Melting Chocolate Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!
I made a cake that is eaten by pouring chocolate on a very, very moist cake sheet.
The chocolate sheet, chocolate cream, and chocolate are all covered in chocolate.
If you remove the musti right before eating, a waterfall of flowing chocolate flows down beautifully, and I think this fun is really exhilarating.
Above all, the sheet was really moist, so I worked with care as if I was handling a baby~^^
I think it is important to control the temperature of the chocolate as it should flow so that the chocolate does not cool too much.
It is a simple yet impactful cake because it is really simple to put the sheet dough in a bowl and mix it. It is also easy to make cream.
Enjoy watching~β¬~
Follow along with the π recipes belowππΎππΎ
Ingredients
- 90g All-purpose flour
- 30g Cocoa powder
- 3g Baking powder
- 3g Baking soda
- 125g Sugar
- 1g Salt
- 40g Egg
- 70g Milk
- 70g Vegetable oil
- 5g Vanilla extract
- 70g Hot water (about 70~80β)
- 60g Dark couverture chocolate (57.9%)
- 50g Heavy cream
- 25g Unsalted butter
- 100g Dark couverture chocolate (57.9%)
- 150g Heavy cream
Instructions
- Sift flour, cocoa powder, baking soda, and baking powder in a bowl, add sugar and salt, and mix evenly.
- Add eggs, milk, and vegetable oil and mix with a hand whisk so that there are no lumps.
- Add vanilla extract and hot water (70-80 degrees), mix well, and spread in two pans.
- Bake in an oven at 160 degrees for 25 minutes (preheated at 180 degrees), then turn over and cool.
- Pour fresh cream over dark chocolate (57.9%), heat in a microwave for 30 seconds, melt, add cold butter, and mix well.
- Put it in the refrigerator for about 10 minutes and when it thickens, whip it with a whipper to make cream.
- Apply all the cream on the cake sheet, put the rest of the sheet on it, and then put Moustie on it.
- Pour fresh cream on the dark chocolate (57.9%), heat in the microwave for 30-40 seconds, mix well, and pour over the cake when the temperature is about 30 degrees.
- Sprinkle with finely sliced ββchocolate and lift the mustard upwards to drain the ganache.
Did You Make This Recipe?
Recipe video
Thank you for watching~β₯
Enjoy
π°π·π°π· See recipe in Korean π°π·π°π·