Heart strawberry chocolate cake Recipe

Name: Heart strawberry chocolate cake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 6
Cuisine: Korean
Ingredients: 95g Egg; 65g Sugar; 7g Corn syrup; 2g Vanilla extract; 53g Cake flour; 7g Cocoa Powder; 17g Unsalted butter; 30g Milk; 80g Custard Cream (I used 1/3 quantity cream of the recipe video~); 30g Strawberry puree; 2g Gelatin sheet; 80g Whipped cream; Strawberry; Ganache (70g chocolate + 35g whipping cream)

Cooking TreePublished: 2022-09-19 Updated: 2022-09-1601.4K views

In Cooking Tree, Heart strawberry chocolate cake is on the menu, and we’ll show you how to make it from scratch.

I made a delicious heart-shaped chocolate cake with pretty strawberries~

I mixed fresh cream and strawberry puree with custard cream and put it with strawberries in the middle, and it turned out to be a moist and soft cake~^^

The heart shape is curved, so I sliced thinly sliced strawberries on the side and attached them to make it look prettier.

I think it would be more convenient to use the mousse strip wrapped around the mousse frame by dividing it into two halves of the heart.

I poured ganache on top to harden it, but I think it ended up as a neat cake~*^^*
It’s a heart-shaped cake with strawberries, so it’s perfect for Valentine’s Day!

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Heart strawberry chocolate cake

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Rating: 5.0/5
( 56 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

95g Egg

65g Sugar

7g Corn syrup

2g Vanilla extract

53g Cake flour

7g Cocoa Powder

17g Unsalted butter

30g Milk

80g Custard Cream (I used 1/3 quantity cream of the recipe video~)

30g Strawberry puree

2g Gelatin sheet

80g Whipped cream

Strawberry

Ganache (70g chocolate + 35g whipping cream)

Instructions

Put the eggs, sugar, and starch syrup in a pot of hot water at 80°C and mix until it reaches 40°C.

Sift the soft flour and cocoa powder and mix, then add a little dough to the bowl of melted butter and milk warm at 50-60 degrees and mix.

Pour the mixed dough into the main dough, mix lightly and quickly, pour into the mold, bake in an oven preheated to 180 degrees for 25 minutes, and cool.

Soften the custard cream, add strawberry puree, mix, soak in cold water for at least 10 minutes, microwave for 10 seconds, add melted gelatin, and mix. (Please prepare cream and puree not to be cold)

Add thinly whipped cream and mix, then transfer to a piping bag.

After cooling, cut out the cut sheet with a heart mold, put Moustie on the mold, and spread 1 sheet on the floor.

Attach the sliced strawberries to the wall of the frame, squeeze a little cream, and place the strawberries cut into cubes flat on top.

Put the cream on the strawberry, put another sheet on it, pour the ganache and harden it in the refrigerator for 2-3 hours.

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