Almond chocolate cake
By VicentaLakin
If you're going to go home and try "luxurious," the tomatoes strongly recommend you try this cake. But tomatoes are an important reminder. Watch out for children's shoes. On the base of the almond chocolate cake, the caramel cheese layer... it's normal to spend the whole day -- it's also worth it. It's really warm and satisfying to make such a cake. If you're showing off in front of your family and friends, it's like, wow
Recipe Recommendations
- American almond 60g
- low-gluten flour 30g
- butter 75g
- baking powder 1/2 teaspoon
- cherry jam 100g
- cream caramel sauce 35g
- cold water 1/2 teaspoon
- rum 3 scoops
- big almond of 12
- fine sugar 105g
- cocoa powder 15g
- eggs 50g
- light cream 150g
- cream cheese 225G
- gelatin tablets 1/4 tablet
- dark chocolate 180G
- chopped almond grains 30g
- basic cream 50g
- sweetening
- baking
- several hours
- ordinary
Steps for Almond chocolate cake
1
First, we'll make cakes: a whole bunch of almonds, fine sugar, low-banded flour, cocoa powder, powdered powdering machines to make mixed powder。
2
Butter softens, and it's got an electric omelet, and it gets bigger and lighter
3
And then three times into a dispersed egg fluid, you've been stung to the full integration of the eggs with butter, with loose feathers
4
Add light cream and keep it even
5
Pour the previous powder mixture into the oil
6
Scratched into cake with a razor
7
Put the paste in a 6-inch living bottom cake model, put it in a preheated oven, mid-level, above-fire, and baked for 25-30 minutes until the cake is fully swollen and shaped
8
When the cake cools, it's demould, cuts the top part, cuts the cake in two pieces
9
Then we begin to prepare other materials. First, black chocolate almonds for the heart. Chocolate, light cream and butter are poured into the egg basin together, and all materials melt into liquids and are completely mixed。
10
Then you leave the water, and you add rum to the melted chocolate, and the almonds mix evenly. The caramel cheese layer is made for chocolate condensation。
11
After softening the cream and cheese room, you hit it with an eggbeater
12
Gradually add light cream, and continue to stir until it's finished
13
And then add caramel sauce to the cheese and shake it evenly with an eggbeater
14
The glitting with a spoon of cold water for five minutes
15
Insulation to melt into glittin solution
16
Put it in the cheese and keep it even and become smooth caramel cheese sauce
17
Rum syrup making. Water with sugar and a little fire boiled and mixed into rum. ... place the previously finished piece of cake on the florist table, brush the face of the cake with wool, brush the face of the cake with rum syrup, and completely wet the cake。
18
Put a cherry jam on the cake。
19
The caramel cheese is placed in a bouquet, with a small cut, which is evenly squeezed into the cherry jam in the form of a painting。
20
Then you put the black chocolate almond in the bag, and you squeeze it on the cheese
21
Then put another piece of cake, also brushed rum syrup, put cherry jam on it and squeezed caramel cheese sauce. Put the cake in the freezer for about 15 minutes, make the surface cheese layer hard
22
Then we make a black chocolate surface, light cream and chocolate, and a little fire between water and melting
23
...and when the melted chocolate sauce condensed properly on the cake, the face of the cake is covered with black chocolate, and the whole cake is covered, and then it's flat。
24
Finally make some decorating. The bottom of the side of the cake is coated with some almond chips, the centre of the top is decorated with white chocolate crumbs, and around the top 12 creamed butters and 12 full almonds. The cake is frozen in the fridge for more than two hours, so you can open it