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Sweet
Making
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It S Make
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kohei/パン職人スイーツ on Instagram: "レシピはこちら⇩ 生クリーム不使用で濃厚なショコラテリーヌです🍫 自信を持ってお届けします😊 【材料】 パウンドケーキ型 ブラックチョコ 2枚(板チョコ) ミルクチョコ 1枚(板チョコ) 砂糖 63g 卵(M) 2個 バター 100g 【レシピ】 ①細かく板チョコ3枚を刻む ②板チョコ3枚とバター、砂糖を耐熱ボウルに入れる ③電子レンジで600w50秒→混ぜる 600w20秒→混ぜる 600w10秒→混ぜる 3回に分けて温めその都度混ぜると溶けます ※オーブンや板チョコ、バターをどれくらい常温に置いとくかでも変わるので溶けなければ再度10秒ずつ追加お願いします! ④全卵2個を溶きほぐし、電子レンジで500w30秒温める ⑤③に3回に分けて④を入れる ※一度分離しても気にせずにしっかり混ぜてください! 滑らかなショコラテリーヌが出来上がります! ⑥クッキングシートを用意しパウンドケーキ型に合わせておく ⑦生地を流し入れて170度のオーブンで湯煎焼き 今回は18分焼いてます!固めがいい方は20分くらい焼いてみてください😊 ※
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