[Recipe·28×28cm Baking Tray]
Chocolate Ganache
Dark Chocolate... 30g
Whipping Cream... 35g
Chocolate Cream
Whipping Cream... 200g
Dark Chocolate (75%)... 40g
White Chocolate... 15g
Cake Body
Egg Yolks... 85g
Sugar... 15g
Egg Whites... 135g
Sugar... 55g
Cake Flour... 50g
Cocoa Powder... 10g
Unsalted Butter... 12g
Milk... 12g
[Baking Time]
180°C/356℉ -18 min
[How to Make]
1. Make the chocolate cream by adding slightly boiling whipping cream to the dark and white chocolates. You can replace all the chocolate with milk chocolate.
2. Let it sit for a minute before slowly stirring until smooth, then refrigerate overnight.
3. Make the chocolate ganache by mixing hot whipping cream with chocolate, stirring until it cools and thickens, then put it in a piping bag for later use.
4. Prepare the cake body by beating the egg yolks with sugar until they turn pale and thick.
5. Whip the egg whites, start by whipping them until they foam, then add sugar all at once, whipping until stiff peaks form.
6. Fold half of the egg whites into the egg yolk mixture, mix evenly, then gradually add sifted low-gluten flour and cocoa powder, fold until there are no dry ingredients left. Mix the egg yolk batter into the remaining egg whites until evenly combined.
7. Preheat milk and butter to 40°C-50°C/104℉-122℉, pour them down the side of the bowl, mixing evenly. Pour the mixture into a 28×28cm mold and bake.
8. Whip the chocolate cream, let the baked cake cool for five minutes before flipping it over. When it's slightly warm, spread the cream on it. The amount of cream used depends on the room's temperature and humidity.
9. Pipe on the chocolate ganache, roll up the cake, press firmly. This time it is not refrigerated (but you can also refrigerate it before eating). Finally, sprinkle with powdered sugar, cut into pieces, and serve!
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4 янв 2024
