Soft like a chocolate sponge.
Moist like a gâteau chocolat.
The best of both worlds, the strongest chocolate cake ever!
That is this Classic Chocolat☆.
It is an easy-to-make, exquisite sweet for chocolate lovers. Please try it!
Classic Chocolat (Round 5 x 15cm)
Unsalted butter 60g
50 g whipping cream (35%)
55 g sweet chocolate
64 g egg yolk
45 g granulated sugar
100 g egg whites
50 g granulated sugar
36g cocoa
32 g light flour
140° for 50 minutes
Preparation
Preparation of paper molds
Preheat oven to 140°C
Preheat oven to 140°C
Preheat oven to 140°C. ◉Additional recipes
The chocolate can be any sweet chocolate (I recommend using a 55g pack of sweet chocolate from the confectionery section of the store).
(I recommend using the 55g packets of sweet chocolate available in the confectionery section of the store)
Tips
The egg yolk base must be at least human skin temperature (if it is cold, it will harden and form lumps when combined with the chocolate).
The meringue should be loose and granulated sugar should be added from the beginning.
Please refer to the video for more details.
The point of baking is to stick a bamboo skewer into the dough and if it doesn't stick, it's baked.
Shock the baker immediately after baking to release the steam.
Other SNS
Instagram → / hiro_sweets_
Tik Tok → / hiro_sweets_
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