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Mini choco pie-style cake ｜ & kitchen --And kitchen's recipe transcription

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& kitchen --and kitchen

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Ingredients

Cake flour : 40g
Pure cocoa : 1/2 teaspoon
egg : 2 pieces
sugar : 50g
milk : 1 tablespoon
Salad oil : 2 tsp
Bar of chocolate : Three
Fresh cream : 100㏄
sugar : 10g
rum : Appropriate amount

Time required

60minutes

Procedure

1) Prepare the flour 00:12
Mix flour and cocoa in a bowl and sift.
2) Make the dough 00:33
Put the melted eggs and sugar in a bowl and mix them in a hot water bath.
When it becomes white, whisk it with a hand mixer, remove it from the hot water, and mix it further.
Add the sifted cake flour and cocoa in 2 to 3 portions and mix gently with a spatula.
Sprinkle milk and salad oil and mix further.
3) Put in a mold and bake in the oven 02:55
Pour the dough into the mold.
Drop the bottom of the mold on the table 2-3 times to smooth the surface of the dough.
Bake in the oven at 170 degrees for 20-25 minutes.
4) Cut into pieces that are easy to eat 03:13
Remove from the mold and place on a cake cooler to remove the rough heat.
When the dough has cooled, cut it into pieces of your choice.
5) Melt the chocolate 03:56
Insert the chocolate bar into the bowl by hand and put it in a hot water bowl to dissolve it.
6) Make cream 04:32
Put chilled cream, sugar and rum in a bowl and stand for 8 minutes with a hand mixer.
7) Scissors and coat the cream 05:24
Spread the cream between the doughs and gently press to blend.
Coat the melted chocolate evenly over the entire surface of the dough.
Refrigerate for about 20 minutes to harden.

Point

・ Because the cake flour and cocoa are lumpy, be sure to sift them before adding.
・ The key to making eggs and sugar delicious is to whisk them until they turn white.
・ By cooling the cream until just before using it, it becomes easier to foam.
・ Since the cream contains rum, it looks a little mature. If you have children, there is no problem even if you do not enter.