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60minutes
Spread unsalted butter on the baking sheet and sprinkle with powdered sugar (not included in the amount).
Remove excess powdered sugar and place in the refrigerator to cool.
Put unsalted butter, cream cheese and milk in a pan and melt over low heat, being careful not to boil.
Wipe and cover to prevent drying.
Add granulated sugar to the chilled egg whites at once.
Make meringue by whipping with a hand mixer until the horns stand.
Add egg yolk when 1 is below 50 ℃ (about 40 ℃), mix and strain.
Sift the cocoa and cake flour and mix.
Add a portion of the meringue and let it blend into the dough, then add the rest of the meringue and mix.
Pour the dough into the mold prepared in 1.
Bake in a hot water at 60 ° C for 20 minutes in an oven at 160 ° C, then lower to 140 ° C and bake for 40 minutes.
When the heat is removed and it cools, remove it from the mold.
Cut to the desired size with a warm knife.
・ If the bottom of the mold can be removed, cover the bottom with aluminum foil.
・ It is delicious even when baked, but if you let it sit overnight, the dough will become clogged and moist.
・ Keep the egg whites in the refrigerator until just before making them into meringue. It becomes easy to foam.
・ Because cocoa and cake flour are lumpy, be sure to sift them before use.
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