⚠️ アレルゲン警告
Contains: Eggs
材料
No ingredients listed.
説明
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the base of an 8 in round spring form cake tin with baking parchment
Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally)
Place the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curd
作り方
オーブンを180°C/350°F/Gas Markに予熱します4. 8インチ丸いスプリング形のケーキ缶のベースにベーキングパーチメントでグリースを塗って並べます
チョコレートを耐熱ボウルに分け、やさしく煮込む水の鍋の上に置き、溶けるまでかき混ぜます。（または、電子レンジで2〜3分間かき混ぜます）
Place the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle. Fold in the remaining flour with the cooled, melted chocolate and milk. Mix until smooth.
混合物をケーキ缶に広げ、50〜55分間、または中央にしっかりと固定され、串がきれいに出るまで焼きます。10分間冷ましてから、出して完全に冷まします。
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