This is a recepe I took in a french book, but the quantity is twice bigger.
In our place, we are only 2.. really a bit much, so I devided everything in 2.
It means that, if you want to make a bigger Choco Cake, make 2 times bigger.
But to you to see how many minutes you need to bake in the oven.
その４ プデイング型で焼きました
今回は、前回と同じ分量で、試しにイギリスから買って来た陶器のプデイング型で焼きました。失敗なしで超〜カンタン！
chocolat – black chocolate for baking – 120g
beurre – butter – 120g
3 oeufs -eggs – 3
3/5 cuillerée à soupe de farine ( 3/5 soup spoon flour)
100 g sucre -sugar
beurre – butter – 120g
3 oeufs -eggs – 3
3/5 cuillerée à soupe de farine ( 3/5 soup spoon flour)
100 g sucre -sugar
オーブンを予熱。１９０℃ Pre-heat your oven at 190 degree C.
チョコとバターを湯煎でとかす。 Take 2 sauce pans. One is smaller than the other.
そこへ砂糖とを入れて混ぜる。 You put hot water in the big one and put it to heat (to continue to boil)
とけたら湯煎からはずす。 And in the small pan, you put CHOCOLATE and BUTTER.
You dip your small pan into the big pan’s boiling water (This is what you call ‘bain marie’)
You let CHOCOLATE AND BUTTER mixture to melt and mix.
When the mixture is all liquid, you put the SUGAR in it, and mix.
When the SUGAR is all melted, you take your small pan out from the boiling hot water.
とけたら湯煎からはずす。 And in the small pan, you put CHOCOLATE and BUTTER.
You dip your small pan into the big pan’s boiling water (This is what you call ‘bain marie’)
You let CHOCOLATE AND BUTTER mixture to melt and mix.
When the mixture is all liquid, you put the SUGAR in it, and mix.
When the SUGAR is all melted, you take your small pan out from the boiling hot water.
卵を１個ずつ加えて 混ぜる。
Then you add your first egg into the CHOCO-BUTTER- SUGAR mixture.
Mix well until incorporated.
Then, you add egg no.2 …. mix …. and egg no. 3…. mix.
You will get a very smooth – but a bit cream like texture to it.
最後に小麦粉を入れて混ぜる。
At the end, you add 3/5ths soup spoon of flour ( less than one spoon!)
At the end, you add 3/5ths soup spoon of flour ( less than one spoon!)
型に流し込んで190℃で15分
Put your mixture into your cups (like I did – this is english pudding cups) OR in your cake tin.
And put in the oven for 10 to 15 mn.
Don’t overcook, the middle of the cake should be still soft – semi liquid when you take out.
And put in the oven for 10 to 15 mn.
Don’t overcook, the middle of the cake should be still soft – semi liquid when you take out.
中味を流し込むまえに、型の中にはバターを薄く塗っておきました。
焼く時間は190℃で約10分〜１５分。
様子を見て、真ん中へんはまだやわらかい状態で焼き終わるようにします。
型が陶器だから 190℃なんて高温で（湯煎もせずに）ダイジョウブかなあ？とちょっと心配だったけど、なにごともなく無事でした。
バーニー喜んで食べています。
大きさのちょうどいい、portion individuelle「ひとり用サイズ」になって、アルミホイルで蓋をしておけば数日ほうっておいても平気だし。なかなかよいです。
Sachan in Europe agrandie 