Finely chop the chocolate that will give you the rich chocolate flavor of Kato Chocolat to double-hot. The chocolate I used this time is Hershey's Giant Bar. It's on sale, so I buy a lot and eat it, and I use it for baking, and it's chocolate that I love because of the rich taste of Hershey's. Furthermore, while the cover is annoying to use because it is minced, the chocolate in the form of a bar is easier. I only did two pieces of milk and dark to see how big the giant bar is, and it came out to be 55g.

Place at room temperature and cream sugar into softened butter.

Place chocolate balls on top of hot water and double-bottom the chocolate. Afterwards, combine the hot chocolate in the butter and sugar cream.

Add egg yolk to thick chocolate dough and mix well. When the yolk goes in, it becomes a little thick and has a sweet chocolate scent. I'm so happy when it smells like chocolate. The sweet scent makes you feel good even if you don't taste it.

Add the whipped cream and mix. If you don't have whipped cream, milk is fine.

Measure the flour and cocoa powder and sieve them finely and mix them well. It will be filled with rich chocolate and cocoa powder to make a very rich flavor of Kato Chocola. It's a bit stiff, but I'll make you meringue, so don't worry.

Add sugar to 2 whitesMake a firm meringue. Actually, this is my second time making kato chocolate, and a few days ago, I didn't look at the recipe, but I didn't know that I had to divide sugar into butter dough and meringue, so I put 40 grams of butter cream. Since a certain amount of meringue is made without sugar, I made meringue roughly, and it tasted very good, but the process was disappointing.

Add 1/2 of the meringue to the batter and mix well with a whisk. When mixing meringue, a spatula is good, but even if you mix it with a whisk, it seems to mix well without being damp.

Add the remaining meringue to the batter and mix well again. This time, I used a spatula so that the foam doesn't burst smoothly. Just make sure that the foam that you use a whisk or spatula doesn't burst.

Place the dough in a mini round mold. Even if you don't put parchment paper on it, it falls off easily. If you're worried that it won't fall off, spread parchment paper or evenly spread melted butter on the mold. Bake at 170'c for 20 to 30 minutes.

Kato chocolate has a rich and heavy taste because of its small amount of powder. It's a different texture from brownies. You have to adjust the time well so that you don't overbake on low heat.

After cooling it down, I sprayed sugar powder evenly, so it looks like it's snowing. That's why it's one of the cakes that goes well with Christmas. Last Christmas, neither Kato Chocolat nor Bushid Noel. I couldn't make any cakes due to a broken hand mixer, so I sprinkled too much sugar on them with regret, right?