Better Homes And Gardens One Bowl Chocolate Cake

This video is a Coffee mousse cake decorated with chocolate. Many people expected opera cake or tiramisu from the image on community board. Sorry, It's not an opera cake, but it's a cake with a similar taste.

. It's so delicious. I layered a moist chocolate almond sponge cake with coffee mousse. I am going to show you how to easily tamper couverture chocolate to make a chocolate plate. I have hidden it in the thumbnail, but there is also my message on the cake.

Ingredient

♥︎ Chocolate plate

130g dark couverture chocolate (Callebaut 57.9% )

52g dark couverture chocolate for extra (Callebaut57.9% )

♥︎ Chocolate for lettering

Dark coating chocolate : Dark couverture chocolate = 7 : 3

♥︎ Almond Chocolate Sponge

70g cake flour

40g almond powder

24g cocoa powder

3 eggs (158g)

1 egg yolk (20g)

115g sugar

86g egg white + 62g sugar

60g warmed heavy cream (50℃)

♥︎ Coffee Mousse

5g gelatin

160g milk

4g instant coffee

4g vanilla extract

2 egg yolks

70g light brown sugar

7g cake flour (or cornstarch)

350g whipped cream

♥︎ Coffee Syrup

60g water

25g sugar

1 to 2g instant coffee

Recipe

1. Tamper dark chocolate. Place a bowl of couverture chocolate in hot water and melt it until it reaches 48℃.Add more couverture chocolate about 40% of the amount of chocolate. Stir well until all the added chocolate is melted. The temperature will drop to about 31-32 degrees.

2. Wipe the oven pan with a wet cloth and place the opp film on. Add chocolate and spread thinly. Then put it in the refrigerator for a while to harden it slightly. Cover this with OPP film again and harden in a fridge. But while it hardens, it's good to put anything flat on it.

3. Mix cake flour, almond powder, and cocoa powder and sieve. It is moist almond chocolate sponge recipe. If you bake it in an 18cm square pan, you will get four 1cm thick sheets and three 1.5cm thick sheets. Beat eggs first, then add sugar and mix. It does not need to be completely melted.

4. Melt the sugar by placing the bal‌ls in hot water and heating them. All the sugar has melted and it is heated to 42℃. Whip at high speed with a hand mixer for 6 minutes. Reduce to low speed and whisk gently for 2 minutes to remove large air bubbles.

5. First, whip the egg whites with a hand mixer on medium speed. After 30~40 seconds, when the foam rises finely, add 1/3 of the sugar and continue whipping. After that, add 1/3 sugar every 30 seconds and whip. Add half of the sifted flour mixture to the egg foam. Mix quickly but gently to avoid lumps. If the flour is no longer visible, immediately add the remaining and mix.

6. Add a small amount of batter to the warm heavy cream heated to 50 degrees and mix. Mix quickly and evenly. Add half of the whipped meringue and mix. When traces of meringue remain, mix all the remaining meringues.

7. Pour the batter from high, removing large air bubbles.

8. Cut 1cm thick and prepare 3 sheets. Cut along the outside of the mousse ring. Place the mousse ring to fit the sheet and set aside.

9. Now make the coffee mousse. Soak the gelatin in ice water for 10 minutes. Add instant coffee powder ,vanilla extract to milk and heat. Remove from heat when the edges start to boil.

10. Beat the egg yolks. Add sugar and whip until pale. Add soft flour or cornstarch and mix. Slowly pour in the hot coffee milk and mix. Pour back into the pan and bring to a boil over low heat. Continue to stir so that the bottom will not be scorched. Stir for about 1 minute from the moment the bubbles start to pop. When it thickens, remove from the heat. Add the drained gelatin to it.
Let cool until it reaches 34℃.

11. Prepare 50% whipped heavy cream. Mix only 1/3 of them first. Mix a small amount of relatively cold whipped cream first to reduce the temperature shock. Mix all the rest of it. Only 1/3 of the amount of mousse was measured and poured. Then put it in the freezer to harden surface.

12. When the cream is slightly hardened, place a sheet on. Apply syrup and fill 1/3 of the mousse. Let it harden slightly in the freezer. Apply syrup and fill with the remaining cream. Fully harden in the freezer for at least 6 hours.

13. Cut out the edges with lukewarm knife. Cut it into squares with a size of 15 cm. Decorate the chocolate board and write your message.

14. At this time, mix the coating chocolate and couverture chocolate in a 7:3 ratio and melt for use. It is a hot towel.