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ダブル・チョコレート・カップケーキ｜ HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Ingredients

(A) Sweet chocolate : 30g
(A)無塩バター : 20g
(B)卵 : 2個
(B)グラニュー糖 : 60g
(C)薄力粉 : 50g
(C)アーモンドプードル : 10g
(C)ココアパウダー : 5g
スイートチョコレート(チョコレートクリーム用) : 80g
生クリーム(チョコレートクリーム用) : 60ml
(D)グラニュー糖 : 10g
(D)生クリーム : 140ml

Time required

60minutes

Procedure

1) Get ready 00:32
Put (A) in a bowl and boil it in hot water to dissolve it.
2) Make dough 01:07
Put (B) in a bowl and mix with a hand mixer until it becomes whitish.
Sift (C) and mix with a rubber spatula.
Add a small amount of dough to 1 and mix, then return to the rest of the dough and mix.
Put it in a piping bag.
3) bake 04:53
Place glassine paper on the mold.
Divide 2 into 6 equal parts and put in a mold.
Bake in the oven at 170 degrees for 12 to 15 minutes.
4) 冷ます 06:05
型を軽く打ちつけて型から外す。
ケーキクーラーに乗せて冷ます。
5) チョコレートクリームを作る 06:26
Put sweet chocolate (for chocolate cream) in a bowl, boil it in hot water and mix with a rubber spatula to dissolve it.
Add fresh cream (for chocolate cream) in two portions and mix each time.
Remove from the water bath.
Put (D) in another bowl and mix gently with a hand mixer while immersing in ice water.
Add sweet chocolate in one bowl in two portions and mix well each time.
Put it in a piping bag with a star cap.
6) トッピングをする 11:13
冷ました4に5を絞り出す。
チョコレート菓子(分量外)とミント(分量外)を乗せる。

Point

・ Chocolate cupcake recipe topped with chocolate cream.
・ Amount for 6 cupcakes.
-Preheat the oven to 170 degrees.
・ Prepare by boiling the water in a water bath in advance.
・ Chocolate confectionery (outside the amount) and mint (outside the amount) can be topped as you like.