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Valrhona Chocolate Cake 法芙娜巧克力蛋糕

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Valrhona chocolate cakeThis classic sinfully delicious Valrhona chocolate cake is rich, fudgy and decadent. It’s not too sweet as Valrhona 70 percent chocolate is used. There are no gelatin, egg yolk or sugar in the chocolate cream but a combination of dairy and non-dairy whipping cream with a tablespoon of Kahlua liqueur. It is not complicated to make this chocolate cake with a sponge cake base. You can replace the sponge cake base with biscuit crumbs (Oreo or digestive biscuits) and butter for a flourless/gluten free chocolate cake.  All these steps can be easily done within a short time and this cake can be kept in the refrigerator to chill up to 5 days. Definitely a perfect treat for chocoholic lovers!

Valrhona chocolate cakeDefinitely a perfect treat for chocoholic lovers!

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Valrhona Chocolate Cake
This classic sinfully delicious Valrhona chocolate cake is rich, fudgy and decadent. It’s not too sweet as Valrhona 70 percent chocolate is used. Definitely a perfect treat for Chocoholic lovers!
Course Dessert
Cuisine International
Difficulty Medium
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings 8
Author Ann Low
Ingredients
Sponge cake
  • 2 egg yolks
  • 20 g caster sugar
  • 1/2 tsp vanilla extract
  • 40 ml fresh milk
  • 35 ml corn oil
  • 60 g cake flour/plain flour
  • 1 tbsp corn flour (cornstarch)
  • 1 tsp Valrhona cocoa powder
Meringue
  • 2 egg whites
  • 30 g caster sugar
Chocolate cream
  • 180 g Valrhona chocolate 70%
  • 85 ml dairy whipping cream
  • 200 ml non-dairy whipping cream fresh topping cream
  • 1 tsp vanilla extract
  • 1 tbsp Kahlua liqueur or Rum
Topping
  • 150 ml non-dairy whipping cream fresh topping cream
  • 1 tsp coffee paste or chocolate paste
  • 1/2 tsbp Kahlua liqueur or Rum
  • Valrhona cocoa powder for dusting
Instructions
  • In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour, corn flour and cocoa powder, mix well – set aside.
  • Meringue – whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
  • Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
  • Pour the batter into 2 pieces – 20cm (8 inches) removable pie tray (no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before removing them from trays. 
  • Chocolate cream - Please chocolate pieces over a pot of hot water (do not on the heat) and set aside. Lightly boil 85ml whipping cream at medium heat and mix into the chocolate pieces, stir well with a hand whisk followed by vanilla extract and kahlua liqueur to smooth and leave mixture to cool.
  • Whisk 200ml fresh topping (non dairy) cream to peak form (not too stiff) and fold into chocolate mixture with a rubber spatula.
  • Place sponge cake in an adjustable cake ring. Pour chocolate mousse on top of the cake and spread evenly with a spatula or scraper. Then chill the cake in refrigerator for at least 2 hours or overnight.
  • Topping - Pour 150ml fresh topping (non dairy) cream together with coffee paste and kahlua liqueur into mixing bowl and stir well. Then whisk cream to stiff peak form.
  • Remove cake from the adjustable cake ring. Then scoop whipped cream into piping bag and pipe pattern on top with nozzle tip (#1M).  Lastly dust with some Valrhona cocoa powder on top. (or decorate as desired)
  • Return cake to the refrigerator and chill until it is ready to serve. (cake can be refrigerated up to 5 days)
Notes
  • Remaining piece of sponge cake can be kept in the freezer (wrap with baking paper and in a zip lock bag) or  place it directly on top of the chocolate cream (step 7)
  • For cutting chocolate cake ~Dip your knife in hot water and quickly dry it off before each cut
Nutrition
Calories: 59kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 15mg | Potassium: 17mg | Sugar: 1g | Vitamin A: 65IU | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @ann_journal or tag #ann_journal!
法芙娜巧克力蛋糕 Valrhona Chocolate Cake
 
巧克力酱没有吉利丁粉,没有蛋黄,也没有糖。只用了法芙娜70%巧克力,动物性和植物性奶油,甜度刚刚好,非常的浓郁,加了咖啡酒更香浓。假如不想用海绵蛋糕垫底,可以用饼干碎(奥利奥或消耗饼)和牛油代替。不用花很多时间就能把这好吃的蛋糕很快就做成了!
  • 材料:
  • 海绵蛋糕 (2片)
  • 2个 鸡蛋黄 (用大鸡蛋)
  • 20克 细砂糖
  • 1/2 茶匙 香草精
  • 40克 牛奶
  • 35克 玉米油 
  • 60克 底筋面粉
  • 1汤匙 玉米粉
  • 1茶匙 法芙娜可可粉

  • 蛋白霜
  • 2个 蛋白 
  • 30克 细砂糖

  • 巧克力酱
  • 180毫升 法芙娜巧克力 70%

  • 85毫升 动物性奶油 (淡奶油)
  • 200毫升 植物性奶油
  • 1茶匙 香草香精
  • 1汤匙 Kahlua酒 (咖啡酒)
  •  表层
  • 150毫升 植物性奶油
  • 1 茶匙 巧克力精或咖啡精
  • 1/2茶匙  Kahlua酒 (咖啡酒)
  • 法芙娜可可粉,撒面

做法:

  1. 用手动打蛋器将蛋黄,香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入粉类,再搅拌均匀即可。
  2. 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡,细砂糖分次加入,打致硬发泡。
  3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜,再翻拌均匀。
  4. 将面糊倒入2个- 20cm (8寸)活动底烤模(无需抹油),用刮刀抹平。放进预热烤箱以摄氏180度烤约13-15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下,敲出气泡(这样蛋糕烤好后就不会萎缩的太厉害了)。蛋糕完全冷却后才脱摸。
  5. 巧克力酱 – 巧克力隔水融化,备用。50毫升奶油煮滚,倒入融化巧克力搅拌均匀,然后加入香精和咖啡酒,再搅匀至光滑。将动物性奶油中火煮至微滚,然后倒入巧克力中,搅拌均匀。加入香精及咖啡酒,再拌匀至滑,待凉。
  6.  打发200毫升植物性奶油至硬性状态(不要打的太干),拌入巧克力酱里,用橡皮刮刀翻拌均匀即可。
  7. 放一片海绵蛋糕在伸缩圆形慕斯圈内, 倒入巧克力酱在蛋糕上,抹平。收进冰箱冷藏最少2小时或隔夜。然后蛋糕表面装饰随各人喜欢。
  8. 表层 – 将150毫升植物性奶油和咖啡香精和咖啡酒搅匀,然后打发奶油混合物,装入裱花袋装好花嘴(#1M)。
  9. 从冰箱拿出巧克力蛋糕,脱模。在蛋糕上挤上花型,撒上适量法芙娜可可粉即可(或蛋糕表面装饰随各人喜欢)。
  10. 再把蛋糕收进冰箱冷藏,随时可切片享用。**蛋糕可保存5天**
  • **剩下那一片海绵蛋糕可收进冰格处冷冻(用烘焙纸包好然后收进夹链袋里)。不想留的话,可以直接放在巧克力酱上面(步骤7)。
  • **怎样干净切巧克力蛋 ~ 刀沾上热水, 拭去水分切割,每次切割后要将沾在刀上的蛋糕擦拭干净后,再热刀切割。

Chocolate Chocolate Cream Cake 香橙巧克力蛋糕 (Recipe/食谱)



Source: https://www.anncoojournal.com/valrhona-chocolate-cake/



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