ケーキ（生チョコケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし

Put the eggs and sugar in a bowl and mix with a hand mixer on low speed until the whites and yolks are mixed.
Bring to boiling water and turn to high speed to whisk.
Whisk until you can see a figure eight when you lift the dough.
Remove the hot water bath and adjust the texture on low speed.
Sift in (A) and mix by scooping up from the bottom with a spatula.
Add milk and vegetable oil to another bowl, scoop out a scoop of batter, and mix.
Once it's blended, add it all to the rest of the batter and mix.

Apply vegetable oil to the inside of a heat-resistant Tupperware and pour in step 1.
Tap the bottom against the stand several times to remove air.
Cover with plastic wrap and heat in a 200W microwave for 8 to 10 minutes.
After 5 minutes, turn and cook for the remaining time.
If the surface is not yet cooked, add more heat.

Place 2 removed from the Tupperware on kitchen paper, wrap with kitchen paper, and then wrap with plastic wrap.
Leave it for a day until the fever subsides.

端を切り落とし、綺麗な長方形にする。
2枚にスライスし、1枚をタッパーに敷く。

細かく砕いた板チョコをボウルに入れ、500Wの電子レンジで1分加熱する。
別のボウルに生クリームを入れ、ラップをして電子レンジで1分～1分半加熱する。
板チョコのボウルに温めた生クリームを加えて、溶け残しのないように混ぜる。
人肌程度の温度になるまで冷ます。

4のタッパーに5を流し入れて、もう1枚の生地を重ねて置く。
その上に残りの5を流し入れ、表面を平らにして冷蔵庫で冷やし固める。

Warm the area around the Tupperware with hot water and remove it from the Tupperware.
Decorate with chocolate sweets and sprinkle with cocoa powder (for decoration) to complete.