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Hello, everyone!
Today's recipe is a chocolate wreath cake that is perfect for a Christmas cake :)
The last time many of you asked me to upload the wreath cake recipe for Christmas.
This recipe is a butter cake batter base with meringue.
It is a chocolate cake with a super soft and melt-in-the-mouth texture.
I made a new recipe with a different method and ingredients from the previous chocolate pound cake or Gateau Chocolat that I uploaded the other day.
▶Ingredients (for 6 cup burnt mold)
[Chocolate Wreath Cake]
-140g Unsalted butter
-45g sugar (A)
-1 g salt
-3g vanilla extract
-50g whole eggs
-70g egg yolks
-155g dark couverture (55% cacao content)
-50g cake flour
-60g almond flour
-75g egg white
-30g sugar (B)
1) Lightly beat the butter at room temperature.
2) Add sugar (A) and salt and whip until the color becomes bright and the volume increases by 1.5 times.
3) Whip while adding room temperature eggs, yolks and vanilla extract in several batches.
4) Add dark chocolate that has been melted and cooled to about 30 degrees Celcius(82 F) and mix.
5) Add sifted flour and almond powder and mix.
6) Whip the whites and sugar(B) to make a firm peak meringue.
7) Bake it in a preheated oven at 170 degrees Celcius(338 F) for about 40 minutes.
* Convection oven: 160 degrees Celcius for 40 minutes
* Baking time and temperature may vary depending on oven performance.
[Chocolate Ganache]
- 70g dark couverture chocolate (55% cacao content)
- 70g heavy cream
1) Heat the cream until just before it boils.
2) Add dark couverture chocolate, wait 2-3 minutes, and stir slowly from the center to make the ganache.
3) When the ganache is slightly cooled and thickened, sprinkle it on the cake.
(If the cake is hot or the temperature of the ganache is too high, it will flow thinly like water and it will not look pretty. If you cool the cake completely and cool it, then drop the temperature of the ganache slightly before spraying it to make it more beautiful)
* When completely cooled, wrap it in cling film or seal it in a container and leave it for a day to make the whole moist and more delicious.
* Storage: After sealing, it can be stored in a cool place for about 5 days. If you want to keep it for a long time, cut it into pieces and wrap it individually, then freeze it.
* How to roughly calculate the amount of batter when the molds are different
(When it is difficult to calculate the exact volume due to the uneven shape of the frame)
- Weigh the water when it is filled with about 80% water in the mold you have.
- When the mold is filled with 80% of the water, mine is about 800g.
- If your mold is 80% filled with water, what if it is about 400g?
👉🏻All ingredients in the recipe are 1/2.
Instagram: / jadore________
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2 окт 2024
