CHOCOLATE CAKE / GATEAU AU CHOCOLAT / TRIANGLE CHOCOLATE CAKE / RECIPE IN ENGLISH, FRENCH & TAMIL
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*TRIANGLE CHOCOLATE CAKE IN 3 EASY STEPS
1. For the roll:
3 eggs
80g sugar
70g flour
2 tbsp. unsweetened cocoa powder
Raspberry jam (or strawberry, orange, ...)
2. For the mousse :
40cl Heavy cream
20g sugar
120g dark (or milk) chocolate
2 sheets of halal bovine gelatin, i.e. 6g
1.PREPARATION OF THE ROLL :
* Beat the eggs with the sugar until the whole triples in volume
* Gently add the flour and cocoa powder
* Pour the foamy sponge cake obtained on a baking mat
* Bake in a preheated oven at 180 ° C for 10 min
* Out of the oven, roll up the cake obtained in a damp cloth and let cool
* Once the cake has cooled, cut a rectangle the size of the base of the mold
* Here I used this pyramid log gutter, You can also use a classic gutter
* Then brush the rest of the cake with raspberry jam and roll it up
* Wrap the cake in cling film and place in the freezer for at least an hour (or longer if you make it ahead)
2. PREPARATION OF THE MOUSSE :
* Once the rolled cake is ready you can prepare the mousse
* Pour 10 cl of liquid cream into a saucepan and heat it
* Add the gelatin (hydrate before for 3 min in cold water and wrung out)
* let the gelatin dilute in the hot cream then add the melted chocolate
* mix to obtain a kind of smooth and shiny ganache. Let cool slightly.
* meanwhile, whip the remaining cream into a firm whipped cream with the sugar
* gradually incorporate the ganache to obtain a mousse.
3.Mounting:
* Put cling film in the pyramid log gutter mold
* pour half of the mousse, place the rolled cookie still cold or frozen then the rest of the mousse
* Finally the rectangle of biscuit previously cut
* Put in the freezer overnight (you can even prepare this log several days or weeks in advance)
NOTE : D-day:
Take the log out of the freezer and unmold
Decorate however you like here I used rock icing.
Defrost the log in the refrigerator for at least 3 hours to thaw it
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1.Pour le roulé:
*3 oeufs
* 80g de sucre
* 70g de farine
* 2 càs de cacao en poudre non sucré
* De la confiture de framboise (ou fraise, orange,cerise....)
2. Pour la mousse :
* 40cl de crème liquide entière
* 20G de sucre
* 120g de chocolat noir (ou au lait)
* 2 feuilles de gélatine bovine halal soit 6g
1.Préparation du roulé :
* Battre les oeufs avec le sucre jusqu'à ce que l'ensemble triple de volume
* ajouter délicatement la farine et le cacao en poudre
* Verser la pâte à génoise mousseuse obtenue sur un tapis de cuisson
* Mettre à cuire dans un four préchauffé à 180°C pendant 10 minutes
* à la sortie du four, enrouler le biscuit obtenu dans un torchon humide et laisser refroidir
* Une fois le biscuit bien refroidi, découper un rectangle de la taille de la base du moule
* ici j'ai utilisé cette gouttière à bûche pyramide
Vous pouvez également utiliser une gouttière classique
* Ensuite il faut badigeonner le reste de biscuit de confiture de framboise et l'enrouler
* serrer le biscuit dans du film alimentaire et placer au congélateur pendant au moins une heure (ou plus si vous le préparez à l'avance)
2. La mousse:
* Une fois le biscuit roulé prêt vous pouvez préparer la mousse
* Verser 10 cl de crème liquide dans une casserole et la faire chauffer
* ajouter la gélatine (préalablement hydrater pendant 3 minutes dans de l'eau froide et essoré)
* laisser diluer la gélatine dans la crème chaude puis ajouter le chocolat fondu
* mélanger pour obtenir une sorte de ganache lisse et brillante. Laisser tiédir légèrement.
* pendant ce temps, monter la crème restante en chantilly ferme avec le sucre
* Incoporer la ganache petit à petit pour obtenir une mousse.
3.Le montage:
* Mettre du film alimentaire dans le moule gouttière à bûche pyramide
* verser la moitié de la mousse, placer le biscuit roulé encore froid ou congelé (de préférence) puis le reste de la mousse
* Enfin le rectangle de biscuit préalablement découpé
* Mettre au congélateur toute une nuit (vous pouvez même préparer cette bûche plusieurs jours ou semaines à l'avance)
Le jour J:
Sortir la bûche du congélateur et démouler
Décorer comme vous le voulez ici j’ai utiliser un glaçage rocher.
Mettre la bûche à décongeler au réfrigérateur pendant au moins 3h pour la décongeler
Bonne dégustation...
****
Vanilla pastry triangle ????????
Vanilla pastry triangle ???????? #puffpastry #vanilla #pudding #blueberry #raspberry #cookingfilmstore #dh
Client: @dr.oetker_hrvatska
Recipe:
1 puff pastry
Ingredients for the cream:
2 Dr. Oetker vanilla pudding
100 g of sugar
6.5 dl of milk
100 g butter
Ingredients for coating and sprinkling:
1 egg
dr. Oetker sliced almonds
Cut the puff pastry into squares, cut strips, and fold. Brush with beaten egg and sprinkle with sliced almonds. Bake in an oven heated to 220 ℃ for about 10 minutes. Cool down.
Cream
Pour a little cold milk over the pudding and sugar, pour in the remaining boiled milk, and cook for a few minutes. Cool down. Add whipped butter and beat with a mixer.
Fill the pastries with cream, decorate with fruit, and serve.
????Almond, Pear and Chocolate Triangle Cakes????
{Almond, Pear and Chocolate Triangle Cakes}
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These Almond, Pear and Chocolate Chips Triangle Cakes were so incredible, I had to bake a second batch to share!
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1 pear (Washed | Pealed + Diced)
3 eggs
3 oz (85 g) sugar
3/4 cup (95 g) all-purpose flour
1 tsp (4 g) baking powder (My personal addition)
1/2 cup (60 g) almond flour
7 oz (200 g) heavy whipping cream
1 tsp (5 g) vanilla bean paste
1/4 cup (45 g) dark chocolate chips
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????SAVE this recipe to make later.
↗️SHARE it with a friend who needs to try this today.
✅FOLLOW @bakingwithnessa for Recipes on Instagram, Facebook, Pinterest & YouTube.
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????Triangle Tray Flexipan®
????Medium Perforated Baking Sheet
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???? For any questions about ???????????????????????????????? ???????????????????????????? ????????????????????????????, our ???????????? ???????????????? ????????????????????????????????, Becoming a ???????????????????????????????????????? and Recipes: Do not hesitate to reach out to me, I am always Happy to help!
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????????Use @bakingwithnessa or #BakingWithNessa when posting a photo of your Culinary Creations using your bon COOK™ Products ???? You will be entered in my ???????????????????????????? ???????????????????????????????? ???????????????????????? ???????????????????????????????????????????? ???????????????????????????? ???? Can't wait to see what you will make!
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Happy Baking????????????A BIG ???????????????????? ???????????? to @mabulleauxdelices for this delicious recipe!
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#almondpearcake #pearchocolatecake #bakingwithpears #gâteaupoirechocolat #gâteaupoireamande #bakefromhome #traderjoesfinds #bakersofinstagram #bakingismytherapy #bakeandshare #ilovetobake #inthekitchen #bakingblogger #foodblogger #f52community #silpat #flexipan #guydemarle #boncook #siliconemolds #siliconebakeware #frenchinchicago #glenview #chicago
chocolate Triangle #cake #crunchypacks #shorts
Triangle Chocolate Cake Decorating Ideas #shorts
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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