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I use my favorite alphabet chocolate, but you can use your favorite chocolate such as milk, sweet or bitter.
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You can use chocolate bars.
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If you do, you should use about 3 bars.
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If using alphabet chocolate, use 35 pieces!
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These biscuits are sold in the 100 yen shop.
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It's 120 g.
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Make a 1cm cut into the biscuit bag, to remove the air.
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Tape it back together and crush the biscuits finely with a rolling pin.
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Microwave the butter for 20-30 seconds to melt.
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Cooking times vary by microwaves, so adjust the cooking time accordingly.
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Open up the biscuit bag, and pour in the melted butter.
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Mix together very well.
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Line the sides of a pan with a removable bottom with parchment paper, and push in the mixture from Step 4.
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You do not have to put parchment paper on the bottom.
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Gently flatten the surface by pushing hard with a spoon or spatula to harden and meld the crumbs together.
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Chop the chocolate roughly so it can melt easily.
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If using alphabet chocolates, cut them in half.
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Put the heavy cream and milk into a pot to heat.
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Turn the heat off just before it comes to a boil.
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Quickly add the chocolate to the pot and leave it for 30 seconds without mixing.
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Mix the chocolate gently, without forming bubbles.
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If the chocolate doesn't melt easily, turn the heat on again.
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Beat the egg and add it to the pot.
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Mix slowly without creating foam.
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If the chocolate didn't melt and you needed to turn on the heat, add the egg a bit later.
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Pour the batter into the mold, bake for 20-25 minutes in a 170C preheated oven.
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To judge if the cake has finished baking, the center of the cake should jiggle just a little bit.
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Let it cool in the mold, when it has cooled slightly, let it chill in the refrigerator, still in the mold.
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Adjust the cooking time depending on your oven.
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Even if the center has not cooked through after baking, it will set after it cools.
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.
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It's cute to decorate the top like in this recipe.
