Thick Plain Chocolate Cake

I do not like the big treasure decorated with butter cream on the cake, kindergarten birthday month when fear will eat cream cakes. One day I meet him, the teacher is very frustrating to me: "You see, the children cry, because I have not cut the cake to him, you have the baby cry, because I cut the cake to him."

 

So I do for him is no need to butter cream birthday cake decoration, do not do any decoration, only wiping his love of premium chocolate.

 

This introduced the practice of my chocolate cream decorated, very rich and delicious pound cake cake body can use, chiffon cake, SP cake, but I used egg sponge points. Sub-eggs and chocolate chiffon sponge is actually exactly the same, just do not Jia Tata powder and baking powder, so that more natural and healthy (although I do not mind tartar and baking powder), the organization is also more compact, less swelling Chiffon not loose, and thick chocolate is matched.

 

 

Chocolate sponge cake divided eggs a 9 or 10 inches

 

Egg yolk paste:

Egg yolk ... ... ... ... ... ... ... 72 grams

Fine white sugar ... ... ... ... ... 70 grams

Salt ... ... ... ... ... ... ... 1 / 2 tsp

Salad ... ... ... ... ... ... 50 grams

Milk ... ... ... ... ... ... 100 g

... 2 tablespoons cocoa powder (14 grams)

Low-gluten flour ... ... ... ... 120 g

 

Protein paste:

Protein ... ... ... ... ... ... 126 g

Fine white sugar ... ... ... ... ... 84 grams

 

9 or 10 inch cake mold ... an activity

(9-inch capacity of 2840cc)

 

Practices:

Chiffon cake with the same general, see  http://recipes-4.blogspot.com/ and teaching video. Before most of the flour with cocoa powder and sieve into the egg yolk paste, it is now a kind of argument is to first mix the cocoa powder and vegetable oil then add the egg yolk paste, the protein can reduce foaming.Below is the complete sub-eggs chocolate sponge, chocolate can be seen as a high degree of chiffon.

 

 

Chocolate cream decorated mirror

 

Materials:

Milk chocolate ... ... ... ... ... ... ... 250 g

Bitter sweet chocolate ... ... ... ... ... ... ... 150 g

That the film ... ... ... ... ... 3 (7.5 g)

Hot water 100 to 150 grams (the lower the temperature more)

Maltose ... ... ... ... ... ... ... ... ... 50 grams

Sugar-free whipped cream ... ... ... ... ... ... ... 200 g

 

Practices:

1)      first pot on the hot water even on chocolate, stirring to melt. (Can not cover the pot, so the temperature is too high, chocolate oil-water separation

2)      to wait for the cake cool completely before stripping, Great minds think alike sized pad tray or foil tray. Draw a line with the chocolate on the side marking, and then cross Generative three.

3)      that the film with cold water till soft, picked up the drain, into the hot boiling water and stir until melted.

4)      the clear glue, maltose, followed by whipped cream into the chocolate, the force that is the mirror Stir chocolate.










 

5)      thermostat to do the steps, condensation will be more shiny. Step one, move from the hot water on the ice, the force stirring to completely cool and very thick.

6)      Step two, then move on water, swish down on the cake is easy to open stream concentration, temperature adjustment step is complete, as soon as possible. The figure on the right is no thermostat chocolate mirror, on the left is left over after the thermostat. It is clear that the two very different gloss after condensation.










 

7)      Start cream cake decorated ─ ─ in full glossy chocolate-chip cream, a stack of them. Mark line to align the top surface will be level.































 

8)      to mirror the entire surface of the cake full of chocolate can be poured.









 

 

 

The glossy chocolate more than the actual requirements, poured over it so easy. Flow to ice the cake can be recycled up on stage, but was again before the next use of the thermostat.

 

The ratio of two kinds of chocolate can be adjusted, I used bittersweet chocolate is 72%, although the addition of milk chocolate, bitter taste or partial, is an adult taste (my family great treasure is a small old man).

 

Mecamylamine chocolate cream decorated with plastic can remain soft but firm, very refreshing, after condensation, not sticky sticky knife, but if you do not taste like gum, gelatin or vegetarian can not be used, can be reduction or even omitted. To further reduce the sweetness, you can not add maltose (without added sugar, plus maltose crystallization can be avoided, it seems more subtle and more light, because maltose is transformed into sugar; can also use honey instead of corn syrup or glucose syrup, honey, but more sweet). You can also use fresh cream instead of milk, but avoid too thin to reduce the amount.

 

 

Eat their own side, so that you can, and to take pictures or business use, you can shower twice a chocolate cake outside will be more smooth. 

 

After the first shower, use the spatula to scrape chocolate thin and flat as possible and then refrigerated to condense. Do not scrape after the second shower, let the natural flow over the entire chocolate cake.

 

 

The following are this year's New Year's Eve to do, wanted to discuss the point with gold decoration festivity, but feel no need to spend this money, put the gold-colored beads of sugar instead of crushing, with good results.Cake decorated with sugar beads feel very out of date, but will be people like Jen Dan joke, but after crushing looked very elegant, I really thought it was gold relatives - can not spend money on equipment for the wide cake, really happy!

 

But too late to put a chocolate line (that is, press down with a long knife and then filed, it will float a line of chocolate), chocolate should be soft when they put more lines will not have jagged.