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Raw Gateau Chocolate Chiffon Cake | Coris Cooking Channel's Recipe Transcription

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coris cooking

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Ingredients

Sweet chocolate bar : 100g
milk : 60g
Fresh cream : 35g
Salad oil : 60g
Egg yolk (medium size) : 4 pieces
Honey : 15g
Cake flour : 45g
Pure cocoa powder : 15g
Baking powder : 3g
Egg white (medium size) : 4 pieces
Granulated sugar : 65g
(A) Fresh cream : 120g
(A) Sugar : 10g
(B) Pure cocoa powder : Appropriate amount
(B) Powdered sugar that is difficult to dissolve : Appropriate amount
(B) Time : Appropriate amount

Time required

40minutes

Procedure

1) Melt chocolate 00:17
Insert chocolate into a bowl and heat it in a water bath to melt it (chocolate is about 40 ° C).
2) Mix milk and cream in 1 00:51
Put milk and fresh cream in a heat-resistant container, heat in a microwave oven at 500W for about 2 minutes, and when it becomes fluffy, add it to the melted chocolate and mix well.
3) Add salad oil, egg yolk and honey 01:20
Add salad oil, egg yolk, and honey in that order, and mix well with a whipper each time.
4) Sift the flour and mix 02:01
Mix the cake flour, pure cocoa powder, and baking powder that have been sifted in advance with a whipper until they become glossy. Soak in a water bath at the temperature of a bath to keep it warm.
5) Make meringue 02:56
Whisk the chilled egg whites with a hand mixer and add the granulated sugar in 3 portions to make a smooth but horny meringue each time. Finish with a low speed for 1 minute.
6) Mix 4 with meringue 03:52
Add 1/4 of the meringue and mix quickly with a whipper, add all the dough to the rest of the meringue, mix with a whipper and mix with a rubber spatula to finish.
7) Pour into a mold and bake in the oven 04:55
Pour the dough into a chiffon cake mold and bake in an oven preheated to 160 ° C for about 37 minutes.
8) Refrigerate 05:44
When it is baked, cool it at room temperature without turning the mold over. When it cools, put it in a bag and chill it in the refrigerator for at least 2 hours.
9) Make a creme shanti 06:35
Whisk (A) to make a creme shanti and put the cream in a piping bag.
10) Finish 06:49
Take it out of the mold, narrow it down around the creme shanti, sprinkle (B) and decorate the time to complete.

Point

・ Be careful of spills when heating milk in the microwave.
・ Add salad oil, egg yolk, and honey to chocolate in order and mix them thoroughly with a whipper until they become glossy.
・ Mix with the meringue so as to leave as much foam as possible.
・ If the surface of the poured dough is marbled, mix it gently with your fingers.
・ Because it is a rich chocolate dough, it is easier to remove it from the mold when it is cold.
・ Be careful when baking, as the dough will come out if you turn the mold over.