Chocolate lasagna
By VicentaLakin
“Youth must be strong, middle-aged and old-age”, even though it is an advertising phrase that tells the truth about every stage of life. The feeling of being married is still present for 10 years with a husband, 10 years with a finger. For reasons of character and work, the husband has always had an excessive sense of maturity and love for his maturity and weight, and he does not have so many beautiful words, but the little warmth that he does not know in life is everywhere, and I am a woman of heart and sense, so his small warmth will always touch me. Ten years ago it was determined that we had become the backbone of each other's lives, had each other's possessions, rejoiced in each other's happiness, pursued each other's happiness! Today is a good day, 2013.1.4, “Love you for life”, and this chocolate latte cake was made in one afternoon to mark our decade of marriage. Love needs to be managed with heart, and husband and wife need to be grateful to each other and wish each other happiness。
Recipe Recommendations
- low powder 90g
- cocoa powder 10g
- milk 270G
- eggs of 2
- white sugar 30g
- butter 15g
- white chocolate 130g
- whipped cream 180G
- water 15g
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate lasagna

1
Low powder, cocoa powder, sugar in a big bowl
2
Mixed even
3
Eggs in the bowl
4
Break it with a hand-plug
5
Fragmented egg fluid pours into mixed powder
6
Full mixing
7
The melted butter is even
8
You can add milk to the egg paste in small quantities
9
Combine and dissolve
10
When the face paste becomes smooth, it is filtered. It'll be a croquettes
11
Put the mold in the pan
12
falling into the 30ml paste, moving fast, even and even
13
Take out the mold when you're stuck
14
Scramble
15
When the drying is done, it's cooled on the dryer, covered with towels to avoid drying
16
At the same time, we'll have 18 of them。17
Water and sugar in the milk pan
18
Heat with fire; constant mixing until the liquid is caramel-colored
19
When the fire was shut down, the fresh cream was mixed and cooled
20
Put the cream in the bowl
21
Send to 6
22
A small amount of it is added to the caramel
23
It's in the cream
24
Continue to around 8 distributions, with cooling back in the fridge。
25
Put cream in the wet pan and heat the fire
26
Cracked chocolate
27
Heating to boiling
28
加入Cracked chocolate
29
After the whole chocolate's hot, it's starting to melt and cool off
30
Put the cooled chocolate cream on the cold water basin, cool it off, send it up to eight minutes, make it easier to paint it
31
Put a crepe on the shelf
32
Caramel cream
33
It then overlaps with the croquettes with white chocolate cream。
34
So many steps
35
We've been running out of all the crepes
36
(b) Covered with film, fixed shape and placed in freezer for one hour
37
When it's ready, remove the film and paste the top and edge of the cake with the remaining caramel chocolate sauce
38
Sift cocoa powder on the cake
39
Strawberry decorations, done。Chocolate lasagna Make Tips
Cake lovers know that the texture of the crepe skin is the most fragrant. In a mille crepe cake, every layer features the caramelized aroma of the crepe skin, and its substantial texture is truly unique. Although it takes quite a bit of time to make, when you take a bite and the rich flavor swirls in your mouth, you feel that it is all worth it