en.cooking-tree.com
en.cooking-tree.com
In Cooking Tree, we’re serving up delicious Checkerboard Chocolate Cake, and we’ll show you how to make it from scratch.
en.cooking-tree.com
1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
en.cooking-tree.com
2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
en.cooking-tree.com
3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
en.cooking-tree.com
4. Bake in an oven preheated to 170 degrees for about 30 minutes, cool, cut the top and bottom, and cut into 2 pieces. Prepare the vanilla sheet by baking and cutting it in the same way.
en.cooking-tree.com
5. Cut the sheets into 15cm, 11.5cm, and 6cm, and assemble the two sheets by swapping them.
en.cooking-tree.com
6. Melt the dark couverture chocolate, fresh cream, and unsalted butter in the microwave for about 1 minute. Sift the cocoa powder, mix, and cool to about 27 degrees.
en.cooking-tree.com
7. Whip the cold whipped cream and when bubbles start to rise, pour in the chocolate mixture little by little and whip it to make the cream.
en.cooking-tree.com
8. Place 1 sheet on the rotating plate, sprinkle with sugar syrup, apply cream, and put another sheet on top.
en.cooking-tree.com
9. Repeat and apply the cream to the sides and top, and harden in the refrigerator.