Ingredients
237ml = 1 cup
15ml = 1Tbsp
5ml= 1tsp
Cake finished size (9cm*8.5cm*8.5, 2 pieces)
Chocolate cake without flour
(Mold size: 30cm*40cm)
90g dark chocolate (1/2 cup + 1 Tbsp, chopped)
60 g unsalted butter (1/4 cup + 1/2 Tbsp)
20g heavy cream (1 Tbsp + 1 tsp)
5 yolk
15g sugar (1 Tbsp + 1/2 tsp)
5ml vanilla extract (1 tsp)
A pinch of salt
12g Cocoa Powder (2 Tbsp)
Egg whites 5
70 g sugar (1/3 cup + 1 tsp)
Rich Real Chocolate Cream
165g dark chocolate (1 cup)
80g heavy cream (1/3 cup)
3 g unsalted butter (1 tsp)
10g starch syrup or glucose (1/2 Tbsp) (optional)
6g Cocoa Powder (2 Tbsp)
300g heavy cream (1 cup + 1/4 cup)
Chocolate mirror glaze
28g water (2 Tbsp)
30 g sugar (2 Tbsp + 1 tsp)
45g starch syrup (1/2 cup)
25g sweetened condensed milk (1Tbsp + 2 tsp)
3g powdered gelatin (1/2 Tbsp)
+ 20g water (1Tbsp + 1 tsp)
47g dark chocolate (1/4 cup chopped)
Coffee syrup
50 g water (3 tablespoons + 1 teaspoon)
35 g sugar (3 tablespoons)
5ml kahlua or Rum 5ml (1tsp)
How to make
1. Weigh water and sugar
2. Melt the sugar in the microwave and...
3. Mix in kahlua and cool to room temperature
NO Flour ~! Really Soft Chocolate Cake It turns into an ivory color and stirs until the volume increases. Add the sugar after dividing it into three parts. Whisk for 2 minutes at low speed. Fill the dough from the corners. Wipe the edges. After preheating to 185C (365F) Bake at 175C ( 347F) for 11~13 minutes. Rich Real Chocolate Cream Mix cocoa in hot cream. Just bake for a while to melt the chocolate Shock as soon as you get out of the oven. Please cut the edges. Cut it into 6 like the video. See the description box for how to make the syrup. It is convenient to move by placing a paper disc underneath. If you don't have an 8mm nozzle, spread out 1/6 of the cream. Refrige for 1~2 hours. Twinkle ~! Chocolate Mirror Glazing Syrup temperature 103C (217.4F) Glaze use temperature 30C (86F) It doesn't have to be perfect to the side. You can feel the rich taste and aroma of chocolate.
237ml = 1 cup
15ml = 1Tbsp
5ml= 1tsp
Cake finished size (9cm*8.5cm*8.5, 2 pieces)
Chocolate cake without flour
(Mold size: 30cm*40cm)
90g dark chocolate (1/2 cup + 1 Tbsp, chopped)
60 g unsalted butter (1/4 cup + 1/2 Tbsp)
20g heavy cream (1 Tbsp + 1 tsp)
5 yolk
15g sugar (1 Tbsp + 1/2 tsp)
5ml vanilla extract (1 tsp)
A pinch of salt
12g Cocoa Powder (2 Tbsp)
Egg whites 5
70 g sugar (1/3 cup + 1 tsp)
Rich Real Chocolate Cream
165g dark chocolate (1 cup)
80g heavy cream (1/3 cup)
3 g unsalted butter (1 tsp)
10g starch syrup or glucose (1/2 Tbsp) (optional)
6g Cocoa Powder (2 Tbsp)
300g heavy cream (1 cup + 1/4 cup)
Chocolate mirror glaze
28g water (2 Tbsp)
30 g sugar (2 Tbsp + 1 tsp)
45g starch syrup (1/2 cup)
25g sweetened condensed milk (1Tbsp + 2 tsp)
3g powdered gelatin (1/2 Tbsp)
+ 20g water (1Tbsp + 1 tsp)
47g dark chocolate (1/4 cup chopped)
Coffee syrup
50 g water (3 tablespoons + 1 teaspoon)
35 g sugar (3 tablespoons)
5ml kahlua or Rum 5ml (1tsp)
How to make
1. Weigh water and sugar
2. Melt the sugar in the microwave and...
3. Mix in kahlua and cool to room temperature
NO Flour ~! Really Soft Chocolate Cake It turns into an ivory color and stirs until the volume increases. Add the sugar after dividing it into three parts. Whisk for 2 minutes at low speed. Fill the dough from the corners. Wipe the edges. After preheating to 185C (365F) Bake at 175C ( 347F) for 11~13 minutes. Rich Real Chocolate Cream Mix cocoa in hot cream. Just bake for a while to melt the chocolate Shock as soon as you get out of the oven. Please cut the edges. Cut it into 6 like the video. See the description box for how to make the syrup. It is convenient to move by placing a paper disc underneath. If you don't have an 8mm nozzle, spread out 1/6 of the cream. Refrige for 1~2 hours. Twinkle ~! Chocolate Mirror Glazing Syrup temperature 103C (217.4F) Glaze use temperature 30C (86F) It doesn't have to be perfect to the side. You can feel the rich taste and aroma of chocolate.
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