( Without Butter ) How to make the ultimate chocolate cake/ Chocolate Glaze Cake Recipe/ No-Gelatin

Hello~~^^
I'm Boone Bake.
Today I made a really soft chocolate cake.
This time, I made a chocolate sponge cake without using butter.
It was really soft.
It became a delicious chocolate cake that reminds me of a cup of coffee.
Since the sponge cake is so soft, I recommend putting a sheet of paper on the bottom.
If you put a sheet of paper on it, it's easy to move even after doing the glazing.
I want everyone to feel the taste of this soft and rich chocolate cake.
How to make~~!
Check point~~!
Now, then...
Let's start~~
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● Ingredients
● Chocolate sponge cake
(mold size: 26cm*9cm*6.5cm)
50g milk chocolate
63g milk
38g grapeseed oil (canola oil, soybean oil, corn milk, can be used,, // olive oil x)
5 yolk
50 g sugar
75g cake flour
25g cocoa powder
1/2tsp baking powder
5 egg whites
30 g sugar
● Chocolate cream
100g dark chocolate cover chute
100g fresh cream (A) (or heavy cream)
25g cacao nibs (If you don't have one, you can omit it.)
280g fresh cream (B) (or heavy cream)
♥ Cacao nibs?
Cocoa beans, the raw material of chocolate, are dried, fermented, and roasted, and then the skin is removed.
It is less processed than chocolate and is popular as a health food because it contains more of the original ingredients of cacao.
Cacao nibs are effective in anti-aging, relieving fatigue, and boosting immunity, and are rich in dietary fiber, so they are helpful in diet.
Cacao nibs have a bitter and bitter taste with the sweet aroma of cacao.
It can be eaten as it is, or drink it warmly as a tea, or put it in salads or yogurt.
♥ Soak cacao nib in fresh cream one day before making and infuse.
Just before making.. You can feel a cleaner and deeper scent than putting it in fresh cream and boiling it.
However, at this time...
Do not stir the whipped cream with cacao nibs too much.
Because the effect of whipping occurs...
As you know, fresh cream gets tangled up in fat due to friction...
● Chocolate Glaze 1
170g dark chocolate cover chute
170g fresh cream (or whipped cream)
7g unsalted butter (optional) / adding butter will improve the flow of chocolate.
● Chocolate Glaze Recipe 2
→(( You can also use glassage with 170g of dark chocolate + 22g of vegetable oil.))
9:15 • [파운드케이크] 무화과 초코 파운드케이...
● Syrup
25g sugar
50g water
10 g Kahlua (or rum, or 1/4 tsp of instant coffee)
--- How to make ㅡㅡ
Water and sugar
Melt the sugar in the microwave and...
Add Kahlua , mix, and cool to room temperature.
1. Mix milk chocolate, milk, and oil to make a chocolate mixture.
(45-50 are also prepared and used.)
2. Add sugar to the yolk and whip until it becomes ivory and the volume increases.
3. Add the chocolate mixture.
4. Sift the previously sifted powder again and add it.
5. Divide the whites and sugar in two or three times, mix and whip.
6. Divide the meringue into the chocolate dough and mix it.
7. Fanning like the video.
At this time, it doesn't burst when you need to flatten it.
8. Bake in the oven at 150 degrees for 25 minutes or in the oven at 140 degrees for 30 minutes.
--- If you press the top of the center, if there is elasticity...OK~!
- Take it out of the oven.
9. Cool it down like the video,
10. Infuse with fresh cream (A) and cacao nib the day before.
You will feel a deeper and richer taste and aroma.
11. Lightly heat the infused fresh cream and cacao nibs.
(If you don't have cacao nibs, skip it.)
12. Pour into chocolate and mix smoothly,
13. Add cold fresh cream (B) and mix.
14. After refrigerating, whip before use.
15. Apply enough syrup to the edges.
(How to make, recipe.. Refer to the above!)
16. Apply the cream like the video.
17. Add chocolate, fresh cream, and butter to make a glass of glass.
(Use at 35-38 degrees Celsius.)
18. Glazing.
After glazing, transfer to the cake plate.
If you don't move it right away, the bottom part will stick to the wire mesh and get messy.
There is more information in the video.~~
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