not to mix the egg yolk with the egg whites in step 1, as this will make it difficult to foam.
- Use unsweetened pure cocoa powder.
・Preheat the oven to 170 degrees.
・After baking in step 3, check the doneness by pricking the dough with a toothpick.
・Fresh cream uses 36% animal products.
・Time required does not include cooling time in the refrigerator.
・When removing the mold in step 5, place it on top of a tall container and pull the mold down.