For the cake
아몬드가루(almond flour) 30g
박력분(cake flour) 60g
무염 버터(unsalted butter, room temp) 110g(실온)
설탕(sugar) 130g
소금(salt) 2g
달걀 노른자(3 egg yolks, room temp) 3개(실온)
세미-스위트 초콜릿(semi-sweet chocolate) 120g
럼 또는 커피(rum or coffee) 30mL
For the Meringue
달걀 흰자(3 egg whites, room temp) 3개(실온)
설탕(sugar) 15g
소금(salt) 1g
For the Frosting
세미-스위트 초콜릿(semi-sweet chocolate) 40g
무염 버터(unsalted butter, room temp) 45g
럼 또는 커피(rum or coffee) 10mL
For the topping
아몬드 슬라이스(sliced almonds) 15g
Oven
오븐 170도 예열 후, 25분
Preheat oven to 338 degrees F, n bake for 25 minutes
** More Chocolate Cakes **
Chocolate Honey Cake(초콜릿 허니 케이크) → https://youtu.be/9uuMC9onrYg
Gluten-free Chocolate Cake(노밀가루 초코 케이크) → https://youtu.be/DBjFyW8gb9Y
Flourless Chocolate Cake(노밀가루 초코 케이크) → https://youtu.be/LhSNB3rKuZo
** 베이킹 하다앳홈 도서 구입 **
- 예스 24: http://www.yes24.com/Product/Goods/106526292
- 교보문고: http://www.kyobobook.co.kr/product/detailViewKor.laf?ejkGb=KOR&mallGb=KOR&barcode=9788927812845&orderClick=LAG&Kc=
- 알라딘: https://www.aladin.co.kr/shop/wproduct.aspx?ItemId=287738296
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Instagram: @hadaathome
Mail: [email protected]
Blog: http://blog.naver.com/frankyou
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BGM
The Trapezist - Quincas Moreira
#하다앳홈