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00:00 ãªãŒããã³ã°ïŒOpeningïŒ
1:06 ã¬ã·ãïŒRecipeïŒ
1:20 åæºåïŒMold preparationïŒ
1:47 çå°äœãïŒMake doughïŒ
5:02 ã¡ã¬ã³ã²ïŒMeringueïŒ
11:15 ä»äžãïŒFinishïŒ
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Ingredients: 1 round mold 15cm in diameter
100g dark chocolate
60g unsalted butter
60g heavy cream
45g egg yolks
40g sugar
20g cake flour
40g cacao powder
90g egg whites
50g sugar
Topping sugar
Preparations
ã»Prepare the paper pattern.
ã»Preheat water to 60°C.
ã»Preheat the oven to 160°C before starting to make the dough.
ã»Combine the flour and cocoa powder.
ã»Chill the egg whites in the refrigerator.
How to make
(1) Blend the egg yolks with the sugar.
â» Beat the sugar into the egg yolks mix well blended.
(2)Mix the chocolate, butter, and cream together over hot water until the mixture reaches 50â.
â» After the mixture is melted, leave the hot water in the bowl for later use.
(3) Add (1) and mix well.
(4)Make the meringue. Add the sugar in three parts.
After that, smooth the texture on low speed for 1 minute.
First time: When the mixture becomes lightly foamy, add 1/3 of the amount.
Second time: When the foam becomes fine and fluffy
The third time: When it starts to form threads.
â»The timing of adding the sugar is important. The timing of adding the sugar is important. Be careful not to make it too hard.
(5)Adjust the temperature of(3) to 40â before adding the meringue.
(6) Once the temperature reaches 40°C, add 1/3 of the meringue and mix with a whipper to scoop up the meringue from the bottom.
Stop when the meringue is not fully mixed.
(7) Sift in the flour mixture one at a time. Switch to a rubber spatula and mix as if scooping from the bottom.
After the flour ness disappears, continue to mix and make sure it is well incorporated.
â»The color and state of the dough will change as it is mixed.
(8)Add all the ingredients (7) into the meringue.
â»Mix gently so as not to destroy the air bubbles.
(9)Pour the batter into the mold. Drop the mold several times from a low position to remove air bubbles.
Bake at 160â for 35 minutes, then remove from the bat and bake for another 10 minutes.
(10)After baking, shock the cake 4 to 5 times from a low position.
â»Do not remove the mold from the baking pan.
(11ïŒ Leave the mold to cool without removing it. After cooling, remove the mold and sprinkle with powdered sugar to finish.
â Cool well in the refrigerator before serving.
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