【材料3つだけ！】炊飯器で超簡単！『ダブルチョコレートケーキ』の作り方！濃厚しっとり♪リッチな味わいのチョコレートケーキ☆-How to make Chocolate Cake-【料理研究家ゆかり】

【材料3つだけ！】炊飯器で超簡単！『ダブルチョコレートケーキ』の作り方！濃厚しっとり♪リッチな味わいのチョコレートケーキ☆-How to make Chocolate Cake-【料理研究家ゆかり】

Today I made a double chocolate cake. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I want to make a double chocolate cake that can be easily made in a rice cooker. This is the rice cooker series. I will make a chocolate cake with only 2 ingredients and then finish it off with a chocolate coating on top. I will use whipped cream for the chocolate coating, so I will actually use three ingredients. The ingredients are easy to find and very simple to make. There are some points of interest here and there, so please enjoy it all the way through. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Let’s start with the ingredients for the chocolate cake. Here are the ingredients. It will be made with eggs, chocolate, and two of the ingredients here. First of all, eggs, we’re going to use L-size eggs here. And then the chocolate. This time I will use Ghanaian black chocolate here. Can also use milk chocolate for this one. All together it makes 150g for 3 pieces. Next, here are the ingredients for the coating. Here are the ingredients. Chocolate, cream, and here are the two ingredients for the coating. I will use the same Ghanaian black chocolate as before. And the whipped cream. This will be made with 35% animal milk fat. And this time I will make it in a 3-cup rice cooker. So I will start making it with these ingredients. Easy recipes at home Now let’s make it. First I will start with the chocolate cake. The chocolate here will be melted in a hot water bath, so be sure to chop it as finely as possible. Now I will chop it up. OK. Chop finely like this. Then put the chocolate in a bowl here. Put it in the bowl like this. I’m using a clear glass bowl, but the chocolate will melt more easily if you use that. Then pour the hot water into another larger bowl. Fill the bowl with hot water of approximately 60 degrees Celsius. And place a bowl of chocolate here. Just be careful not to get hot water into the chocolate at this point. Now I will melt the chocolate in a hot water bath. Chocolate can sometimes be melted in the microwave, but chocolate by itself tends to burn easily, so be sure to melt it in a pot of simmering water. Chocolate has melted. Melt it neatly like this so that no grains remain. Then leave the chocolate here in the hot water bath until you are ready to use it. Now I will separate the egg whites from the yolks. The whites are whipped, so put them in a large bowl like this one. Now I will separate them. Put the egg yolks over here. Divided like this. By the way, these eggs should be at room temperature. After this, going to combine them with the chocolate, but if these eggs are cold, the chocolate may harden. So be sure to bring it to room temperature before using it. Now let’s whip the egg whites. First, beat with a hand mixer on high speed for about 1 minute. If you don’t have a hand mixer, try your best to beat it with a manual whipper. I hope you can use the whisking conditions you are about to whip up as a reference for whisking. Now I will whisk. Now just one minute of whisking. It’s getting a little coarse-grained, so I’m going to finish it off on low speed. Now beat on low speed of hand mixer for 30 seconds. OK. Now 30 seconds of whisking. Then it will be in this state of pins and corners. If you compare it with the previous one, you can see that it has a fine finish like this. Try to keep this about the same when you make it with a whisk. If you whisk too much here, it will be difficult to mix with the chocolate, so be careful not to whisk too much. Now I will add the egg yolks to the chocolate mixture. The chocolate is still in the hot water bath. Add one egg yolk first. Then mix well. The first time you mix it, it will be a little bit fuzzy. Then add again. Then mix. At this point, if you notice any such carazas or anything like this, remove them. Just when it bothers you is fine. Let’s mix it up with this. Mix the second day and it will be a little more fuzzy. And the third. Let’s mix this one well. Mix the third one quite well. After mixing thoroughly, the chocolate will lose its previous chunkiness and become more cohesive and shiny as shown here. Then remove from the hot water bath. This is what it looks like now. I think it’s going to be a little bit of a mess, but it will all come together at the end like this. Then I will mix these two together. First, put a scoop of whipped egg whites into this chocolate one. Then mix the first time thoroughly. Don’t worry too much about not crushing the foam. It’s more like stretching this chocolate dough with egg whites. Let’s make a firm match like that. Now I’m using a rubber spatula to mix it, but you can mix it with a whisk the first time. This is how it gradually blends in. The first time, the chocolate is a little harder, so it’s hard to blend, but it gradually blends in. It’s OK. It is now blended like this. Then put another scoop in. Now mix to fluff up the bubbles a bit. I think it is easier to mix than before. The mixture is mixed with the image of scooping up from the bottom. OK. It’s ok with a little bit of the threading still in place. Then you can put another scoop in. And then fluff the mixture the same way. OK. It is also fine with a little bit of slushy residue. By the way, this is how firm it is now. It’s a bit blobby, isn’t it? Then for the fourth time, put the dough back into the egg whites here. This will prevent uneven mixing. And let’s mix the fourth time fluffily. If it mixes nicely like this, it is OK. Now the dough is about this firm. It’s about the consistency of a doughy dough. It’s about like this. Just be careful not to leave any egg white clumps at this point. Then prepare the rice cooker. Here is a little salad oil. This is outside the quantity. When you put it in like this, use kitchen paper to spread the oil all over. Spread oil like this. Now pour the dough here. I put it in like this. Use a bamboo skewer to go around the surface. Then the surface becomes flatter and flatter. OK. Make sure that the surface is flat like this. Then you can tap it 2-3 times from there. And then remove large air bubbles. OK. Now I will cook rice normally here. Once the rice is done cooking normally, I check the cooking time and if it is not enough, I cook additional rice. The cooking time should be adjusted according to the type of rice cooker. Now, set the rice cooker like this and cook rice normally. Now I will wait once like this. Rice is done cooking. Rice is now cooked for 60 minutes. Now I will open it. Now it looks like this. Then once you do that, stick the bamboo skewer in. And if the raw dough does not follow at this time, it is ok. Now let’s take it out. If we leave it as it is, it may shrink a little, so we want to take it out of the mold right away. Then I’ll put this one out on top of the cake cooler. Put the cake cooler on top and turn it over so it doesn’t burn. Have ho. I got a little surface on the rice cooker, but it looks delicious like this. Now I’m going to cover it with kitchen paper and take it off the heat. Now I will continue to make the chocolate coating. First, chop the chocolate into small pieces. Chop the chocolate finely like this. Now, once the chocolate is chopped, place it in the bowl. Be sure to use a heat-resistant bowl. OK. Then turn the cream here. Then, once you have done that, blend the cream all over the chocolate. OK. Now let’s heat this one in the microwave oven at 600 watts for 50 seconds. Heated for 50 seconds. Slowly stir to melt chocolate. If the whole mixture is well mixed like this, it is OK. Then I heat it up a little more for the final touch. I will heat this in the microwave at 600 watts for 20 seconds. Heated for 20 seconds. Then mix well one last time. Mix well one last time, being careful not to let any air in. Finally, warm it up again for the finishing touch to make it a little softer. This will make it easier to pour over the cake. Chocolate for coating is now ok. This is how it becomes very smooth. Then this cake is also coated with the heat. I’m going to coat the cake, but you can do it either way. The one you prefer should be on top. Then put the cake on a mesh like this and be sure to put the bat underneath. Pour the chocolate over the top. Let’s shake it up a bit. Then it will drop down gradually. The surface also becomes flatter. OK. Thus the entire surface is now coated with chocolate. The chocolate coating on the top is now cooled. The double chocolate cake is now ready. This is how it turned out. The coating is nicely finished like this. Now I would like to cut it at the end. When you cut, warm up the knife a little bit and try to cut. The cross section looks like this. The chocolate on top is also very plentiful and delicious. And the cake portion turned out very moist. Now it is finished. Now, I would like to eat. Let’s eat. It’s already very dense. The chocolate on top is a little soft and the cake part underneath is very moist. This is real rich. Please subscribe to my channel and enjoy.
Easy recipes at home It finished deliciously today. This is the key to this double chocolate cake. First of all, this time I made it with only 3 ingredients. The cake itself can be made with only two ingredients. If you want to make just the cake without any toppings, try making it with only two ingredients. And as for the chocolate, I used Lotte black chocolate this time. Can substitute milk chocolate for this one. However, black chocolate is also quite sweet, so you can make it however you like. And as for the chocolate, be sure to melt the chocolate in a hot water bath. Please note that these are easily burnt when heated in a microwave oven. And when you whip the egg whites, be careful not to over whip these egg whites. If you whip the egg whites too much, it will be difficult to mix them with the chocolate and sometimes they will separate, so please be careful. And then you add the egg yolks to the melted chocolate, and the second time or so, it becomes a little bit more fudgy. However, if you add it for the third time and mix it thoroughly, it will become shiny, so please mix it thoroughly until it becomes that way. If the water is too hot, the mixture may separate. When you put the eggs in, the temperature is lower than the temperature at which you first put them in, so make sure you do it at the same temperature. If you put them back in the hot water bath again with new hot water, they can sometimes separate, so please be careful. And when mixing with the egg whites, the first time you mix it, mix it well. Then the chocolate dough will become softer and softer. After that, mix the egg whites fluffy, as if you don’t want to break the egg white foam. When mixing the mixture at the end, please make sure that there are no clumps of egg whites. If you overmix the mixture, the thickness of the finished product will change, so please mix softly and be careful not to overmix. Then you put it in the rice cooker, but make sure to coat the rice cooker with a thin layer of salad oil before adding the dough. And as for the cooking time, this time I cooked the rice for about 60 minutes. The proper time here may vary depending on the type of rice cooker. So once the rice is cooked normally, if the raw dough does not stick to the bamboo skewer, it is OK. If raw dough sticks to the rice, please cook the rice again. And after that, check it with a bamboo skewer roughly every 10 minutes or so. In some cases, you may not be able to cook rice again right away, so take the rice cooker out of the pot and let it cool down a little before cooking rice again. And here is the topping point. Chocolate topping on top this time. This topping is also very easy, so please try it. I let the topping harden for about an hour. The time may vary depending on the environment and the temperature of the season, so please use these times as a guide. The ingredients are easy to find and very simple to make. The ingredients are easy to find and very simple to make. Easy recipes at home Today I made a double chocolate cake. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは。料理研究家のゆかりです。
今回は、ダブルチョコレートケーキの作り方をご紹介します。材料は3つだけ！炊飯器で簡単に作れます♪濃厚でしっとり！リッチな味わいのチョコレートケーキです。とても美味しいので、ぜひ作ってみてください。

Hello. This is Yukari, a culinary researcher.
This time, I will introduce how to make a double chocolate cake. Only 3 ingredients! You can easily make it in a rice cooker♪ Rich and moist! A rich flavored chocolate cake. It’s very delicious, so please try making it.

—————————————————————————————–

【材料】3合炊き1台分
・卵 3個
・チョコレート 150g/100g
・生クリーム 50ml

【ingredients】
・3 Eggs
・150g/100g Chocolate
・50ml Fresh cream

—————————————————————————————–

🍳オススメ簡単レシピ

◎チョコレートムースケーキ
　https://youtu.be/2uLAVZmuyp8

◎チョコレートプリン
　https://youtu.be/5vZhFTSVHrQ

—————————————————————————————–

🍳Twitter・Instagram・Facebookにもアップしているので
よかったら、シェアしてください♪

Please share Twitter,Instagram,Facebook♪

🥚Twitter 料理研究家ゆかり（@yukari_tamago）
Tweets by yukari_tamago

🥚Instagram料理研究家ゆかり（@yukari_recipe_0506）
https://www.instagram.com/yukari_recipe_0506/

🍳お仕事のご依頼、お問い合わせはこちらまで
yukari@tamakara.com
—————————————————————————————–

□チャンネル登録よろしくお願い致します！
　https://www.youtube.com/channel/UC7LT…

□ブログ
料理研究家ゆかりオフィシャルブログ
「Yukari’s Kitchen お家で簡単レシピ」
　http://ameblo.jp/tamagoland/

□著書『料理研究家ゆかりのおうちで簡単！　３時のおやつ』
　https://tkj.jp/book/?cd=TD026132

□著書『たまごソムリエ友加里の【たまご大好き】〜あなたのたまご料理が100倍おいしくなるレシピ〜』
電子書籍版も発売中です♪
　https://www.amazon.co.jp/dp/B08DCNC8KS/

—————————————————————————————–
#チョコレートケーキ #チョコレート #料理研究家ゆかり