Earthquake bread into snow-covered hills - Gaito Chocolat
It's a Gyato Chocolat recipe.
4 serving
Within 60 minutes
메기맹이
Ingredients
  • Soft flour
    40g
  • cocoa powder
    50g
  • Dark chocolate
    100g
  • Butter
    90g
  • egg
    4ea
  • Sugar
    120ea
  • whipped cream
    60g
  • Sugar powder
  • whipped cream
Cooking Steps
STEP 1/8
Dissolve dark chocolate in medium heat, add butter, and melt together.
STEP 2/8
In the meantime, separate the egg yolk and white, add about 1/4 of the sugar to the yolk, and stir with a whisk until it turns light yellow. The sugar needs to melt completely
STEP 3/8
When the egg whites start to foam, add the remaining sugar three or four times and add the meringue.
STEP 4/8
Mix 1 with a whisk, dripping a little at a time. First, let it cool to a certain extent.
STEP 5/8
Stir evenly with a whisk while adding the fresh cream solution at room temperature to 4.
STEP 6/8
Add the soft flour + cocoa powder that has been sifted in advance and mix it so that the powder. Mix it lightly using a spatula as much as possible
STEP 7/8
Divide the meringue by 1/3 and repeat mixing 3 times. Mix evenly so that there is no meringue left, but be careful not to burst the foam
STEP 8/8
Place in mold and lightly strike the floor two or three times to remove air bubbles and bake in an oven preheated to 165 degrees for 35 to 40 minutes.
18 cm deep round frame 1p
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