How To make Chocolate Triangle Cake Part 1
4 Eggs; separated
3/4 c Sugar; divided
1 ts Vanilla extract
3/4 c All-purpose flour
3/4 ts Baking powder
1/4 ts Salt
Satiny chocolate frosting = see recipe Crystallized violets Recipe by: Southern Living
Grease bottom and sides of two 15 x 10 x 1-inch jellyroll pans with vegetable oil, and line with wax paper; grease and flour wax paper. Set aside. Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored. Gradually add 1/4 cup sugar to egg yolks, beating constantly. Beat in vanilla. Beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into yolk mixture. Combine flour, baking powder, and salt; gently fold flour mixture, one third at a time, into egg mixture. Spread batter evenly into prepared pans; bake at 400 degrees for 5 minutes. When cake is done, turn out onto wire racks to cool completely. Peel off wax paper. Stack the two layers on top of each other to allow even slicing. Using a long serrated knife, slice layers crosswise into strips of the following widths: 3-1/2 inches, 3 inches, 2-1/2 inches, 2 inches, 1-1/2 inches, 1 inch, and 1/2 inch. Spread one side of both of the 3-1/2-inch strips with a thin layer of Satiny Chocolate Frosting. Top each strip with a 3-inch strip, keeping edges even on one lengthwise side. Forming two stacks of strips, repeat spreading thin layers of frosting, and topping with successively smaller cake strips, keeping edges even, until all cake strips are used. (Stacks will be slanted on one side, with layers running horizontal; each stack of cake strips represents half the triangle.)Turn stacks onto jellyroll pan, even edges down (layers now run vertical). Cover cake stacks with aluminum foil, and place a weight (packages of cake or pancake mix) on the slanted side of 1 hour. Recipe continues on Chocolate Triangle Cake-Part 2. -----
How To make Chocolate Triangle Cake Part 1's Videos
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CHOCOLATE CAKE / GATEAU AU CHOCOLAT / TRIANGLE CHOCOLATE CAKE / RECIPE IN ENGLISH, FRENCH & TAMIL
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#chocolatecake
*TRIANGLE CHOCOLATE CAKE IN 3 EASY STEPS
1. For the roll:
3 eggs
80g sugar
70g flour
2 tbsp. unsweetened cocoa powder
Raspberry jam (or strawberry, orange, ...)
2. For the mousse :
40cl Heavy cream
20g sugar
120g dark (or milk) chocolate
2 sheets of halal bovine gelatin, i.e. 6g
1.PREPARATION OF THE ROLL :
* Beat the eggs with the sugar until the whole triples in volume
* Gently add the flour and cocoa powder
* Pour the foamy sponge cake obtained on a baking mat
* Bake in a preheated oven at 180 ° C for 10 min
* Out of the oven, roll up the cake obtained in a damp cloth and let cool
* Once the cake has cooled, cut a rectangle the size of the base of the mold
* Here I used this pyramid log gutter, You can also use a classic gutter
* Then brush the rest of the cake with raspberry jam and roll it up
* Wrap the cake in cling film and place in the freezer for at least an hour (or longer if you make it ahead)
2. PREPARATION OF THE MOUSSE :
* Once the rolled cake is ready you can prepare the mousse
* Pour 10 cl of liquid cream into a saucepan and heat it
* Add the gelatin (hydrate before for 3 min in cold water and wrung out)
* let the gelatin dilute in the hot cream then add the melted chocolate
* mix to obtain a kind of smooth and shiny ganache. Let cool slightly.
* meanwhile, whip the remaining cream into a firm whipped cream with the sugar
* gradually incorporate the ganache to obtain a mousse.
3.Mounting:
* Put cling film in the pyramid log gutter mold
* pour half of the mousse, place the rolled cookie still cold or frozen then the rest of the mousse
* Finally the rectangle of biscuit previously cut
* Put in the freezer overnight (you can even prepare this log several days or weeks in advance)
NOTE : D-day:
Take the log out of the freezer and unmold
Decorate however you like here I used rock icing.
Defrost the log in the refrigerator for at least 3 hours to thaw it
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1.Pour le roulé:
*3 oeufs
* 80g de sucre
* 70g de farine
* 2 càs de cacao en poudre non sucré
* De la confiture de framboise (ou fraise, orange,cerise....)
2. Pour la mousse :
* 40cl de crème liquide entière
* 20G de sucre
* 120g de chocolat noir (ou au lait)
* 2 feuilles de gélatine bovine halal soit 6g
1.Préparation du roulé :
* Battre les oeufs avec le sucre jusqu'à ce que l'ensemble triple de volume
* ajouter délicatement la farine et le cacao en poudre
* Verser la pâte à génoise mousseuse obtenue sur un tapis de cuisson
* Mettre à cuire dans un four préchauffé à 180°C pendant 10 minutes
* à la sortie du four, enrouler le biscuit obtenu dans un torchon humide et laisser refroidir
* Une fois le biscuit bien refroidi, découper un rectangle de la taille de la base du moule
* ici j'ai utilisé cette gouttière à bûche pyramide
Vous pouvez également utiliser une gouttière classique
* Ensuite il faut badigeonner le reste de biscuit de confiture de framboise et l'enrouler
* serrer le biscuit dans du film alimentaire et placer au congélateur pendant au moins une heure (ou plus si vous le préparez à l'avance)
2. La mousse:
* Une fois le biscuit roulé prêt vous pouvez préparer la mousse
* Verser 10 cl de crème liquide dans une casserole et la faire chauffer
* ajouter la gélatine (préalablement hydrater pendant 3 minutes dans de l'eau froide et essoré)
* laisser diluer la gélatine dans la crème chaude puis ajouter le chocolat fondu
* mélanger pour obtenir une sorte de ganache lisse et brillante. Laisser tiédir légèrement.
* pendant ce temps, monter la crème restante en chantilly ferme avec le sucre
* Incoporer la ganache petit à petit pour obtenir une mousse.
3.Le montage:
* Mettre du film alimentaire dans le moule gouttière à bûche pyramide
* verser la moitié de la mousse, placer le biscuit roulé encore froid ou congelé (de préférence) puis le reste de la mousse
* Enfin le rectangle de biscuit préalablement découpé
* Mettre au congélateur toute une nuit (vous pouvez même préparer cette bûche plusieurs jours ou semaines à l'avance)
Le jour J:
Sortir la bûche du congélateur et démouler
Décorer comme vous le voulez ici j’ai utiliser un glaçage rocher.
Mettre la bûche à décongeler au réfrigérateur pendant au moins 3h pour la décongeler
Bonne dégustation...
****
????Almond, Pear and Chocolate Triangle Cakes????
{Almond, Pear and Chocolate Triangle Cakes}
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These Almond, Pear and Chocolate Chips Triangle Cakes were so incredible, I had to bake a second batch to share!
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1 pear (Washed | Pealed + Diced)
3 eggs
3 oz (85 g) sugar
3/4 cup (95 g) all-purpose flour
1 tsp (4 g) baking powder (My personal addition)
1/2 cup (60 g) almond flour
7 oz (200 g) heavy whipping cream
1 tsp (5 g) vanilla bean paste
1/4 cup (45 g) dark chocolate chips
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????Triangle Tray Flexipan®
????Medium Perforated Baking Sheet
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Happy Baking????????????A BIG ???????????????????? ???????????? to @mabulleauxdelices for this delicious recipe!
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#almondpearcake #pearchocolatecake #bakingwithpears #gâteaupoirechocolat #gâteaupoireamande #bakefromhome #traderjoesfinds #bakersofinstagram #bakingismytherapy #bakeandshare #ilovetobake #inthekitchen #bakingblogger #foodblogger #f52community #silpat #flexipan #guydemarle #boncook #siliconemolds #siliconebakeware #frenchinchicago #glenview #chicago
Chocolate eggless/ triangle/ sandwich cake without oven @RukhsarHaib705
chocolate eggless cake without oven @Mrsrohailsvlogs
recipe name:
chocolate triangle cake/ chocolate sandwich cake
ingredients:
1 cup all purpose flour
half cup sugar (grind)
1/3 cup oil
3 Tbspoon cocoa powder
1 cup milk
1 tspoon baking powder
1 tspoon vanilla essense
almond crushed according to your desire
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