Chocolate, a delicacy that makes many people crazy! Throughout the year, she always appears in different forms and postures, and each careful match brings a different feeling! The inspiration for the creation of this recipe is thanks to truffle chocolate, the feeling of melting in the mouth is really wonderful, with super espresso, the taste is upgraded a lot, it can be said that it is low-key luxury, the aftertaste is endless!
<h1 class="pgc-h-arrow-right" data-track="43" >--- --- of "Preparatory Materials"</h1>
Chocolate Mocha Cake Blank: 4 eggs 80 grams of caster sugar Queen Low Flour 70 grams of butter 40 grams of cocoa powder 12 grams of espresso 8 grams of espresso 55 grams of milk 15 grams of Water
Garnish part: bittersweet chocolate 200 g light cream 200 g strawberry appropriate amount sugar beads mint leaves edible gold leaf
--- "Production Method" ---
1: Prepare the required ingredients in advance
2) Melt the butter and add cocoa powder and espresso powder and stir well
3: Add Water Delight
4) Stir well
5) Add caster sugar to the egg whites in 2 divided doses and beat at high speed with an egg beater
6) When the egg whites are beaten to a wet and foaming state, add the remaining caster sugar
7: Hit until you can pull out the upright small sharp corner
8) Add egg yolks in divided doses, stir well with egg whites
9: At this time, the meringue is inserted into the toothpick, the toothpick will not fall, the stability is very good
10) Stir in 2 divided doses
11: This is exactly what it looks like
12: Mix a small amount of cake batter with the previous cocoa coffee liquid
13: Pour the remaining cake batter into the remaining cake batter
14) Mix thoroughly
15: Pour into the mold (the bottom of the mold can be lined with oil paper, convenient mold release)
16) Bake at 160°C, 165°C for 40 minutes
17: Cake cools and cuts into 2 slices
18: Gannasch Making: Heat the chocolate in the microwave until melted
19: Add the light cream
20: Stir until they are fully fused, refrigerate for 30-50 minutes
21: Remove the cooled Ganash and stir the egg shaft slightly with your hand to lighten the color
22: The cake slices are coated with a layer of Ganash
23: Smooth out and add a layer of cake slices, finishing with the top and all sides
24: Add the remaining Ganash to the garg
25: Squeeze the flower shape on top of the cake
26: The blank space is decorated with strawberries, and I also add a little mint leaf, sugar beads and edible gold leaf
--- Tips ---
1: About the cake paste stirring method: be sure to use the way of cutting and mixing, do not draw circles to mix, circle cake paste will be defoaming seriously, resulting in baked cake is not fluffy
2: About the production of Ganash: microwave oven heating chocolate is more convenient, you can also use water heating to melt chocolate, if you add light cream, the two are not well integrated, you can heat it again for a while, the fusion of good chocolate Ganash shine is very good
3: Regarding decoration, the mounting mouth I use is the most common cookie mouth, which is consistent with the method of squeezing cookies
4: The above recipe can make a 9 inch round cake, I use a 9 inch deeper pizza mold for learning to cook, the portion is just right
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