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Chocolate and egg gateau chocolate | Transcription of Yu sweets researcher's recipe

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Yu Sweets Researcher

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Ingredients

Chocolate bar (black) : 300g
卵 : 3個
バター : 30g

Time required

25minutes

Procedure

1) make preparations 01:24
Spread butter (not listed) in the rice cooker evenly all the way to the top.
Crush the chocolate with a cotton swab and transfer to a bowl.
2) heat in the microwave 00:00
Add butter to the bowl containing the chocolate from step 1 and heat in the microwave at 500W for 1-2 minutes.
After heating, mix well with a spatula to dissolve.
3) prepare eggs 02:47
Separate the eggs into whites and yolks.
Put the yolk in the bowl of 2 and mix lightly to blend.
Place the egg whites in the freezer for 5 minutes.
4) メレンゲを作る 04:40
Remove the egg whites from step 3 from the freezer and whisk until stiff peaks form.
5) combine 3 and 4 05:42
3のチョコの入ったボウルに4のメレンゲを1/4ほど入れ、よく馴染ませる。(生地が固いようであればメレンゲの量を少し増やす)
残りのメレンゲをすべて加え、ヘラで切って底から裏返すように混ぜる。
6) 炊飯器で焼く 06:54
1の炊飯器に5の生地を流し入れる。
炊飯器の下に布巾を置き、上から落として生地を平にする。
竹串で表面を混ぜ、馴染ませる。
白米モードで2回炊く。
竹串を刺し、液体の生地が付かなければ炊飯器から取り出す。
炊飯器から優しく取り外し、皿に盛り、完成。

Point

・This time, I used a No. 3 rice cooker. If using No. 5, increase the amount by 1.5 to 2 times.
・Chocolate can be used with milk chocolate.
・By adding butter, the chocolate melts less unevenly.
・Make sure the chocolate is melted in step 2. If there are lumps, heat again in the microwave for 10-20 seconds.
・Remove the chalaza from the egg in step 3.
・When mixing the yolks in the bowl with the chocolate in step 3, if you mix too much, the mixture will separate, so mix lightly.
・Since there is no sugar in the meringue, it is difficult to whip. If you want to make it glossy, add about 1/2 tablespoon of sugar.
・By putting the egg whites in the freezer, the egg whites become firmer and more sticky, making them foam faster.
・Making the meringue into the batter first in step 5 makes it easier to mix when adding the meringue later.