How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat) - Video Recipe

The other day, I was looking for a cake pan on the Net and ended up finding many 2 ingredients chocolate cake posts! This idea must be popular in Japan!!!


http://www.youtube.com/watch?v=-XG3RU9bCE8

I modified the recipe in the way I think is good and it came out amazingly delicious :)

This is optional, but I coated the cake with some homemade fruit brandy for an extra aroma and moistness.

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2-Ingredient Chocolate Cake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 200Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
3 bars of chocolate (total of 165g = 5.8oz.)

Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). When the chocolate has cooled, add the yolks and mix with a whisk.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the chocolate batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula.
5. Line the round cake pan with parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Bake at 170C (338F) for 30-40 minutes.
7. When they are done, cool in the pan until you can touch it. Then place it on a wire rack to cool completely.

You can brush the cake with syrup (rum, kirsch, brandy, or any kind of liquor you like) and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

You can either serve immediately or chill in the fridge before serving! You can also keep in the freezer for a week :D

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_25.html
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Gwiyomi Song (귀요미송) / Cutie Song Lyrics キヨミソング 歌詞 日本語

A cute Korean song by Hari (하리)!

This video is not related to cooking, so it is unlisted (those who know the link can watch). hehe

韓国やタイで流行ってるキヨミソングをやってみました♪
料理動画と関係ないので限定公開ですがw



Korean (韓国語)
Romanization (ローマ字)
Japanese (日本語)
English (英語)

한눈 팔지마 누가 뭐래도 내꺼 (내꺼)
hannun paljima nuga mworaedo naekkeo (naekkeo)
誰も見ないで　あなたは私の（私の）
Don’t look at other girls
No matter what they say
You’re mine (You’re mine)

다른 여자랑 말도 섞지마 난 니꺼 (난 니꺼)
dareun yeojarang maldo seokkjima nan nikkeo (nan nikkeo)
誰とも話さないで　私はあなたの（あなたの）
Don’t even talk to other girls
I’m yours (I’m yours)

새끼 손가락 걸고 꼭 약속해줘요
saekki songarak geolgo kkok yaksokhaejwoyo
指切りゲンマンで　約束してね
Please pinky promise me

절대 나 혼자 내버려 두지 않기로
jeoldae na honja naebeoryeo duji ankiro
絶対私を一人にしないで
That you’ll never leave me alone

1더하기1은 귀요미
ildeohagi ileun gwiyomi
1 + 1 = 可愛い
1 + 1 = Gwiyomi

2더하기2는 귀요미
ideohagi ineun gwiyomi
2 + 2 = 可愛い
2 + 2 = Gwiyomi

3더하기3은 귀요미 귀귀 귀요미 귀귀 귀요미
samdeohagi sameun gwiyomi gwigwi gwiyomi gwigwi gwiyomi
3 + 3 = 可愛い 可愛い 可愛い
3 + 3 = Gwiyomi Gwiyomi Gwiyomi

4더하기4도 귀요미
sadeohagi sado gwiyomi
4 + 4 も可愛い
4 + 4 = Gwiyomi too

5더하기5도 귀요미
odeohagi odo gwiyomi
5 + 5 も可愛い
5 + 5 = Gwiyomi too

6더하기6은 쪽쪽쪽쪽쪽쪽 귀요미 난 귀요미
yukdeohagi yugeun jjokjjokjjokjjokjjokjjok gwiyomi nan gwiyomi
6 + 6 = チュチュチュチュチュッ チュ 可愛い 私は可愛い
6 + 6 = chu chu chu chu chu chu Gwiyomi I’m Gwiyomi

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How to Make Simmered Bonito Chunks and Shiitake Mushrooms - Video Recipe

Very simple yet delicious side dish idea for rice! No wonder a perfect dish for bento lunch box :)


http://www.youtube.com/watch?v=17HfPGInk5s

If you wonder how it tastes, it tastes like teriyaki!

Worth to try it out!!!



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Simmered Bonito Chunks and Shiitake Mushrooms

Difficulty: Very Easy
Time: 45min
Number of servings: 4

Ingredients:
250g (8.8oz.) Katsuo (bonito)
6 Shiitake mushrooms
A
* 3 tbsp. soy sauce
* 3 tbsp. sake (or white wine)
* 2 tbsp. sugar
* 1 tbsp. grated ginger
* 100ml water

Directions:
1. Cut bonito into an inch chunks. Remove stems, lightly rinse and dry with paper towels.
2. Put A in a pot. Place the bonito and Shiitake mushrooms. Cover with Otoshi Buta (drop-lid) and cook on medium for 5 minutes.
3. Stop the heat, toss to coat the liquid evenly, then leave to cool to absorb the flavours for about 30 minutes. (If you simmer too much, the fish will lose its flavor.)
4. Strain, then put the liquid back in the pot, and simmer on medium until the liquid is reduced to a thick glaze. (It can easily burn at the end, so please watch out.)
5. Put bonito and Shiitake back in the pot, simmer on medium, and toss to coat the glaze evenly.

Tuna (Maguro) or even chicken is good, too :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_21.html
---------------------------------

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