Moist ♥ Adult Gateaux-Chocola Comments in blue are not part of the instructions but are side notes/comments/speech. Ingredients: For a 12cm diameter cake tin. Butter – 70g Conf Confec ecttione ioner’ r’s s choc chocol olat ate e (Mil (Milk k choc chocol olat ate e chocolate should be ne! – "0g #ranulated $ugar – 1%0 g &lain 'our – 2g Cocoa &o)der – 10g *gg +olk – ,0 g (about % egg’s )orth! *gg -hite – 120 g (about eggs )orth!
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Left is the cooking chocolate and right is the cocoa c ocoa powder. powder. Gateaux-Chocola is a French Chocolate cake Simplicity is deliciousness, A taste of home. Gateaux-Chocola is a French aked chocolate cake. !ather than uy it, many grandmothers and mothers make this simple cake y hand at home. /$ecial &rearation for the imlements 12 cm di diam amet eter er round ound cak cake tin )ith )ith a non3 non3rremo4 emo4al al bottom
Preparations. &reare &reare the o4en aer $read 5ut the o4er aer For more details on this, see page "". 1. 5n the bottom bottom of the o4en o4en aer dra) dra) a round round circle circle then cut it out )ith scissors. For the sides6 cut out a long6 narro) narro) stri6 the same height as the tin. 2. $read $read some butter butter (not including including in the ingredients ingredients!! and sread it around. &ut the o4en aer bottom and sides in. &reheat the o4en to 1,0 degrees. #$t%s a cake that doesn%t
use a raising agent, so $ would set it to "&' -"(' degrees and lower the temperature )ust efore you put the cake in. Also if you ha*e a +apanese o*en don%t use the fan - Anna &reheat the 54en. he eggs and the butter should be room temerature. (8mortant9! Boil some )ater in a saucean (this is for a double boiler!. &age %0 Moist ♥ Adult Gateaux-Chocola
Making the dough ". Measure the 'o)er and chocolate and ut it into a bo)l. #Saa, let%s go for it /. 8n a an heat u some )ater6 once it gets to 0 – ,0 degr degree ees6 s6 ut ut the the bo)l bo)l )ith )ith the the choc chocol olat ate e and and butt butter er inside it. # $f you want to sa*e time0 and make ake it easier0. 1se a microwa*e to heat your chocolate and add it to melted utter. $f steam gets into the melted chocolate it makes it kind of gross. - Anna 2he steam%s really hot so e careful 3. 5n a lo) heat6 usin ing g a satul ula a mi: the butt utter and chocolate together until the; ha4e melted. Aoki’s Advice The Th e o o!l !l !i !ith th ch choc ocol olat ate e an and d u utt tter er in insi side de pl plac aced ed !ithin a saucepan o" hot !ater is an doule oiler. #or $aking s!eets it’s an i$portant techni%ue. &e care"ul not to repeatedl' keep putting the o!l in. 4. -hen it’s done take it o< the heat6 but kee it in the bo)l to retain )armth. 3 Melt it until it becomes smooth and gloss;. gloss;. 3 . Measure out the cocoa o)der and 'our in another bo)l. 3 ,. Mi: it all together )ell )ith a soon until it’s the same
colour. (ntil it’s all eco$e the sa$e colour $ix it !ell) Aoki’s advice. Mix the our and cocoa powder together well until it’s the same colour, as once it’s done ou will seive it. !hen it’s achieved uniformit it’s done. 7. $ie4e the o)der )ith a sie4e and an d then add the sugar. sugar. =. dd the granulated sugar to the bo)l )ith chocolate and butter and mi: )ell. 2he owl is still hot so e careful $%m ner*ous &age %1> ". Break the eggs6 and searate the ;olk and the )hites. 5ere watch me. 10. Crack the eggs on a 'at surface6 so the shell slits in t)o. 2hey came apart 67 Gently, gently 11. ?ee shifting the egg ;olk in the shell so that the )hite goes into a bo)l. hen )eigh the amount of the egg )hites and ;olk resecti4el;. Aoki%s ad*ice8 $f you reak the egg into / pieces sharply, you can mo*e the egg yolk etween the two shell pieces and they will separate naturally. 12. @emo4e an; egg shell from the egg )hite and egg ;olk )ith a soon. 9e careful to take care and not spill s pill any. any. 1%. @emo4e the bo)l of chocolate mi:ture from the bo)l of )ater and add the o)dered chocolate and sugar. sugar. Aoki%s Ad*ice 2o make sure there are no left o*er lumps in the
chocolate:utter mixture stir it well with a spatula. 6nce it has ecome glassy and smooth you can add the powder. powder. 1. $tir it loosel; )ith a satula. Ao not o4er stir it9 " #old the spatula low down and stir strongl strongl.. After ou’ve given it about $ big stirs, and there’s still some powder left then that’s %ne& 1.M 1 .Mak akin ing g the the meri mering ngue ue.. #ras #ras the the )his )hisk k rml rml; ; in the the center to make it easier. First is practice. 67 #making the meringue 1,. old the bo)l )ith the egg )hites on slightl; slanted. Beat usingan u3and3do)n motion6 until un til it becomes be comes foam;. foam;. ;es like that. 17. he clear egg )hites )ill graduall; become )hite. he te:ture )ill become foam;. 8’m graduall; getting used to it. &age %2> 1=. -hen the meringue sticks to the )hisk and holds its shae6 it’s done. See, it doesn%t fall ack. 1". dd the egg ;olks to the bo)l )ith chocolate and mi: in )ith a satula. 20. dd half of the meringue to the mi:ture. Mi: it in )ith big scooing motions. #irst is hal" the $ixture) 21. dd in the rest of the meringue6 use the same motions as befo beforre. ot round ound the the edge edge of the bo)l bo)l66 but but rm rml; through the center. (se ig $otions so the ules don’t reak. 22. -hen ;ou can no longer see an; )hite bubbles6 gi4e it a last stir around the erimeter. 5nce ;ou’4e done that the dough is nished. - *$ell it - It s$ells nice.
+ext tr' it) M$) ,elicious) Aoki’s Advice. !hen the dough is done, before ou bake it tr a little bit of it on our %nger. 'f the taste of the cake dough isn’t good, then the taste of the baked cook will also be bad. (r a little, and if it tastes good then it will be a big hit& 2%. &our it all into the cake tin at once. &age %%> A"ter that all 'ou have to do is ake it Make sure it’s s$ooth) 2. Bake in a re3heated o4en (1,0 degrees c! for 0 – 0 minutes. Is it done 'et 2. 5nce it’s doneDrisen6 take it out of the o4en. It’s aked) It has a nice chocolate s$ell. It’s hot so use $ittens. 2,. Co4er it )ith a 'at late and turn it uside do)n. 27. Eift u the cake tin. Gentl'. 2=. #et another 'at late and lace it on to of the cake6 'i it again again so the cake cake is on the the other other late late #So you are
8 thin think k 8 origi origina nall; ll; tran transla slate ted d this this as n ngel gel and and Aemo Aemon n Fruit ruits s @oll oll Cak CakeG Bu Butt then then the the su subb bber ers s us used ed Ae4i Ae4ilG lG (8 thinkH! for ?ashino’s nickname.
Page 01. *!eet and &itters!eet in Per"ect 2ar$on' 3 Angel and ,evil #ruits 4oll Cake Cocoa dough and plent' o" "ruits rolled in decorated in !hite chocolate. Ingredients. 5#or 6 roll cake7 Cocoa =ough *gg )hites – 120g (@oughl; eggs )orth! *gg ;olks – ,0 g (@oughl; % eggs )orth! Corn $tarch – %0g Cocoa &o)der – 12 g &lain 'our – %%g #ranulated sugar – 7 g For the whipped Cream Fresh resh cream cream #doule cream for the rest of the world, the stu> that says ?@hip if you li*e in +apan - Anna – Anna – 200 cc (ml! #ranulated $ugar – 2g Ianilla *ssence – a little Strawerry Cream $tr $tra)be a)berrr; &uree uree – 0 g (& (&ut ut some ome st stra ra)b )ber erri ries es in a blender! Ianilla’s $)eets Magic &utting either fresh or froJen stra)berries in a mi:er is 5?9 1 sheet of gelatin – 1 g ( you you may e ale to sustitute with agar-agar agar-agar - Anna! Anna! Fresh cream – 200 cc (ml! &o)dered &o)dered sugar – 0g 2he inside8- =ecoration -hate4er fruits ;ou like (di
FlakedD$ha4ed -hite chocolate (store bought! reasonable amount n; shae is 5k since it’s going to be sha4ed.
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Page 08: Tin tools and special preparations. For the basics about tools6 lease see ages ,2 – ,%. 3 2" : 2"cm cake tin in. 3 mi:er (to make the stra)berr; uree! 3 A great ani$e episode 3 A success thanks to the devil 9ashino) 3 The rst trial run test "or Ichigo !as di;cult at *aint Marie’s Acade$'. The $aster o" chocolate the il illl-tte$ e$pe pere red d <, <,ev evil il 9a 9ash shin ino= o= is ren ende der red speechless ' !hat Ichigo thinks up o".A cake o" s!eet s!e et and it itter ters!e s!eet et cho chocol colate ate !it !ith h en> en>o'a o'ale le "ruits. Thanks to so$e advice 'elled out ' 9ashino in the $iddle o" the test Ichigo’s cake is a ig success. 2e $a' e ad-$outhed ut at heart he is a kind s!eets prince) Preparations) 3 $ie4e the corn starch6 cocoa o)der and a nd 'our together. together. 3 Eine the cake tin D baking tin )ith o4en aer. he o4en aer should Kust be a little bit higher than the tin. 3 Cool do)n the egg )hites in the refrigerator. refrigerator. 3 &reheat the o4en to 1=0 degrees c. 3 3 . -ith )hate4er kind of s)eets ;ou are making6 make sure to sie4e the 'our rst. 3 B. Because the dough )ill s)ell u6 ;ou need to make sure tra; and o4en aer is i s a little higher hi gher.. 'nstructions. Making the Cocoa )ough. 1. &ut the egg egg )hit )hites es in a bo)l bo)l )ith the gran granula ulate ted d su suga garr
and mi: them them )it )ith a hand hand mi:er i:er until ntil the; he; beco becom me foam;. 2. -hen it stands stands u b; itself itself in eaks then then the meringue meringue is done.
*anilla’s +weets Magic. 'f the eggs are chilled the will become foam more easil. Page 0?: %. -hi the egg egg ;olks )ell6 )ell6 and add them them to the egg egg )hites and mi:. . $ei4e the o)der o)der one more more time time into the mi:tur mi:ture. e. . -ith -ith a satula6 stir gentl; gentl; so the bubbles don’t don’t break. break. ,. &our &our the mi:ture mi:ture into the cake tinDbaking tinDbaking tra; and make make sure that it’s e4en. Bake in an o4en(1=0 degrees! for 12 minutes. ut oven paper on both sides for when it cools. 7. &ut o4er o4er aer o4er the the other side too6 too6 so )hen ;ou take take it out of the o4en and lace it on the cake cooler it )ill dr;. Making the *tra!err' Crea$ =. d dd d the gelatin gelatin sheet to the )ater6 )ater6 and let it soak6 soak6 then take it out and )ring it. hen add it to the stra)berr; uree in a double boiler. dd the o)dered sugar in 2 or % goes and mi: in )ell. *anilla’s +weets Magic. Make sure the gelatin is melted thoroughl before ou add it ne ". 5nce 5nce ;ou ;ou ha4e ha4e )his )hisk ked the the crea cream m for for the the st stra ra)b )ber err; r; cream until it forms eaks then add the stra)berr; uree ingredients and mi: )ell. Page 0@: 4olling the dough
10. &eel o< the o4en aer. &ut the cak cake onto another iece of larger o4en aer6 and sread the stra)berr; cream on to. 11.. Cut 11 Cut u u ;our ;our fa4o fa4ouri urite te fruit fruits s int into o bit bite3 e3siJ siJed ed iece ieces. s. 'chigo’s +weets Memo (o make the dough and the cream for this roll cake is a little time intensive. 'f ou want to save some time using pre"bought whipped cream and strawberr -am is & 0ou can omit the cream and decoration for a simpler version. 'f ou use our favourite fruits then it will be delicious enough& 1sing strawberr -am and a simple arrangement is & 12.. o)e 12 o)e4e 4err ;ou ;ou cut cut tthe he frui fruits ts66 line line them them u e4en e4enl; l;.. 1%.. -in 1% ind d the the cak cake u a)a a)a; ; from from ;ou ;ou lik like e this this (ch (chec eck k age age %"! 2he o*en paper is like a sustitute sushi rolling mat, it%s the same trick as making maki-Bushi.
#inishing Touches. 6. 6nce you ha*e rolled it, wrap it up in the o*en paper you used efore. 2hen wrap it up in some clinglm and let it rest in the refrigerator for a little while. 1.. Mi: 1 Mi: toge togeth ther er the the )hi )hii ing ng crea cream6 m6 4anil 4anilla la esse essence nce and and sugar6 until it becomes roerl; foam; (in eaks!6 $read it o4er (as much of! the roll cake as ;ou can. 1.. 5nce 1 5nce it’ it’s s been been comle comlete tel; l; co4e co4erred6 s srin rinkl kl; ; the the )hi )hite te chocolate o4er for decoration.
Page B. &uche de noel Dot ote e E thi his s re reci cipe pe se seem ems s a li litttle lo long ng win inde ded0 d0 li lik ke it reuires you to ha*e / doule oilers:hot water aths #one
to me melt lt th the e ch choc ocol olat ate e an and d an anot othe herr on one e fo forr th the e ge gela lati tin n aye $%m wrong ut $ think you can skip the gelatin doule oiler. - Anna (&assion fruit chocolate cream is 4er; adult like! The dough is the sa$e as the
Ingredients 5"or 6 cake7 Cocoa ,ough *gg )hites – 120 g (bout eggs )orth! *gg ;olks ,0 g (bout % eggs )orth! Corn starch – %0g Cocoa &o)der – %0g &lain 'our – %%g #ranulated sugar – 7 g Passion-Chocolate Passion-Chocolate Crea$ a. Cream Cream (double or )hi cream if ;ou li4e in Laan! – 70 cc (ml! &assion fruit uree – 70g (bought! – 70g #elatin sheet – 2 g (about 2 sheets! Confectioner’s Chocolate (Milk! – 2%0g . Cream (double or )hi cream if ;ou li4e in Laan! – 200 cc (ml! Banana $autee Banana – 1 Butter – 1g #ranulated sugar – an aroriate amount.
,ecoration. Confectioner’s chocolate (s)eet! – ,0g. -hat -hate4 e4er er kind kind of deco decora rati tion ons s ;ou ;ou like like (s (sil4 il4er er drage dragee! e! – aroriate amount.
Page 6. 23or 23 or basic tool prepartion see pages 45"467 Cake tin and rearing tools. 2"cm : 2"cm suare cake tin D dee baking tra;. $ift the 'our6 cocoa o)der6 corn starch together. together. Eine the baking tra; )ith o4en aer6 make sure it’s a little higher than the tra;. Cool the egg )hites in the refrigerator. refrigerator. &reheat the o4en to 1=0 degrees. Instructions. 1. @efer back to the ngel ngel and Ae4il Fruits @ollG @ollG on age %, for ho) to make the dough. 2. o make the &assion3Chocolate Cream. &ut the gelatin into )ater and let it soak )ell. ake it out and ring out an; moisture6 and ut it into a double boiler. %. &ut the milk chocolate into a bo)l6 and then half3melt it in the double boiler ($ee Figure ! . eat the rst lot of cream (labeled aG in the recie list! and and the the ass assio ion n frui fruitt ur uree sea seara rate tel; l;.. dd them them to the the choc chocol olat ate e ;ou ;ou melt melted ed befo beforre. -hen -hen it gets gets to the the righ rightt temerature6 use a )hisk to mi: it altogether. hen add the gelatin. ($ee B! . -ith the cream labe labeled led bG bG66 ut it in a bo)l ins nsiide anot anothe herr bo)l bo)l )ith )ith ice. ice. dd the the choc chocol olat ate e mi:t mi:tur ure e from from before6 and mi: it altogether. altogether. ($ee C! ,. Cut the banana into easil; eatable ieces6 and sautee them )ith butter and sugar. sugar. ($ee A! 7. $rea $read d half half of the the &assio assion3C n3Cho hocol colat ate e Cream Cream onto onto the the cocoa cake. $catter the banana ieces o4er the cream6 and then roll b; hand. -ra it u in the o4en aer and then clinglm6 and let it rest in the fridge a)hile. =. $read the left o4er cream onto the roll cake. ". For decorations ut the chocolate into a double3boiler to
melt6 lt6 &ut it in intto a ne line line i ii ing ng bag and make ;ou atterns. (Nsing a re3bought chocoen is 5? too – anyone in +apan you can uy these at the "'' yen shop HAnnaI!. HAnnaI!. dd ;our o)n decorations too. Cooking &oint9 (1! (1! Be caref careful ul of mois moistu turre getti getting ng into into the the choc chocola olate te.. -hen using the double boiler ;ou ha4e to be careful of steam getting in.8f the temerature gets too high too it )ill become sti<6 about 0 degrees is right. B. 8f ;ou half3melt half3melt the chocolate in the double3boiler double3boiler and then add the fruit uree and cream6 the; )ill naturall; melt together at the right temerature. anilla’s *!eets Magic Dou D ou can get passion "ruit puree at a con"ectionar' store) C. o the chocolate6 )e Kust add the assion fruit uree and not all the cream. 8t no) easil; mi:ed together )ith the )hied cream. A. @a) bananas are 5? too but6 if ;ou sautee them the; are delicious. he; )ill melt the cream though so make sure the; are roerl; cooled do)n before ;ou use them.
anilla’s *!eets Magic The' gain a s!eet cara$el "ragrance) 333333333333333333333333333333333333333333333333333333333333333333333333333333333333 333333333333333333333333333333333333 &age 2>
#ull o" s!eetness and heats up 'our od') Chocola-Chaud 5Chokora-*ho-7 5Chokora-*ho-7
=eligh =eli ghtf tful ul on co cold ld da days ys,, a sw swee eett an and d ric ich h or orig igin inal al ho hot t chocolate. For those who like really sweet things @hen makin ing g sweets, this is good for any left o*er chocolate.
Ingredients. 5E cup-"ulls7 Confectioner’s chocolate ($)eet! – " g Milk – 200 cc (ml! Aouble Cream – 200 cc (ml! #ranulated sugar – 10g Page 0: Instructions: 1. Cut the chocolate u nel;. ($ee ! 2. 8n a small s mall an6 add the cream6 milk and granulated sugar. sugar. dd the cut u chocolate and heat. Nse a )hisk to mi: it together )ell. ($ee B! %. -hen the chocolate has melted full;6 our it into a cu ($ee C and A! +ou +ou can reall; use the milk and cream in roortions ;ou like9 Cooking Point) . o make the chocolate melt easil;m easil;m cut the chocolate chocolate u nel;. Be careful not to inKure ;ourself. B. he heat should should be medium medium.. -hen mi:ing mi:ing al)a;s use a )hisk for the chocolate to melt. anilla’s *!eets Magic. I" it oils it’s no good) /nce the chocolate has $elted it’s /9) C. 5nce 5nce the the choc chocola olate te has has melt melted ed and and the the su suga garr di diso sol4e l4ed d it’s done. anilla’s *!eets Magic Dou D ou can take oF the sur"ace $e$rane !ith a spoon ne A. Calml; our it into a cu. 8f it’s hot be careful. 8t )ill
)arm ;ou from the bottom of ;our heart9
