מתכון לעוגת שוקולד עשירה ואוורירית
על המתכון
We are making a very fluffy and light yet rich chocolate cake today. Amazing chocolate cakes do not always have to be very heavy! This cake is the proof ;) I’m sharing a lot of tips and tricks of pastry making step by step, I hope you’ll enjoy and find it very useful!!
[INGREDIENTS FOR CHOCOLATE SPONGE]
For 2 6”(15cm) pans or 1 8”(20cm)
FOR CAKE SYRUP(For 2 6” or 1 8” cake):
Watch this video for more detailed tips and tricks：
[FLUFFY CHOCOLATE SPONGE CAKE]
BAKE with 355F/180C for about 23-35 mins, depending on the size of your cake.
[INGREDIENTS FOR CHOCOLATE CREAM]
(For 2 6” or 1 8” cake)
[FOR TOPPINGS/FILLINGS]
[CHOCOLATE GANACHE]
Dark chocolate (Same kind as the cream): 50g (1.8oz)
Heavy
מצרכים
- Egg: 4 large eggs (about 228g/ 8oz)
- Granulated sugar: 140g (4.9oz)
- Cake flour: 90g (3.2oz)
- Cocoa powder: 20g (0.7oz)
- Milk: 30g (1oz, about 2 Tbsp)
- Oil: 40g (1.4oz)
- Water: 45g (about 3 Tbsp, 1.6oz)
- Granulated sugar: 30g (1oz)
- The recipe listed in the video is a half batch of today’s amount. Today, I did double the amount. Just to let you know!
- Adjust the time and temperature depending on the oven and size of your cakes.
- Dark chocolate (Today, I used 55% couverture chocolate. A link below.): 200 (7oz)
- Heavy cream (Very warm. I recommend 35-45%): 200g (7oz)
- Heavy cream (Very cold. I recommend 35-45%): 550g (19.4oz)
- Granulated sugar: 25g (0.9oz)
- Fresh strawberries
- Fresh raspberries
- Dark chocolate (Same kind as the cream)
- Gold leaf
- Edible gold powder
הסרטון באדיבות הערוץ Pastry Living with Aya. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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