Soft & Moist chocolate cake / Coffee & mascarpone cream cheese / chocolate cream

Hello
I'm Boone Bake.
● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
Heavy Cream (38% milk fat)
(Chocolate is minced, flour is before sieving)
* Ingredients / ingredients
( Completion size / 15cm * 15cm square fan)
* Chocolate Cake (Mold Size :18Cm*18Cm)
220g cake flour
67g cocoa powder
1/2 tsp baking soda
1 / 2tsp baking powder
2 g salt
2tsp (10ml) instant coffee
250 g of water
90g dark chocolate
1/2 cup plain yogurt
1tsp vanilla extract
225g brown sugar
113g unsalted butter
3 eggs
** Dark chocolate fresh cream
80g fresh cream (A)
16g of cacao nibs (you can pass without them)
80g dark chocolate
70g mascarpone
250g fresh cream (B)
% Make a day of making cacao nip in fresh cream and infuse.
Just before making it ... You can feel it more neat and deeper than putting it in boiled cream.
However, at this time ...
Do not over-wipe fresh cream with cacao nip.
The effect of whipping is created ...
As you know, fresh cream gets tangled up in fat by friction.
* Dark Chocolate Glaze
25 g of water
35 g sugar
37g starch syrup
3ml gelatin
13g condensed milk
50 g dark chocolate
40g glaze neutre
* Syrup
35 g sugar
50 g of water
Kahlua 5ml (or rum, or 1 / 2sp of instant coffee)
ㅡ ㅡ ㅡ ** How to make ㅡ ㅡ
By measuring water and sugar
Melt sugar in the microwave.
Mix with kalua and let cool to room temperature.
1. Sift the flour, cocoa powder, baking soda, baking powder and salt.
2. Add water, coffee, sugar and boil. Add chocolate to melt.
3. When cooled to about 50 degrees, add plain yogurt, vanilla extract, and eggs.
4. Filter through a sieve.
5. Mix little by little .
6. Mix the melted butter at 55-60 degrees.
7. Pour some hot water on the floor.
8. Bake in a 170 degree oven for 45 minutes.
9. Make dark chocolate cream.
10. Add fresh cream a and cacao nip and heat.
11. Sift through a sieve and pour over the chocolate.
12. Add mascarpone and cold fresh cream and whip at high speed.
13. Cut the cake to a thickness of 1.5cm.
14. Cut to 15 * 15cm.
15. Montage like a video.
16. Please make glaze.
17. Add water, sugar, and starch syrup and boil to 103 degrees.
18. Add dark chocolate and melted gelatin.
19. After cooling to 50 degrees, add condensed milk.
20. Add nappage.
21. Use at 35 degrees.
22. As shown in the video, lift the mousse ring to secure the glaze space.
23. Please decorate pretty.
* There is more information in the video ~~
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In the video, the process and explanation are as much as possible.
** BGM--
Track: Hemio-
Music by Hemio
Follow Artist: / fvgozak
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