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25minutes
Put egg yolk and egg white separately in a bowl.
Whisk the egg whites with a hand mixer until they are horny.
Add sweetener and use a hand mixer to strengthen the meringue.
Put water in a bowl of egg yolk and mix gently with a spatula.
Add cocoa powder and mix until sticky and free of lumps.
In a bowl of 2 egg yolks, add 1 meringue little by little and mix well with a spatula.
Add about half of the meringue and mix until liquid.
Add all the remaining meringue, scoop from the bottom and mix.
型にオーブンシートを敷き、3を流し入れる。
Bake in an oven preheated to 170 degrees for 20-25 minutes.
After baking, remove the heat and cool in the refrigerator.
Finish by sprinkling powdered Lacanto (outside the amount) with a mixer.
・ This time, Lacanto White is used as the sweetener.
・ Milk or soy milk may be used instead of water.
・ When adding the meringue in step 3, add it little by little because the meringue will not be mixed completely. While crushing the meringue lumps on the way, let the dough blend in as a whole.
・ This time, I used a 15 cm mold. Pound type is also acceptable.
・ You may eat the baked product without cooling it in the refrigerator.
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