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How To make Chocolate Supreme Cake
CAKE:
1/2 c Butter
1 1/2 c Sugar
4 Egg Yolks
1 ts Vanilla
2 oz Unsweetened Chocolate
5 tb Water
1 3/4 c Flour
2 ts Baking Powder
1/2 c Milk
4 Egg Whites
CUSTER FILLING:
1/2 c Sugar
1/4 c Flour
1/4 ts Salt
1 1/2 c Milk
2 Eggs, slightly beaten
1 ts Vanilla
FROSTING:
1/2 c Butter
1 lb Confectioners Sugar
1 Egg
3 oz Unsweetened Chocolate,
-melted and cooled 1 ts Vanilla
1/8 ts Salt
1 tb Milk
*** Cake *** Cream the butter and sugar until fluffy. Add the yolks and vanilla, beat well. Heat chocolate and water, stir until smooth. Add to the cream mixture. Sift dry ingredients and to the cream mixture alternately with the milk, beginning and ending with dry ingredients. Beat whites until stiff, fold in batter. Place in a greased and floured 10-inch round pan. Bake in a preheated 350oF oven for 30-35 minutes, until test done. When cake is cooled, cut carefully into 3 layers. *** Filling *** Combine flour, sugar and salt. Gradually stir in the milk and cook over medium heat stirring constantly until thickened. Cook 2 more minutes. Stir a little of the hot mixture into the egg yolks and return to pan and cook 1 minute more. DO NOT BOIL. Add vanilla and cool completely. Spread between the layers. *** Chocolate Butter Cream Frosting *** Cream the butter and add 1/3 of the sugar, beat well. Add all remaining ingredients except the sugar, beat until smooth. Gradually add remaining sugar and beat until smooth. Spread on tope and sides of the cake. Refrigerate until ready to serve. Source: "The Yankee Kitchen" 03-17-93 (#2) [Carmella]
How To make Chocolate Supreme Cake's Videos
(REVIEW) pillsbury moist supreme sugar free classic yellow premium cake mix
We tried out this sugar-free cake with the chocolate icing from Pillsbury. The price was double, but nobody could tell that it was a sugar-free cake. It tasted just like a regular cake, no complaints.
ASMR Cooking / How to make Supreme Chocolate Tart
Cacao! ∴∵ゞ(´ω`*) ♪
Today is Chocolate tart.
Honey and rum flavored ganache.
As the finishing touch to the cake, I placed gold leaf on top.
0:33 Sweet short pastry.
3:43 Flatten the dough.
4:20 Fondage the tart.
5:07 Baking tart dough.
6:12 Milk ganache(Honey and rum aroma).
7:58 Grasage.
10:35 Adding cacao,sprinkle∴∵ゞ(´ω`*)♪
10:56 Tasting / Thoughts.
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[Ingredients] One 18cm tart pan.
Unsalted butter : 75g
[A] - Almond powder : 25g
[A] - Powdered sugar : 50g
[A] - Salt : 1g
Whole egg : 30g
Cake Flour : 125g
[Instructions]
1.Sieve [A]
2.Cream butter mix with a whipper.
3.Put the A in 2-3 portions and mix.
4.Add the egg solution little by little in 3-5 times.
5.Mix with a rubber spatula, switch to a card and mix to weave.
6.Put flour alone into sieve 5 in 2-3 portions.
7.Wrap it in a wrap while it is a bit powdery and let it sit in the refrigerator for 8 hours.
8.Spread the dough (no need to knead).
9.Set in mold, and put in a refrigerator for 1 hour.
10.Spread aluminum foil and add tartstone (aluminum is better than oven sheet).
11.Bake at 356F/160C for 35min.If not enough bake again.
12.Take the stone and aluminum foil and paint the yolk inside the tart.
13.Bake in oven at 140℃ for about 5 minutes and cool.
■Ganache
[Ingredients]
Milk chocolate : 180g
Fresh cream (milk fat content about 45%) : 125ml
Honey : 15g
Rum : 10ml
Unsalted butter : 20g
[Instructions]
1.Chop the chocolate.
2.Put honey and rum in fresh cream and boil.
3.Emulsify chocolate.
4.Add butter when temperature drops.
5.Once the butter has melted, pour it into the tart.
■Glaçage
[Ingredients]
Water: 30g
Whipping cream 35%: 35g
Granulated sugar: 50g
Cocoa powder: 20g
Gelatin sheet: 3g
[Instructions]
1. Soak the gelatin sheet in water
2. Measure the cocoa powder and sugar in the same bowl and whisk it.
3. Heat water and milk in a pan.
4. When 3 reaches a boil, add 2 and mix, then heat again.
5. When it’s boiled, add the gelatin sheet and melt, then strain it.
■Couverture Milk chocolate 200g
■Tart pan 182×25mm
■Stove grill top
■Oven microwave
Panasonic NE-BS801(廃盤)
■Convection oven
■Silicone whisk
■Portable gas stovetop
■Acrylic ruler
■Bronze mini pan
■Kitchen scissors
■Hagure Metal
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#chocolatetart
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Supreme Chocolate Chunk Brownie Mix
First Time to do this!
I love it!
Happy watching!
God bless
Moist Chocolate Cake Recipe (with or without oven) | THE SUPREME VERSION | [ASMR]
● The Most Amazing Chocolate Cake is full of moist, chocolaty perfection. This is the chocolate cake you've been dreaming of!
촉촉한 초콜릿 케이크 레시피
초콜릿 가나슈 레시피
초콜릿 거울 유약 레시피
1:03
#SupremeMoistChocolateCake
#MoistChocolateCake
#ChocolateGanache
#JesseChoiASMR
#ChocolateMirrorGlazed
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???? Ingredients
[Supreme Moist Chocolat Cake]
• Boiling Water 240ml |1cup
• All-Purpose Flour 210g |1-2/3cups
• Granulated Sugar 400g | 2cups
• Extra Dark Unsweetened Cocoa Powder 85g | 2/3cup
• 2 Whole Eggs
• Milk 240ml | 1cup
• Vegetable Oil 120ml |1/2cup
• Coffee 1/2tsp
• Baking Powder 1-1/2tsp
• Table Salt 1tsp
• Baking Soda 1-1/2tsp
• Vanilla Extract 1tsp
[Chocolate Ganache]
• Unsweetened Whipping Cream 519ml
• Semisweet Dark Chocolate 360ml
• A pinch of Salt
[Chocolate Mirror Glazed]
• Gelatine Powder 14tsp
• Tap Water 13tbsp (please add water if needed, make sure that the gelatine absorb the water)
• Water 300ml
• Unsweetened Whipping Cream 300ml
• Cocoa Powder 1cup
• Granulated Sugar 226g | 1-1/8cup
????Instructions
1. If using an oven preheat to 284 °F (140 °C). if using a steamer preheat the water by simmering.
2. Prepare the cake pans with parchment paper on the bottom and then grease the sides of the pans.
3. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla. Mix for 2 minutes until well combined.
5. Combine the coffee into the boiling water stir a bit then pour boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
6. Divide the batter between the two pans. I weigh mine about 500g each pan.
7. Bake the cake for 50 minutes. over 140°C
or steam for 50 minutes over a medium-low fire or until a toothpick comes out with some moist crumbs, but no uncooked liquid.
8. Let cool completely before removal from the pan run a knife on the side of a cake. Wrap it with cling wrap to preserve the moisture, let's make our frosting.
9. Place cream in a small saucepan over heat and simmer it DO NOT let it boil – it might cause the chocolate to split or go grainy.
10. Pour hot cream over chocolate, leave for 10 minutes. Do not cover, stir until cream and chocolate are incorporated and it's silky smooth.
11. Place the whisk attachment and the ganache in the fridge for 20 minutes then whip on high for 2 minutes until it changes to a pale brown color and it's fluffier.
12. You're now ready to construct your cake crumb coat the cake first refrigerate it and after an hour covers your cake with the remaining ganache to make it as smooth and level as possible as you can, then put it back in the fridge for 2 to 3 hours. ( I'm not going to teach you how to construct the cake for sure some of you are better than me.)????
13. Place water in a small bowl. Then sprinkle gelatine across the surface, mix just so all the powder is wet. Leave for 5 minutes – it will become like a rubber consistency. (This is called blooming gelatine.)
14. Place cocoa and water in a medium saucepan then mix until virtually lump-free.
15. Add the cream to the cocoa mix and stir. Add the sugar, then GENTLY continue to mix to combine.
16. Turn the stove onto medium-high heat. As soon as it comes to a boil while cooking the glaze try to catch as many bubbles as you can, turn off the stove. Add gelatine lump, then stir until it dissolves and you have a smooth glossy glaze. (There may be some white foam, that's ok.)
Checklist before you start pouring to ensure you nail it!
Your glaze is at 30°C/86°F (give or take 2 degrees);
You strained into the pouring jug just before using it; and
The cake was chilled for at least 30 minutes.
17. Take out the chilled the from the fridge and pour starting in the middle of the cake, pour in an expanding spiral motion outwards towards the edge of the cake, so the glaze spreads across the surface and down the sides. Pour with confidence!
18. Decorate your cake the way you want it to be. and don't forget to tidy up and cover some flaws in your cake.
Enjoy!
T H A N K Y O U F O R W A T C H I N G ! ♥
감 사 합 니 다 ♡
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Supreme Chocolate Tart #shorts
Cacao ! ∴∵ゞ(´ω`*) ♪
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#チョコタルト
至高のチョコレートケーキ
カカオ ! ∴∵ゞ(´ω`*) ♪
今回は濃厚で至高なチョコレートケーキです。
しっとりしたビスキュイにハイカカオのガナッシュでチョコまみれの世界が広がります。
0:00 ダイジェスト
0:18 ビスキュイ・ショコラ
3:39 ラム酒のシロップ
4:52 ガナッシュクリーム
7:27 グラサージュ
8:52 完成
9:22 試食
10:01 カカオノート(ビスキュイショコラ改良)
[著書]チョコレートカカオのレシピ本発売中!
「世界一ていねいに教える! チョコレートスイーツBOOK」
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[スポンジ(ビスキュイ・ショコラ)]
A - チョコ56% 70g
A - マーガリン 70g
A - 転化糖 20g
卵黄:60g
B - 卵白:100g
B - グラニュー糖:70g
C - アーモンドパウダー 28g
C - 粉糖 20g
C - 薄力粉 30g
C - ココアパウダー:30g
[作り方]
1.Aを溶かして混ぜる
2.Aに卵黄を入れて乳化させる
3.Bを泡立てる
4.粉Cを2回ふるう
5.メレンゲの1/3をチョコ液入れて混ぜて粉を混ぜる
6.残りのメレンゲを入れ合わせて天板に流して平にならす
7.オーブンを180℃に予熱し12分焼く
[シロップ]
水:100ml
グラニュー糖:68g
ラム酒:15ml
[ガナッシュクリーム]
チョコ65%:200g
牛乳:70g
生クリーム:50g
転化糖:20g
マーガリン:30g
[グラサージュ]
水:90g
生クリーム35%:100g
グラニュー糖:150g
ココアパウダー:60g
板ゼラチン:9g
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#至高のチョコレートケーキ
#cake
#チョコレート
#chocolate