Soft And Moist chocolate cake - Coffee And Mascarpone cream cheese - chocolate cream

INGREDIENTS:

( Completion size / 15cm / 15cm square fan)

.

CHOCOLATE CAKE (MOLD Size :18Cm  / 18Cm)

220g cake flour

67g cocoa powder

1/2 tsp baking soda

1 / 2tsp baking powder

2 g salt

2tsp (10ml) instant coffee

250 g of water

90g dark chocolate

1/2 cup plain yogurt

1tsp vanilla extract

225g brown sugar

113g unsalted butter

3 eggs

DARK CHOCOLATE FRESH CREAM

80g fresh cream (A)

16g of cacao nibs (you can pass without them)

80g dark chocolate

70g mascarpone

250g fresh cream (B)

Make a day of making cacao nip in fresh cream and infuse.

Just before making it ... You can feel it more neat and deeper than putting it in boiled cream.

However, at this time ...

Do not over-wipe fresh cream with cacao nip.

The effect of whipping is created ...

As you know, fresh cream gets tangled up in fat by friction.

DARK CHOCOLATE GLAZE

25 g of water

35 g sugar

37g starch syrup

3ml gelatin

13g condensed milk

50 g dark chocolate

40g glaze neutre

SYRUP

35 g sugar

50 g of water

Kahlua 5ml (or rum, or 1 / 2sp of instant coffee)

METHOD:

By measuring water and sugar

Melt sugar in the microwave.

Mix with kalua and let cool to room temperature.

1. Sift the flour, cocoa powder, baking soda, baking powder and salt.

2. Add water, coffee, sugar and boil. Add chocolate to melt.

3. When cooled to about 50 degrees, add plain yogurt, vanilla extract, and eggs.

4. Filter through a sieve.

5. Mix little by little .

6. Mix the melted butter at 55-60 degrees.

7. Pour some hot water on the floor.

8. Bake in a 170 degree oven for 45 minutes.

9. Make dark chocolate cream.

10. Add fresh cream a and cacao nip and heat.

11. Sift through a sieve and pour over the chocolate.

12. Add mascarpone and cold fresh cream and whip at high speed.

13. Cut the cake to a thickness of 1.5cm.

14. Cut to 15 / 15cm.

15. Montage like a video.

16. Please make glaze.

17. Add water, sugar, and starch syrup and boil to 103 degrees.

18. Add dark chocolate and melted gelatin.

19. After cooling to 50 degrees, add condensed milk.

20. Add nappage.

21. Use at 35 degrees.

22. As shown in the video, lift the mousse ring to secure the glaze space.

23. Please decorate pretty.