[Classic Chocolat] [Gateau au chocolat] Chef patissier teaches 

By putting it in hot water and baking, it is a very soft and soft gateau chocolate.
It is very delicious when eaten warm.
0:00 Title
0:14 How to prepare the mold
0:46 How to make chocolate dough
4:08 How to bake chocolate dough
5:55 Recipe
Ingredients
●Φ15cm(6inch) Genoise mold 1Round●
[Chocolate batter]
Chocolate(55%) 125g
Butter 125g
Egg Yolk 50g
Sugar 50g
Egg White 100g
Sugar 50g
Cake flour 20g
If you want to make this in a different size:
15cm(6inch)→18cm(7inch)= ×1.5
15cm(6inch)→21cm(8.2inch)= ×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67
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pierre à pierre　president ,Chef pâtissier
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