出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
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ガトーショコラ（ビターチョコレートとミルクチョコレートのガトーショコラ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
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Ingredients
- Egg white : 3 pieces (approx. 90g)
- ビターチョコレート : 60g
- ミルクチョコレート : 50g
- グラニュー糖 : 80g
- 無塩バター : 60g
- 牛乳 : 110g
- (A) Soft flour : 40g
- (A) Cocoa powder : 20g
- (A) Baking powder : 3g
Time required
75minutes
Procedure
-
1)
Do the preparations
00:31
Sift (A) twice.
Add bitter chocolate, milk chocolate, and unsalted butter to milk.
Cover with plastic wrap and microwave at 600W for 90 seconds, then mix with a whisk.
Add (A) and mix from the center.
Place the egg whites and granulated sugar in a separate bowl and mix thoroughly with a hand mixer, then mix on high speed.
Reduce speed and mix.
Add the meringue to the batter and mix with a whisk until combined, then pour the mixture back into the meringue and fold from bottom to top with a spatula. -
2)
bake
04:28
Pour 1 into the mold.
Remove the air and bake in a preheated oven of 180°C, then reduce the temperature to 170°C and bake for 60 minutes.
Remove from the mold and let cool. -
3)
Finishing touches
05:00
Sprinkle powdered sugar on 2 and it's done.
Point
-Preheat the oven to 180 degrees.
- By adding two types of chocolate, the finished product has a rich flavor.
- Frozen egg whites are better for making meringue.
Sifting the powder will prevent it from clumping.
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