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Home Intermediate Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's

Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's

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Chef :

cookpad.japan

Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's

This is a moderately sweet cake made to suit my tastes using plain cocoa. I initially used chocolate syrup and two types of glacage to coat the cake, but it was too much of a bother, so I simplified it. You can use the glacage to coat the cake as well as as icing.

Ingredient

100 grams

○Unsalted butter

80 grams

Granulated sugar

1 pinch

Salt

Eggs

1 dash

⋆Vanilla Extract

100 grams

◍Cake Flour

1 tsp

◍Baking Powder

1 tbsp

✿Plain cocoa/pure cocoa

75 grams

Plain cocoa/Pure cocoa

100 ml

Water

100 ml

Heavy Cream

7 1/2 grams

Gelatin powder

refer tofor details To make the chocolate decorations -

70 grams

Chocolate

heaping tablespoon or 1 tablespoon if using sugar syrup Sugar syrup (honey is OK too)

10 ml

Simple gum syrup

Cooking instructions

* Step 1

Preliminaries:: Prepare 2 molds, and cover them in paper. Combine the ● ingredients and sift. *Preheat the oven to 170°C before baking.

* Step 2

Place the ○unsalted Butter into a bowl and mix into a cream, add in salt and granulated sugar, and mix until it turns white and thickens.

* Step 3

Next, add in the whisked eggs and ⋆vanilla extract and mix well. Then add in the sifted • ingredients, and mix well until it produces a "glaze".

* Step 4

~Divide the batter in half. Add the ✿ cocoa to one half of the batter and mix.

* Step 5

Pour the individual batters into the prepared molds, and make an indent in the center of the batter.

* Step 6

Bake in the oven at 170°C for 35~40 minutes. Remove from the molds and cool on top of a cake cooler.

* Step 7

Making the Chocolate Glacage: ⋆Soak the gelatin in three times the amount of water (not listed).

* Step 8

Add in the ◍ ingredients and turn on the heat it dissolve it, add in the cocoa, and mix until smooth.

* Step 9

Add in the heavy cream and bring to a boil, turn off the heat and let the residual heat subside, and add in the gelatin and dissolve it. Strain once, and let cool to about skin temperature.

* Step 10

Putting it together: Cut the surface off the cake, cut into two 2cm slices, for 4 slices total.

* Step 11

~Making the round cut-out shape: Cut out large (8cm diameter) rounds from the cakes, and pack the cocoa into the white cake.

* Step 12

~Cut out another circle from the center of the cake: Cut out a small (φ4cm) circle, and place into the opposite cake.

* Step 13

Thinly coat the cake with frosting from Step 9, and stack up each slice so that the colors are alternating.

* Step 14

Attention: Actually all seven sections are coated with the Step 7 frosting.

* Step 15

Use the remaining amount of frosting to coat all around the cake and make a glacage♬.~Then just let it chill and solidify. ☝If you tilt the cake and spread it out while turning it, it will work out well.

* Step 16

* Step 17

Make the chocolate decorations, decorate the cake, ~and it is done!

* Step 18

This is the chocolate syrup I used. Use this in place of the plain cocoa and frosting, I recommend this for the glacage (icing). Heat this up in a hot water bath, and add in the gelatin that has been dissolved in water.