蒸しパン（きな粉蒸しパン）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 15minutes
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生チョコケーキ｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- Crushed biscuits : 100g
- 牛乳 : 30g
- クーベルチュールチョコ : 200g
- 生クリーム : 150g
- ココアパウダー : 適量
Time required
30minutes
Procedure
-
1)
Make a base
00:01
Crush the biscuits, add milk, mix well and spread on the bottom of the mold.
-
2)
Melt chocolate
02:00
Finely chop the chocolate with a kitchen knife, put it in a bowl and melt it in a water bath.
-
3)
Make a cake
03:13
Add fresh cream to 2 and mix well and pour into 1. After smoothing the surface, cool it in the refrigerator to harden it.
-
4)
仕上げる
04:31
固まったら型から出し、ココアパウダーを振る。
Point
・ This time, I used the Couverture chocolate suite. The mold uses a 15 cm square mold.
・ Process 1 Put biscuits in a bag, crush it with a rolling pin from above, and add milk to the bag. After putting it in the mold, press the bottom of the bottle to flatten it. Keep the mold in the refrigerator until it is used.
・ The time required does not include the time to cool and harden the cake.
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