シフォンケーキ（米のシフォンケーキ）｜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
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 70minutes
Gateau chocolate ｜ HIRO @ sea's recipe transcription
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Ingredients
- Bar of chocolate : 1 sheet (50g)
- butter : 30g
- milk : 70g
- Pure cocoa : 30g
- Cake flour : 15g
- egg : 2 pieces
- sugar : 50g
- Western liquor : 1 tablespoon
Time required
70minutes
Procedure
-
1)
Get ready
00:14
Place a parchment paper on the mold.
Put chocolate, butter, and milk in a heat-resistant bowl, boil in hot water that does not boil, and remove from the water bath when it melts.
Boil another bowl of egg with granulated sugar and boil until it reaches 43 degrees with constant mixing.
Preheat the oven to 170 degrees. -
2)
Make the dough
01:28
Whisk the egg liquid removed from the water bath, and when it foams firmly, sift the cake flour and mix with a whipper.
Put cocoa and liquor in a bowl of melted chocolate and mix well. -
3)
Mix the two doughs
03:38
Put a small amount of egg dough in a chocolate bowl and let it blend in, then add all the rest and mix the whole. Gently mix the dough from the bottom of the bowl with a rubber spatula.
-
4)
Bake the dough
05:14
Pour the dough into a mold and stir the dough with chopsticks to remove the air inside. Bake in a 160 degree oven for 20 minutes, cover with aluminum foil when browned, and bake for another 10 minutes to complete.
Let it sit in the refrigerator overnight before eating.
Point
・ A soft and moist recipe for "gateau chocolate".
・ Black chocolate is recommended for chocolate.
-Use a 15 cm round mold.
・ Because the habits differ depending on the oven, adjust the baking time while watching the situation.
・ While whipping the egg liquid, put it back in a water bath to keep the chocolate warm.
・ After pouring the dough into the mold, stir it with chopsticks or apply it to the desk several times to remove the air inside.
(The time required does not include the time to put it in the refrigerator overnight)
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