チョコレートケーキ（絹豆腐とココアパウダーの生チョコレートケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 10minutes
Florentine ｜ syun cooking's recipe transcription
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Ingredients
- butter : 50g
- sugar : 50g
- egg : 1/2 piece
- Cake flour : 100g
- (A) Unsalted butter : 30g
- (A) Granulated sugar : 60g
- (A) Fresh cream : 50ml
- (A) Honey : 30g
- Almond slice : 100g
Time required
60minutes
Procedure
-
1)
Make the dough
00:11
Put the unsalted butter that has been returned to room temperature in a bowl and mix well until it becomes creamy.
Add granulated sugar and mix well.
Add half of the beaten egg in 3 portions and mix well each time.
Sift the cake flour and mix well until it comes together. -
2)
Refrigerate
02:44
Wrap the dough in a wrap and stretch it into a square.
Refrigerate for 1 hour. -
3)
Mold and bake in the oven
03:14
Spread the chilled dough over the wrap with a cotton swab to a thickness of 3 mm.
Bake in an oven preheated to 170 ° C for 15 minutes. -
4)
Make nougat
04:17
Put (A) in a pan and heat over low heat until thickened.
When thickened, add almond slices and entangle to mix evenly. -
5)
Place nougat and bake in the oven
05:32
Place nougat on the baked dough and spread it well.
Bake in an oven preheated to 180 ° C for 20 minutes. -
6)
Shape
06:01
After baking, remove the heat and cut the edges to shape.
Cut to the size you like.
Point
・ By putting the eggs separately, it will be easier to mix them in the whole without separating them. Mix well each time.
・ Because the cake flour is lumpy, be sure to sift it before adding it.
-Can be stored in a closed container at room temperature for about 4 to 5 days. Can be stored frozen.
・ To prevent the dough from rising when it is baked, it is advisable to pierce it with a fork in several places to make air holes.
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