Everybody Cacao! ∴∵ゞ(´ω`*) ♪
This time chocolate chiffon cake applyed chocolate cream on chiffon cake!
I'm surprisedly excited.
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■Cooking ingredients
[Material]
● Cocoa Chiffon Cake
a - Light flour: 70 g
a - Pure cocoa powder: 12 g
a - Baking powder: 3 g
Egg (L): 3 pieces
Granulated sugar: 35 g (for egg yolk)
Granulated sugar: 35 g (for egg white meringue)
Milk: 50ml
Salad oil: 50 ml
■ Chocolate cream
Black chocolate: 50 g (Valrhona Caraibe, 66% cocoa)
Fresh cream: 100 ml (warm it and mix with chocolate)
Fresh cream: 100 ml (as it is cooled)
Granulated sugar: 20 g
[How to make Cocoa Chiffon Cake]
1. Sift the flour of a together and sift it twice.
2. Separate eggs into egg yolks and egg whites.
3. Place granulated sugar for 3 egg yolks and stand double boiling.
4. Add milk and salad oil to "3" and mix.
5. Semi-freeze the egg white, put granulated sugar and make meringue.
6. Discard to 4 and meringue, afterwards mix without bubbling.
7. Preheat the oven to a higher temperature and bake it at 180 ℃ for about 28 minutes.
8. Complete after turning it upside down using a wine bottle etc. as soon as it gets out.
[How to make Chocolate cream]
1. Choped chocolate.
2. Boil 100ml cream, put it in chocolate, warm it for a while and melt.
3. Mix "2" well and add granulated sugar and cream before completely cooling.
4. Whip the chocolate cream while with ice.
5. When painting on a sponge, pay attention to overturning and finish it softly.
[Rolling table for Cakes]
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[Chocolate VALRHONA CARAIBE]
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[Compact handy mixer]
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[Oven range]
Panasonic NE-BS801(old)
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[Camera : SONY α7SⅡ]
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[Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED]
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[SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS]
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[Microphone : RODE VideoMic Pro Rycote VMPR]
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