Giveaway Recipe Caramel Coffee Chocolate Cake Juicy Soft Cake

Giveaway Recipe Caramel Coffee Chocolate Cake Juicy Soft Cake Intense Delicious Caramel Chocolate

= = Chocolate spunge mixture = =

4 Eggs (No. 2)

90g cake flour

15 g cocoa powder

100 grams of sugar

1 / 2 teaspoon baking soda

1 / 2 teaspoon baking powder

1 / 4 teaspoon salt

50 grams of fresh milk

70 grams of melted unsalted butter

Sp. 12 grams.

1 teaspoon Nila scent

= = Caramel sauce mixture = =

150 grams of golden sugar

100 grams of white sugar

Whipped cream 200 grams

60 grams of salted fresh butter

1 / 8 teaspoon salt

1 teaspoon Nila Butter scent

= = Caramel Coffee Chocolate Mousse Ingredients = =

Van Houten Professional Milk Chocolate 29.5% 250g

250 grams of whipped cream

5 grams of coffee

50 grams of caramel

= = Ganash Chocolate Ingredient = =

Van Houten Professional Milk Chocolate 29.5% 100 Grams

Whipped Cream 100g

3 grams of coffee

10 grams of unsalted butter

= = How to make chocolate spunge = =

1.Sifting cake flour, cocoa powder, baking soda, baking powder, salt, set aside first

2. Put eggs, sugar, fresh milk, vanilla smell, sp sign on the tip of the takraw, hit the speed for 5-8 minutes (one bath break) until the texture is fluffy and lighter.

3. Put the sifted dry thing down. Hit the speed one minute low. Cut the tub one round.

4. Hit the middle speed for another 3-5 minutes. Complete time.

5. Adjust to a low speed. Put melted butter into a line. Fit well. 1 round.

6. Hit the middle speed for 2 minutes. Hit the low speed, cut the bubble for 1 minute. The resulting meat will thicken to ribbon stage.

7. Clear 3 lbs. Bake fire 170 degrees, about 35-40 minutes. Fire and time depend on your friends' stove.

8. Bake and rest in the grill to cool completely.

= = How to make caramel = =

1. Heat the whipped cream.

2. Set the pot. Add golden sugar, white sugar, simmer until dissolved. Get the desired color.

3. Add whipped cream, mix well, add salty fresh butter, salt, vanilla butter, mix well, turn on the light, simmer until you do not need to thicken too much. When cold caramel, the sauce will become more sticky.

= = How to make chocolate mousse coffee caramel = =

1. Heat up the whipped cream. Bring the whipped cream and pour it on Van Houten Professional Milk Chocolate 29.5%. Leave for about a minute. Mix it together. Add the coffee. Caramel blend until homogeneous. Leave to cool. Use the beater until fluffy.

2. Slide Cake is 3 ply, squeeze the caramel chocolate coffee mousse and sweep it all over the cake.

3. Make Ghanash Chocolate. Heat up the whipped cream. Bring the whipped cream to pour on Van Houten Professional Milk Chocolate 29.5%. Leave for about one minute. Add coffee, butter, mix well. Leave it warm. Topped at the cake. Decorate with baked almonds. Chill to set. Ready to serve.

📍 delicious trick.

- Ghanash Chocolate, friends can choose% chocolate as you like.

- Ploy would like to introduce Van Houten Professional's newest chocolate. This version is a new recipe. New package. Bag size 1 Kg. The taste and quality are similar to Couverture products. The price is better than before. Perfect for sale. Anyone looking for good quality chocolate. The taste is delicious. Ploy recommends Van Houten Professional.

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