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Fondant Chocolat | Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

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材料

  • (A) Black chocolate : 100g
  • 薄力粉 : 20g
  • ココアパウダー : 10g
  • 卵 : 2個
  • 無塩バター : 30g
  • 砂糖 : 30g
  • (B)ブラックチョコレート : 50g
  • 生クリーム : 50ml
  • お湯 : 適量
  • 粉糖 : 適量

所要時間

40分

手順

  1. 1) Melt chocolate 01:45

    Remove the eggs and butter from the refrigerator and leave at room temperature for 30 minutes.
    Finely chop the chocolate from (B) and put it in a bowl.
    Pour hot water at around 60 ° C in another bowl and boil in hot water to melt the chocolate.

  2. 2) Make ganache 02:17

    Heat the cream in a 600w microwave for 20-30 seconds.
    Add half to 1 and mix, add the other half and mix.
    Remove the heat and cool in the refrigerator for 1 hour.

  3. 3) Prepare the dough 03:11

    Break the egg into a bowl, add sugar and mix.
    Crush the chocolate of (A) into another bowl.
    Cut the butter into small pieces and add.

  4. 4) Make dough 04:03

    Pour hot water at around 60 ° C in another bowl and melt the chocolate and butter in 3 in a water bath.
    Add half of the egg liquid and mix, then add the other half and mix.
    Sift the cake flour and cocoa powder and mix.

  5. 5) 型に入れる 05:20

    オーブンを180℃に予熱しておく。
    生地を型の1~2分目まで入れる。
    固めておいたガナッシュをそれぞれ生地の真ん中に落とす。
    ガナッシュを覆うように生地を型に流し込む。

  6. 6) 生地を焼く 06:31

    180℃に予熱をしたオーブンで10分焼く。
    10焼いたらオーブンから出し、5分冷ます。
    型から外し、粉糖をかけたら完成。

Point

・ If you want to make it sweeter, you can change black chocolate to milk chocolate.
・ It is recommended to use a muffin type with a diameter of 6 cm and a height of 5 cm.
-Can be cooked by applying butter to the inside of heat-resistant cocotte or pudding cups.
・ Put the dough in a mold and bake it immediately.
・ If you like, you can also add whipped cream, mint leaves, and fruits.


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