米粉で作るチョコレートケーキの作り方：パサパサしない共立てスポンジケーキ｜HidaMari Cooking

Hello☺Thank you for watching my video. Today I made a chocolate filled shortcake made with chocolate cream. Co-baked sponge cake made with rice flour tends to be dry, but adding more heavy cream makes it moist and bakes well. Eggs tend to foam up better when roasted in hot water, but rice flour easily absorbs water and becomes dry. The tips for making a fluffy sponge cake are, (1) Beat the eggs until they are white and fluffy. The standard for whisking is until large air bubbles disappear and the texture becomes fine. (2) As soon as you add the fats and oils, mix them together and put the cake in the oven immediately. Since the cocoa and heavy cream are the fats in this recipe, work quickly in steps 2 and 3. (3) Preheat the oven thoroughly. If the oven temperature is low, it will take longer for the heat to transfer to the center of the sponge cake, causing it not to puff up. If you are making the cake with cake flour instead of rice flour, reduce the amount of heavy cream to 25g. For the chocolate whipped cream, whip the heavy cream first to a loose consistency before adding the ganache to obtain a smooth texture. ▷Ingredients: ■Cocoa sponge cake (15 cm) 2 whole eggs 60 g sugar 52 g rice flour 8 g cocoa powder 30 g heavy cream Chocolate cream 120 g couverture sweet chocolate 60g milk 170 g heavy cream 10 g sugar 5 Ferrero Rocher ▷Preparation: 1. Preheat oven to 170℃. 2. Prepare the water for boiling. ▷How to make: 1. Make the cocoa sponge cake. Beat the whole eggs in a bowl, add cane sugar and beat until white and fluffy. 2. 2. Shake the rice flour and cocoa powder, add and mix 40 times. 3. 3. Add a little of ② to the heavy cream and blend the cream and dough together. Add ② and mix about 15 times. 4. As soon as the batter is mixed, pour the batter into a mold and bake in a preheated oven at 170℃ for 20 to 25 minutes. 5. Immediately remove the sponge cake from the mold and take off the heat. 6. Slice the sponge cake into 3 pieces. (It is best to slice the sponge cake the same day it is baked, as the sponge cake tends to be sticky if sliced the next day.) 7. Melt the couverture sweet chocolate in a pan of simmering water until smooth. 8. Add milk in two parts, mixing well each time until glossy. Remove from the hot water bath and allow to cool. 9. Add the sugar to the heavy cream and beat gently while chilling in ice water. 10. Remove the whipped heavy cream from the ice water. Add 100 g of the chocolate from (8) and whisk until stiff peaks form. 11. Squeeze the chocolate cream onto the sponge cake and flatten the cake. 12. If the chocolate from (8) has cooled and hardened, warm it over a hot water bath to melt it, and spread it over (11). 13. Place the Ferrero Rocher on top and decorate with cream.