G é noise à La Ganache(hei se jing dian hua li de ke ke wei feng )

Black Classic - G é noise à laganache

Introduction:

"The classic dark chocolate, bitter with sweet, sweet with the aroma of cocoa, so that chocolate loving taste buds can not resist. Today, we use classic dark chocolate with 55% cocoa content to make pure chocolate sandwich & lt; laganache & gt;, and use this black classic to wrap cocoa sponge cake. For a specific illustration of mabelleg é noise à laganache, please see the link to the original text http://blog.sina.com.cn/s/blog_ 65d750630101d7n1.html”

Production steps:

Step 1: Chocolate prestige cake: heat in water, whisk eggs and sugar. Then add the sifted flour, cornmeal, baking powder and cocoa powder. Stir to make it mixed evenly. Preheat the oven 190 to 200 degrees, bake until the surface is completely golden, gently press the surface with your hand, and it will bounce back, indicating that the baking is finished.

Step 2: chocolate sandwich and coating (laganache): dark chocolate: 250 g butter: 50 g liquid cream: 200 g glucose: 50 g heat cream and glucose to boil, pour into chocolate, mix well, finally add butter.

Step 3: cut the baked cake into three parts, sprinkle sugar water on each layer, and then apply chocolate stuffing. The top layer is made into a beautiful coating.

Materials required:

Sugar: 100g

Eggs: 3

Flour: 50g

Pure cocoa powder: 20g

Corn flour: 30g

Note: Tip: at the end of coating, add some cream and let it dilute.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hei Se Jing Dian Hua Li De Ke Ke Wei Feng