How To make Choc Hazelnut Mascarpone Torte 1
Chocolate butter cake: 2 c Cake flour
3/4 c Unsweetened alkalized;
-cocoa powder 1 1/4 ts Baking soda
1/2 ts Salt
12 tb Unsalted butter; softened
1 c Granulated sugar
3/4 c Packed light brown sugar
2 lg Eggs; at room temperature
1 tb Vanilla extract
1 1/3 c Strongly brewed coffee; at
-room temperature Caramelized hazelnuts and; -hazelnut praline: 1/2 c Granulated sugar
1/4 c Water
12 Perfect hazelnuts; toasted
Framboise syrup: 1/4 c Water
2 tb Granulated sugar
1 tb Framboise liqueur
1 ts Vanilla extract
Mascarpone cream filling: 2 c Mascarpone cheese (italian
--- cream cheese) 3/4 c Granulated sugar
1/4 c Framboise liqueur
1 1/2 c Heavy cream
Assembly: 5 c Fresh raspberries
Chocolate glaze: 8 oz Bittersweet chocolate;
-finely chopped 1 c Heavy cream
1 tb Light corn syrup
Note: Position a rack in the center of the oven and preheat to 350 F. Spread the hazelnuts on a baking sheet and toast for 12 to 15 minutes, or until golden beneath the skins. Wrap the nuts in a clean towel and cool completely. Transfer the cooled hazelnuts to a large sieve and rub them back and forth to remove the loose skins. Make the chocolate butter cake: Position a rack in the center of the oven and preheat to 375 F. Line the bottom of a 17 1/2-by-11 1/2-inch jelly roll pan with parchment or waxed paper. Lightly spray the bottom and sides of the pan with nonstick cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Sift the flour mixture onto a piece of waxed paper and set aside. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium-high speed for 1 minute, until creamy. While continuing to beat the butter, gradually add the granulated and brown sugars, stopping the machine and scraping down the side of the bowl as necessary. Beat the butter/sugar mixture at medium-high speed for 2 minutes, until smooth. Beat in the eggs, one at a time, and the vanilla. Reduce the speed to low and alternately add one-third of the reserved dry ingredients and one-third of the coffee. In two more batches, alternately add the remaining dry ingredients and coffee, scraping down the bowl as necessary. Scrape the batter into the prepared pan and, using a metal cake spatula, smooth the batter evenly into the pan. Bake the cake for 25 to 28 minutes, until the sides just begin to pull away from the pan and the surface springs back when lightly touched. Cool the cake in the pan set on a wire rack for 10
minutes. Invert the cake onto a wire rack; carefully peel off the parchment paper and allow the cake to cool completely. Continued.......... -----
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Mocha Stump cake chocolate coffee chiffon roll cake Bûche de noël chocolat cafe 摩卡树桩蛋糕巧克力咖啡戚风卷蛋糕
Ingredients
Chiffon cake
Baking tray of 40cm x 30cm
2 eggs+2 egg yolks
Sugar 40g
2 egg whites
Sugar (for egg white)60g
Cake flour 50g
180°C (356°F) for 10 minutes
Coffee syrup
Espresso 50g
Water 50g
Sugar 20g
Milk Chocolate Ganache
Milk chocolate 60g
Liquid cream 60g
Coffee mousseline cream
3 egg yolks
Sugar 30g
Cake flour 24g
Espresso 80g
Milk 100g
Sugar 40g
Unsalted butter (room temperature) 150g
Assembly and decoration
Dark chocolate 30g
Some sugar-coated hazelnuts
Chocolate Christmas Tree
Fondant
配料
戚风蛋糕
40cm x 30cm的烤盘
2个鸡蛋+2个蛋黄
糖40g
2个蛋清
糖(蛋清用)60g
低筋面粉50g
180°C (356°F) 烤10分钟
咖啡糖浆
浓缩咖啡50g
水50g
糖20g
牛奶巧克力甘纳许
牛奶巧克力60g
液体奶油60g
咖啡慕斯林奶油
3个蛋黄
糖30g
低筋面粉24g
浓缩咖啡 80g
牛奶100g
糖 40g
无盐黄油(室温)150g
组装和装饰
黑巧克力 30g
一些糖衣榛子
巧克力圣诞树
翻糖
Ingrédients
Gâteau en mousseline de soie
Plaque de cuisson de 40cm x 30cm
2 oeufs+2 jaunes d'oeuf
Sucre40g
2 blancs d'œufs
Sucre(Pour blamc d'oeuf) 60g
Farine T45 50g
180°C (356°F) pendant 10 minutes
Sirop de café
Espresso 50g
Eau 50g
Sucre 20g
Ganache au chocolat au lait
Chocolat au lait 60g
Crème liquide 60g
Crème de mousseline au café
3 jaunes d'oeuf
Sucre 30g
Farine T45 24g
Espresso 80g
Lait 100g
Sucre 40g
Beurre non salé (température ambiante) 150g
Montage et décoration
Chocolat noir 30g
Quelques noisettes enrobées de sucre
Sapin de Noël en chocolat
Fondant
Mascarpone Chocolate Hazelnut Semifreddo
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Semifreddo—Italian for half-cold or half frozen—got its name because of its unique texture. Even though it's technically frozen, the Italian dessert stays soft and creamy. Unlike ice cream, semifreddo isn't churned. Whereas ice cream is scooped, semifreddo is molded and sliced, usually in a metal loaf pan.
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our Recipe of Semifreddo with mascarpone gives it velvety softness that makes it seem like so much more than a frozen block of mousse. That texture has less to do with its literal temperature than its composition: a rich foam of cream with enough sugar to banish any trace of iciness, but not so much that it requires an ice cream machine to churn.
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No-Bake no oven no egg Eggless Chocolate Ganache Tart Recipe 免烤无蛋巧克力甘纳许挞食谱
配料
焦糖饼干150g
榛子40g
软化黄油50g
黑巧克力甘纳许
黑巧克力 100g
淡奶油(38%) 130g
蜂蜜10g
软化黄油10g
Ingredients
Caramel Cookies 150g
Hazelnuts 40g
Softened butter 50g
Dark chocolate ganache
Dark chocolate 100g
Whipping cream (38%) 130g
Honey 10g
Softened butter 10g
Ingrédients
Biscuits au caramel 150g
Noisettes 40g
Beurre ramolli 50g
Ganache au chocolat noir
Chocolat noir 100g
Crème liquide (38%) 130g
Miel 10g
Beurre ramolli 10g
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Episode 6: How to make the perfect chocolate mousse cake with Carat (recipe link in description)
How to make a classic chocolate mousse cake with compound chocolate.
More info:
Recipe available on page 9 of this recipe booklet: