I'm not fluent in Japanese, but this is what I gathered- 1. He prepares 4x 15cm round cake tins 7 cm tall with parchment paper, though the ingredient numbers are for just one cake. 2. Then he shows you all of the ingredients, noting that his baking chocolate is in the same bowl as his butter. 3. He melts the chocolate together with the butter in a double boiler (or a bowl over boiling water). 4. He sifts out the flour and cocoa together. 5. After a while he adds the cream to the double boiler to warm it up. 6. He then adds some sugar to the egg whites in the stand mixer to make a meringue- beating it to stiff peaks, adding a bit of sugar every so often as it goes- this should be half your sugar, 53g. 7. Meanwhile, he breaks the egg yolks and combines them with the other 53g sugar in a bowl. 8. Once it has cooled a bit, he adds the melted butter and chocolate to the egg yolk and sugar bowl, whisks well, then adds the hot cream. 9. When the meringue is at stiff peaks, he adds half of if to the bowl, mixing well. 10. He then adds the flour and cocoa to the bowl in two parts- one half, mix, then the rest, mix. 11. He switches to a spatula to fold in the remaining half of the meringue as opposed to whisking to keep it airy. +Each of the tins he weighs out to have around 450 grams of batter, since he quadrupled the recipe. +He prefers to have chocolate chunks in them, so he adds them on top, but says they aren't required. 12. He bakes them at 170C (or about 340F) for 75 minutes(? I am not sure on this part. He sets the oven for 30 minutes, but the text afterward says 75, which is very long. I would recommend testing your cake with a skewer at 30 minutes, and putting it back in if it is not cooked.) 13. Finally, he takes them out of the tins and allows them to rest overnight before taking off the parchment paper.
