チョコレートシフォンケーキ｜ Chocolate Cacao チョコレートカカオさんのレシピ書き起こし

Sift (A) twice and put in a bowl.

Divide the egg into egg white and yolk, and put the egg white in the freezer.
Add the granulated sugar of (B) to the egg yolk.
While boiling in hot water, whisk until white.

Add milk and vegetable oil to the egg yolk and mix.
Add the sifted flour and mix.

Loosen the egg whites that have been frozen for about 50%.
Add the granulated sugar of (C) and whisk until soft and horny.

Add meringue to 3 little by little and mix each time.

Pour the dough into the mold and drop it several times from the top to remove air bubbles.
Preheat the oven to a higher temperature and bake at 180 ° C for 28 minutes.
When it is burnt, turn it upside down and cool it so that it does not wither.

チョコレートを細かく刻み、ボウルに入れる。

Put the cream of (B) in a pan and heat it over heat.
Add to chocolate and mix while melting.

グラニュー糖と、（C）の生クリームを加える。
氷水で冷やしながら、柔らかめに泡立てる。

シフォンケーキに、チョコレートクリームを塗る。
お好みのトッピングをして、完成。