How do you make chocolate topped cake? How to make a chocolate topped cake How to make a chocolate t

Make a chocolate topping cake on your birthday, the fragrance is rich and the appearance is high, and everyone who has eaten it says it is good!

How to make chocolate topped mousse cake?

Leave a little bit of the mousse paste and pour the rest into the cake tin and <>

Refrigerate for at least three hours.

Next, beat the whipping cream until it is distributed, <>

Pour into the egg yolk paste in two portions and mix well.

1. Ingredients: 50 grams of butter, 60 grams of sugar, 65 grams of chocolate, 3 eggs, 50 grams of cake flour, 90 grams of chocolate, 90 grams of fresh cream, 15 grams of butter, 170 degrees for 35 minutes.

2. Add 30 grams of sugar to the butter in three times and beat it.

3. 65 grams of chocolate melted in heat insulation.

4. Mix the chocolate and butter into a chocolate paste.

5. Add the egg yolk to the chocolate paste three times to make a chocolate egg yolk paste.

6. Add 30 grams of sugar to the egg white.

7. Add one-third of the egg whites to the chocolate egg yolk paste, then add half of the flour, and repeat all from top to bottom.

8. Stir the batter.

9. Pour in the 6-inch drop cake mold and shake out the bubbles.

10. Put it in the penultimate layer of the oven at 170 degrees for 35 minutes.

11. 30 grams of chocolate, 30 grams of fresh cream, 5 grams of butter and heat them into chocolate sauce and put them in the refrigerator.

12. Bake the drip cake and take it out.

13. Divide into two parts.

14. Spread the chocolate sauce in the middle, one into two.

15. Put it on a baking net and put a baking tray underneath.

16. 60 grams of chocolate, 60 grams of fresh cream, 10 grams of butter and heat it into chocolate sauce over water, cool it to 50 degrees and pour it on the cake.

17. Garnish with walnuts and dip chocolate chips on the sides.

Chocolate topping recipe oneThe step is to melt the chocolate in insulated hot water, then add the whipping cream in batches and stir well, and finally add the butter and stir until the butter melts and the whole is smooth.

Chocolate sauce is dried to close to hand temperature and then put into a piping bag, cut a small mouth and squeeze it along the edge of the cake, if the chocolate sauce has good fluidity, it will flow down the side, if the chocolate sauce is relatively cold and the fluidity is not enough, you can squeeze it from top to bottom, pay attention to the long and short to be natural.

Tips: If you only do edge topping, it is more, if you do edges, you should reduce the amount, if you do the whole topping, my suggestion is to first drizzle the edges and sides, and then drizzle the middle, but the chocolate sauce should not be too cold otherwise it will be uneven.

Chocolate topping recipe two1.Place the egg whites in a waterless and oil-free basin and add a little white vinegar.

2.Put the white sugar in three portions into the egg whites.

3.Beat until dry and foamy.

4.Beat the egg yolks into a bowl, add the corn oil, vanilla extract and a pinch of water or milk and stir to combine.

5.Sift in cake flour.

6.Stir to combine.

7.Take one-third of the egg whites and put them in the egg yolk paste.

8.Mix well.

9.Pour the batter into the remaining egg whites.

10.Continue to stir and mix well.

11.Pour the cake batter into an 8-inch live bottom cake mold.

12.Preheat the oven and heat at 160 degrees for about 40 minutes.

13.Let the baked cake cool upside down, then remove the mold and cut it in the middle.

14.Pour the amount of whipping cream into a bowl and beat until it is textured.

15.Spread the cream on top of the cake and cover with another slice of cake.

16.Place the amount of whipping cream in a bowl, add the dark chocolate and melt in hot water.

17.Stir well and let cool.

18.Pour the chocolate sauce over the top of the cake.

19.Slowly push the chocolate sauce on the surface away, and it will slowly drip down in many places.

20.Roast the peanuts in the oven in advance, peel and chop them and sprinkle them on the surface of the cake to decorate.

21.The cake is so fluffy that it can be cut lightly.

22.Then let's eat

23.It's also good to refrigerate

Tips: 2.The temperature of roasted peanuts is recommended to be 170 degrees for about 10 minutes.

How to make chocolate topped mousse cake?

Orange juice chiffon chocolate topping cake.

Ingredients: Orange juice chiffon cake body (8 inches), A: 5 egg yolks, 30 grams of caster sugar, B: 75ml orange juice, 50 grams of salad oil, C:

90 grams of low-gluten flour, d: 5 egg whites, 70 grams of caster sugar. , Cake Sandwich:

50g of homemade custard sauce and raisins. , chocolate topping, 72% dark chocolate 100g, butter 10g, Nescaine whipping cream 100g, sugar 50g.

Method 1: Prepare materials and weigh them.

2. Sieve low-gluten powder for later use;

3. Add 5 egg yolks to 30 grams of caster sugar, and gently beat them with a whisk, do not beat the egg yolks.

4. Add 50g of salad oil and 75ml of orange juice in turn, stir well. Add the sifted flour and mix gently with a rubber spatula. Do not stir excessively to avoid gluten of the flour.

5. The basin containing protein should be oil-free and water-free, and it is best to use a stainless steel basin.

6. When the egg whites are beaten with a whisk until they are fisheye bubble-shaped, add 1 3 caster sugar (20 grams), continue to whip until the egg whites begin to thicken and form coarse foam, and then add 1 3 sugar. Then continue to whip, until the egg white is thicker, when the surface of the texture appears, add the remaining 1 3 sugar, and continue to beat for a while, when lifting the whisk, the egg white can pull out a short and upright sharp corner, it indicates that it has reached the state of dry foaming, and you can stop whipping.

7. Put 1 3 egg whites into the egg yolk paste. Gently stir well with a rubber spatula (from the bottom to the top, do not stir in a circular motion to avoid egg whites defoaming). After mixing well, pour all the egg yolk paste into the bowl with egg whites, and mix well in the same technique until the egg whites and egg yolk paste are well combined.

8. Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to shake out the large bubbles inside. Put in a preheated oven at 150 degrees for about 1 hour. The baked cake is removed from the oven and immediately upside down on the cooling rack until cooled.

9. After demolding, cut the cake into two slices, spread homemade custard sauce in the middle, and sprinkle raisins evenly.

10. Dark chocolate, butter, sugar and light cream are heated and melted in water, mixed well, poured on the orange juice chiffon cake, smoothed and decorated.

Tip: The temperature of each oven varies slightly, so you have to control the temperature and time yourself.

Ingredients: Butter (28g) Chocolate (160g).

Whipping cream (160g) toothpicks, yellow peach cream, pistachios, crushed silver beads, sugar tips:

1. The experience of chifon cake is here.

2. Butter: chocolate: whipping cream = 1:6:6

3. When pouring chocolate sauce, put a plate under the baking net, and the sauce that flows down can be reused 4. The materials of the eight-inch square mold: 6 egg yolks, 80 grams of caster sugar (divided into two parts of 20 grams and 60 grams), 40 ml of salad oil, 100 ml of yogurt, a little vanilla extract, 100 grams of low powder, 1 4 teaspoons of salt, 6 egg whites, 1 4 teaspoons of white vinegar (I feel that I can add two more eggs, try again next time).

5. Break the pistachios first, then chop them and use them as a decoration

1.Hold the horizontal position with a toothpick all around.

2.Slice. 3.Trim with a knife.

4.Whip the cream and prepare the yellow peaches.

5.Spread the cream and spread the yellow peaches.

6.Cover with cake slices.

7.Cream on all sides.

8.28 grams of butter, 160 grams of chocolate, 160 grams of whipping cream 9Heat over low heat and stir into a sauce.

10.The cake is placed on a baking net and drizzled with chocolate sauce 11Write in cream and garnish with chopped pistachios and silver beads.

Can it solve your problem?

Ingredients: Red wine 240cc, lemon 1 2 pieces, chocolate 120 grams, sugar 60 grams.

Method 1Simmer the lemon juice, red wine and sugar together for 20 minutes.

2.Heat and dissolve the chocolate in water, and pour the chocolate into Method 1Can.

Chocolate 10 whipped cream, 1:1 ratio boiled in water.

Here's how to make a simple chocolate topping:

Ingredients: Pure milk, egg yolk, whipping cream, cocoa powder, caster sugar, chocolate sauce.

1. Prepare ingredients: 125 grams of whipping cream, 125 grams of pure milk, 60 grams of egg yolk liquid (about 2), 20 grams of cocoa powder, 40 grams of caster sugar.

2. Put the whipping cream, pure milk and cocoa powder into the milk pot.

3. Heat over low heat and stir well.

4. Then add caster sugar, cook until completely melted, remove the mixture when it is about to boil, and turn off the heat.

5. Take a cold bath to cool down. Preheat the oven at 160 degrees at the same time.

6. When the temperature drops to about 50 degrees, add the egg yolk liquid and stir while adding.

7. Filter the chocolate pudding liquid twice.

8. Put them in pudding cups and fill a baking tray with hot water at 80 to 100 degrees.

9. Put it in the middle layer of the preheated oven, bake at 160 degrees, bake in a water bath for 45 minutes, and then simmer for 10 minutes before baking.

10. After cooling out of the oven, put it in the refrigerator for more than 2 hours, and then turn it upside down and drizzle it with chocolate sauce.

Ingredients: Chocolate (pure cocoa butter I used) 40g

Whipping cream 40g

Gelatin tablets Half a tablet, it should be.

The ultra-easy and feasible chocolate topping (entirely personal experience) recipe.

The chocolate melts in the bowl with insulated water, the water temperature is slightly controlled, about 50 degrees, I used to always boil the water because I wanted it to melt quickly, in fact, it was wrong, including making lollipop cakes afterwards I can also appreciate the importance of water temperature.

Once melted, add 1:1 whipping cream, I will microwave it for a few seconds to room temperature before pouring the cream in, stirring to blend it with the chocolate.

Add the gelatin slices soaked in ice water in advance and stir to melt. Check for melted lumps. This makes the smooth drenched chocolate ready.

Allow the chocolate to cool before use, otherwise the cream on the surface of the cake will melt. Another very important point is the state of the noodles you want, some people want to be thicker and hang in half of the cake, some people want the chocolate to be on the plate, the previous recipe is to increase the chocolate to adjust the thickness, but because of the gelatin slices, I found that as long as you put it in the refrigerator, you can control the state of the chocolate.

Drizzling method: There are two methods, one is to directly scoop some chocolate with a spoon and pour it along the edge of the cake, and the chocolate will automatically flow down, and the other is to put the chocolate into a piping bag and squeeze it, which better controls the flow rate and position of the chocolate.

The middle part can be drenched, and the uneven place can be gently scraped with a scraper.

Tip 1The state of chocolate needs to be tried a few times before it can be handy, it is too thin to flow everywhere, too thick to go down. I don't know if I'm doing it right, but I've gained it from all my experience, so let's try it!

2.Recently, the weather has cooled, and it can be very convenient without adding gelatin tablets.

Here's how it works:

Prepare the ingredients for the chocolate topping cake:

6 eggs; soybean oil 60 g; 70 grams of milk; caster sugar (cake body) 60 grams; 110 g cake flour; 500 g of whipping cream; 50 grams of caster sugar; 300 grams of mango; 80 grams of chocolate; 100 g whipping cream (topped); 30 grams of milk.

1. Prepare the materials in advance for later use.

2. Pour the milk into the soybean oil, mix and stir well.

3. Add the egg yolk and mix well.

4. Add the sifted cake flour and stir until there are no particles.

5. Add 1 3 caster sugar to the egg white, beat it with an electric whisk until the fish eye bubble, then add the remaining sugar and continue to beat.

6. Beat until wet foaming, and the whisk can be lifted with a small tip.

7. Pour the batter back into the remaining meringue.

8. Pour it into an 8-inch mold, preheat the oven in advance, bake at 150 degrees for 50 minutes.

9. Preheat the oven in advance, bake at 150 degrees for 50 minutes.

10. After the baking, shake a few times and buckle it lightly, let it cool and demold for later use, and after demolding, cut it into 3 pieces on average for later use.

11. Next, wash and dice the mango for the filling.

12. Add caster sugar to the whipping cream, beat it with an electric whisk until it has lines, and then beat it a few times.

13. Put a piece of cake base in the middle of the turntable, scoop a spoonful of cream and smooth it out, and then spread a layer of mango cubes.

14. Cover the second slice of cake in the same way, add cream and mango cubes and smooth out, and finally cover the third slice of cake.

15. Finally, add cream to the top and all sides, and spread it layer by layer.

16. Scrape the smeared cake with a trowel to create wavy lines.

17. Chop the chocolate, add whipping cream and milk and mix well. Prepare a basin of hot water and melt the chocolate in an insulated water.

18. Mix the melted chocolate with the whipping cream with a stirring stick and stir well.

19. Stir the melted chocolate and cool to 40 degrees. Pour the chocolate over the middle of the cake and spread it around.

20. Put biscuits on the surface for decoration.

And that's it.