GYATO CHOCOLA for Christmas
Personally, I like chocolate and brownies, but my favorite chocolate cake is Gyato Chocolat. It's more moist and softer than brownies, and above all, it's better because it has a Christmas nuance.
6 serving
Within 90 minutes
강혜
Ingredients
  • Dark chocolate
    120g
  • Butter
    80g
  • Eggs
    3ea
  • Heavenly Horse Powder
    35g
  • cocoa powder
    20g
  • egg
    3ea
  • Sugar
    90g
  • whipped cream
    100g
  • Sugar
    10g
Cooking Steps
STEP 1/6
In a bowl, melt the butter and chocolate in medium heat.
STEP 2/6
Add the yolk and mix well with a whisk.
STEP 3/6
In another bowl, whisk the whites with a hand mixer and divide 90g of sugar in two to form a solid meringue. Mix 1/2 of the firm meringue in chocolate dough.
STEP 4/6
Sift together the flour and cocoa powder and mix well so that there are no lumps. Add the remaining meringue and finish with a spatula.
STEP 5/6
Place in mold, finish smooth on top, beat to bottom 2 or 3 times to remove large bubbles and bake at 160'c for 40 to 50 minutes. I panned one 13cm round mold and baked the remaining dough in a muffin mold. You can bake it in a proper mold.
STEP 6/6
It's a very cute and dainty chocolate cake baked in a mini frame, and since it's a small size, I don't like even 6 pieces, let alone 8 pieces, and I just have to eat it in 4 pieces. GYATOCOLA is cool to decorate with only sugar powder, but to create a Christmas atmosphere, it whipped cream to decorate it with a pod and put on strawberries that would be disappointing if it fell out. Unlike brownies, the cake that floats down is the charm of Gyato Chocolat.
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