ゼリー（コーヒーゼリー）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 5minutes
チョコレートケーキ｜ななちゃんのお菓子作り日記さんのレシピ書き起こし
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- 59.0万回
- Number of Videos
- 70本
Ingredients
- (A) Chocolate : 100g
- （A）バター : 60g
- グラニュー糖 : 50g
- 卵 : 2個
- ココアパウダー : 20g
- 粉糖 : 適量
Time required
20minutes
Procedure
-
1)
Make chocolate butter
00:19
Put chopped (A) in a heat-resistant bowl and heat in a 600w microwave oven for 2 minutes.
Mix with a whisk until smooth. -
2)
Make the dough
00:48
Add granulated sugar to 1 and mix well.
Break in the eggs one by one and mix well each time.
Add sifted cocoa powder and mix until dry and smooth. -
3)
Place in a mold and heat in the microwave
02:47
Pour the dough into a heat-resistant tapper, level the surface evenly, and lightly drop the dough on the workbench.
Lightly cover with plastic wrap and heat in a 600w microwave for 3 minutes. -
4)
盛り付ける
03:15
粗熱を取り、タッパーから取り出し、粉糖をふりかける。
お好みの大きさに切り分け、皿に盛る。
Point
-Uses a 13 x 13 cm heat resistant tapper.
・ Chocolate cake recipe that can be easily made in the microwave.
-Although a heat-resistant tapper is used for the mold, a heat-resistant container of your choice can be used instead.
・ If the chocolate is difficult to melt, heat it for 10 seconds each while watching the situation.
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