A truffle chocolate cake

It's a truffle-like chocolate cake that can be tasted in the Italian restaurant at Covent Garden in London. The chocolate cake chip mix was injected into the cherries' cognac in Ganache, which condensed and formed out of truffle chocolate cake. It's soft, it's light, it's light, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft, it's soft. It's quite simple. Do you want to try it? Motion: 15 cm* 15 cm specification square base model

Recipe Recommendations

chocolate 33g
butter 26g
fine sugar 26g
low-gluten flour 15g
whole egg a
egg yolk a
light cream 350ML
cherry brandy 30ML
white rum 20ml
cocoa powder a little

original
roast
an hour
simple

Steps for A truffle chocolate cake

Make good truffle chocolate cake。

A chocolate cake embryo: chocolate (65 per cent cocoa fat) 33g, butter 26g, sugar 25g, flour with low band 15g, egg full and egg yolk. Chocolate shredding and butter blended into containers so that all of the chocolate melted, leaving the bath tub quickly evenly。

Full eggs, yolk, fine sugar, water-coated to thick and thick, as illustrated。

Dissolved chocolate is added to the distributed egg paste, evenly mixed。

Scan low-banded flour. As illustrated。

the paste is thrown into the mould (specified 15 cm*15 cm) and baked at 190 degrees up and down for 12 minutes。

take out the baked cake and cut it up to 1 cm thick。

The molds are made of oil paper, the edges are organized, the cakes are coded for backup。

Bganash: Chocolate (65% cocoa fat) 250g, light cream 350ml, cherry brandy 30ml, rum 20ml, cocoa powder a little. Chocolate is shredded, placed in a container in which the water melts (not too hot, water melts when it does not boil)。

The light cream is boiled into a small fire in the milk pot。

The light cream is added to the chocolate paste in a small way, each of which is evenly mixed, and then the next, until all of it is even。

(The chocolate paste is smooth and fine)。

The temperature of Ghananash has been reduced to about 40 degrees, evenly mixed with cherries and rum。

Gunnache's status。

At that point, Gunnash fell into a piece of cake. The surface covers the membranes and is sent to the fridge for six hours to freeze to chocolate condensation。

The next day, chocolate truffle cake was removed, with a light disfigurement of a cup under it. The oil paper is slowly drawn and the surface is sifted with a layer of cocoa powder using a 60-seater screen。

The knife heats up to the size it likes。

You can enjoy it with a plate