Chocolate Cake Bars Recipe

Name: Chocolate Cake Bars
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: 155g Egg; 70g Sugar; 10g Honey; 2g Vanilla extract; 30g Unsalted butter; 45g Milk; 90g Cake flour; 15g Cocoa powder; 100g Macadamia Chocolate; 150g Cold Whipping cream; 50g Condensed milk; 180g Dark chocolate; 90g Whipping cream

Cooking Tree2023-01-2901.6K views

In Cooking Tree, we’re serving up delicious Chocolate Cake Bars, and we’ll show you how to make them from scratch.

I made a cake bar coated with chocolate by sanding cream on a baked sheet with chocolate containing macadamia.

I had chocolate with macadamia in it, so I added it, and it was much more fragrant and delicious~^^

I think it would be delicious even if I made it using chocolate containing other nuts.

The cream was sandwiched with cream with sweet and savory condensed milk, and it was very tasty. Condensed milk cream is soft, so it is soft even when frozen, but if you want to keep its shape well, you can use hard buttercream.

The cream moves when the cake is cut into quarters, so it would be good to cut it inside the mold and then take it out~ Pour ganache, coat, and eat right away, or harden in the freezer and enjoy~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Cake Bars

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Rating: 5.0/5
( 76 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg

70g Sugar

10g Honey

2g Vanilla extract

30g Unsalted butter

45g Milk

90g Cake flour

15g Cocoa powder

100g Macadamia Chocolate

150g Cold Whipping cream

50g Condensed milk

180g Dark chocolate

90g Whipping cream

Instructions

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.

Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.

Add a little of the dough to the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough and mix, then add macadamia chocolate and mix.
Pour into a 16.5cm square mold, bake in an oven preheated to 170 degrees for 35 minutes, and cool.

Cut the top of the cooled cake sheet, cut in half, and put one sheet into a 15cm mold.

Add condensed milk and whipped cream, flatten it, put another sheet on it, and harden it in the freezer for 2 hours.

Melt the dark chocolate and whipped cream in the microwave for about 40 seconds.

Cut the hardened cake into 4 pieces, pour (6) to coat, and harden in the freezer for 1 hour.

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