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HidaMari Cooking

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Ingredients

Couverture sweet chocolate : 270g
卵 : 4個
砂糖 : 30g
生クリーム : 200ml
白ワイン : 30g
薄力粉 : 6g

Time required

60minutes

Procedure

1) Melt chocolate 00:01
Finely chop the chocolate and melt it in a water bath.
2) Make egg juice 01:10
Break the egg into a bowl and beat it.
Add sugar and mix.
3) Warm in a water bath 02:03
Put the cream and white wine in a separate bowl.
Warm the egg liquid, cream, and white wine in a water bath.
4) チョコレートと生クリームを混ぜる 03:05
Add fresh cream to 1 in 2 to 3 portions and mix each time.
5) 卵液と白ワインを加える 04:09
卵液を2～3回に分けて加え、その都度混ぜる。
白ワインを加え、混ぜ合わせる。
6) 薄力粉を加える 05:47
薄力粉をふるって加え、混ぜ合わせたら目の細かいザルで濾す。
7) 型に生地を流し入れる 06:23
クッキングシートを、型に敷く。
ザルで濾しながら、生地を流し入れる。
お湯をはったバットに、型を置く。
8) Finish 06:54
Bake for 18-20 minutes in an oven preheated to 180 ° C.
When it's cooked, remove the heat and cool it in the refrigerator overnight to complete.

Point

・ You do not have to add white wine if you like.
・ Pound type is recommended as the type.
・ You can change the type of chocolate to your liking.
・ It is recommended to cook with Couverture chocolate.
・ It is easy to cut if you cut it with a warm knife.
・ Recommended even if sprinkled with powdered sugar or cocoa powder.