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ガトーショコラ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

egg : Three
生クリーム : 150ml
ココアパウダー : 40g
無塩バター : 50g
ラカントS : 70g

Time required

50minutes

Procedure

1) Divide into white and yolk 01:45
Divide the egg into white and yolk.
2) Heat the butter and cream 01:59
Cut the butter into heat-resistant bowls and add the cream.
Cover with plastic wrap and heat in a 600w microwave for 1 minute.
After heating, melt the butter while mixing.
3) Add cocoa powder 03:17
Sift the cocoa powder and mix.
4) 卵黄を加える 03:45
卵黄を1個ずつ加え、その都度よく混ぜる。
5) メレンゲを作る 04:13
卵白にラカントSを加え、柔らかく角が立つまで泡立てる。
6) 生地を作る 05:43
オーブンを、160℃に予熱をしておく。
4にメレンゲを少量加え、混ぜ合わせる。
メレンゲのボウルに戻し、混ぜ合わせる。
7) 仕上げる 06:58
Pour the dough into a mold, flatten it and crush the air bubbles.
Bake for 35 minutes in an oven preheated to 160 ° C.
When it is baked, cover it with kitchen paper and remove the rough heat to complete it.

Point

・ Put an oven sheet on the entire mold in advance.
・ If the butter does not melt, heat it in the microwave for an additional 10 seconds.
・ If you want to make the whole texture hard, cool it in the refrigerator for half a day.
・ Lacanto S can be replaced with your favorite sweetener.