Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a rich and supreme chocolate cake.
The moist biscuit and the high cacao ganache will open up a world covered in chocolate.
0:00 Digest
0:18 Biscuit chocolat
3:39 Rum syrup
4:52 Ganache cream
7:27 Glassage
8:52 Completion
9:22 Tasting
10:01 Cacao note (improvement of biscuit chocolat)
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-Sponge (biscuit chocolat)
A - 56% chocolate 70g
A - 70 g margarine
A - Converted sugar: 20g
B - Egg yolk: 60g
B - Egg white: 100g
B - Granulated sugar: 70g
C - Almond powder: 28g
C - Powdered sugar: 20g
C - Flour: 30g
C - Cocoa powder: 30g
[Method]
1. Melt and mix A
2. Emulsify the egg yolks into A
3. Whisk in B
Sift powder C twice.
Mix 1/3 of the meringue with the chocolate liquid and stir in the powder.
6. Pour the remaining meringue mixture into the baking dish and flatten it out.
Preheat oven to 180°C and bake for 12 minutes.
-Syrup
Water: 100ml
Granulated sugar: 68g
15ml rum
-Ganache cream
Chocolate 65%: 200g
Milk: 70g
Fresh cream: 50g
Invert sugar: 20g
Margarine: 30g
-Glassage
Water: 90g
Fresh cream 35%: 100g
Granulated sugar: 150g
Cocoa powder: 60g
Gelatin board: 9g
■Kitchen hat Gudetama wearing
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■Mesh baking sheet / Dumars Silpain SN290210
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■silicone spatula
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■Small pot (placed on gas stove)
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■Black rubber gloves Nitrile gloves
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■Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35
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■Copper petit pan 10cm
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■Hand mixer (volume is turned down in the video)
Panasonic hand mixer white MK-H4-W
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■Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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#chocolatecake
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