1/2 Kg Chocolate Sponge Cake Recipe Without Oven/How To Make Chocolate Sponge Cake/Chocolate Sponge
1/2 Kg Chocolate Sponge Cake Recipe Without Oven/How To Make Chocolate Sponge Cake Recipe /
Shaz Kitchen World Cake Recipe
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Super Moist Dark Chocolate Cake With Chocolate Sauce #EasyChocolateCake #cake #ValentinesRecipe
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Learn how to make easy dark chocolate cake using chocolate sauce made with all - purpose flour.
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Easy Chocolate Sponge Cake Recipe Using Only 2 Eggs | How To Make Chocolate Cake | Cake Fusion
Assalamualaikum Everyone!
Easy Chocolate Sponge Cake Recipe Using Only 2 Eggs | How To Make Chocolate Cake | Cake Fusion
Ingredients:
.....................
1/2 Cup Flour
2 Tbs Cocoa Powder
1/2 Tsp Baking Powder
2 Eggs
1/3 Cup Sugar
1/2 Tsp Vanilla Essence
1/4 Cup Oil
1/4 Cup Liquid Milk
Important Notes:
*******************
***Eggs has to be in room temperature.
***Make sure there are no egg yolk left in the egg whites.
***Liquid milk has to be in room temperature.
***You can add the liquid milk after adding oil.
***Don't over mix the batter.
Victoria sponge cake chocolat dark #shorts #asmr #cake
Cacao ! ∴∵ゞ(´ω`*) ♪
I made a small Victoria sponge cake.
The top of the cake is made of chocolate dough sponge and the top of the cake is made of a Gugelhupf mold to make it look pretty.
The sweetness was just right, light and very tasty.
May the cacao be with you !
Mr.Eguchi also made it.
[Ingredients]
[Sponge cake]
110g : Unsalted butter
110g : Powdered sugar
2 : Eggs (L)
A - 90g : Cake flour
A - 20g : Cocoa powder
A - 1 tsp (5.8g) : Baking powder
[Raspberry jam]
120g : Frozen raspberries
50g : Raspberry puree
10g : Lemon juice
100g : Granulated sugar
Whipped cream
[Items] (Amazon Associate link)
Cassette stove
Iwatani MIYABI 雅
Gugelhupf mold Silikomart SF058
Mold Silikomart SF205
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[Book / Chocolate cacao Recipe]
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#cake #cocoa #eating #asmreating #recipe #mukbang #victoriaspongecake #raspberry #sponge #ヴィクトリアスポンジケーキ
Black Forest Cake | Forêt noire
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it is a Forêt Noir cake using seasonal American cherries.
I tried to be creative with it, but it turned out to be ordinary.
0:00 Introduction
0:25 American cherries in syrup
1:31 Cocoa sponge (genoise chocolat)
5:03 Chocolate Mousse (Mousse au Chocolat)
7:38 Whipped Cream (Creme Chantilly)
8:33 Chocolate Decorations
9:13 Jelly with American cherry syrup
10:28 Tasting
11:16 Cacao notes (store-bought decorations)
[ Book ] Chocolate Cacao Recipe Book on Sale Now!
This is a book that teaches you how to make chocolate sweets. Chocolate sweets BOOK
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[Ingredients / Method]
| Cherries in syrup
1 can dark cherries in syrup (total weight 440g, solid weight 220g)
Granulated sugar: 30g
Kirschwasser: 15ml
1. Put dark cherries and granulated sugar in a pot and bring to a boil.
After a while, turn off the heat and stir in the Kirschwasser while it is still hot.
Remove from heat, transfer to a container, and soak in the refrigerator for about 8 hours.
| Cocoa Sponge
A - Flour: 75g
A - Cocoa powder: 15g
Granulated sugar: 90g
3 eggs (large size)
B - unsalted butter: 15g
B - Salad oil: 15g
B - Milk: 15g
1. Set a cookie sheet in an 18cm mold.
2. Mix A together and sieve.
3. Melt B in a pan of hot water.
Beat the whole egg with granulated sugar at high speed until warm.
5. Mix in the flour with a rubber spatula.
6. Add a little of the whisked egg mixture to B and mix it all together.
Preheat the oven to 170°C and bake for 30 minutes.
8. Turn the sponge upside down.
9. Slice the sponge into 10 mm slices and cut them with a 15 φ cm die.
Place the sponge in a 15 cm mold and let the syrup soak into the sponge.
| Mousse Chocolat
Powdered gelatin: 5 g
Water: 20 g
65% chocolate: 90g
Milk: 75g
Fresh cream 42%: 150g
Granulated sugar: 20g
Add gelatin powder to water and let it soften.
2. Chop the chocolate, add milk and heat in a microwave oven.
Add the gelatin and mix.
Whisk in the heavy cream.
When the mixture becomes hard, heat it up a little in the microwave (it's best not to do this because you will lose the fluffiness).
| Crème Chantilly
45% whipping cream: 150g
36% fresh cream: 50g
Granulated sugar: 20g
1. Blend the cream and add the granulated sugar.
Beat the mixture with ice water.
A small pentode (placed on the gas stove)
■Meiji fresh cream meiji Tokachi 45
Meiji meiji black chocolate 50g x 10 pieces
Delonghi convection oven EOB2071J-5W
Black rubber gloves Nitrile gloves
Shinwa radiation thermometer No.73010 with laser point function
Couverture black chocolate
Valrhona Equatorial Noir (55% cocoa)
Silicon whipper TOMIZ
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm 2pcs
Acrylic ruler 5mm thick, 2 pcs.
Hand Mixer (The volume is turned down in the video.)
Panasonic Hand Mixer White MK-H4-W
Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
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#Forêtnoire
#blackforestcake
#ChocolateCacao
#chocolate