Resipi Perfect Chocolate Indulgence Cake

Chocolate Indulgence Cake. Absolutely a luscious, luxurious, sinfully rich chocolate lover's dream. That's all you need to transform bittersweet chocolate into this decadent chocolate cake. Do not overmix or the cake will be rubbery.

Made with cocoa powder and two kinds of chocolate, our mix yields an impressive and elegant dessert. It seems too good to be true - you'll have to bake it to believe it! Chocolate cake made without flour, sugar, or dairy. You can cook Chocolate Indulgence Cake using 22 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chocolate Indulgence Cake

1. You need of Bahan2 kek span coklat.
2. Prepare 250 gm of tepung sponge primix*.
3. Prepare 5 of biji telur*.
4. It's 50 gm of susu full cream*.
5. It's 50 gm of minyak masak.
6. It's 20 g of ovelate*.
7. You need 3 sudu makan of coklat emalco.
8. It's of (White mousse cream).
9. It's 100 gm of coklat putih brand berlys.
10. Prepare 2 of biji telur.
11. Prepare 150 gm of buttercup.
12. It's 200 gm of freshkrim brand vivo.
13. You need of (Chocolate cream mousse).
14. Prepare 100 gm of dark coklat.
15. Prepare 2 of biji telur.
16. It's 150 gm of buttercup.
17. Prepare 30 gm of serbuk koko.
18. Prepare 200 gm of fresh krim brand vivo.
19. It's of (Ganache Chocolate).
20. Prepare 250 gm of dark coklat.
21. You need 180 gm of Whipping cream.
22. You need 20 gm of buttercup.

Low carb and gluten-free, of course. Cake made out of a surprise ingredient, one that will make you wrinkle you're nose upon hearing it. This rich and smooth Chocolate Truffle cake comes with a bonus- the delicious white chocolate crown which are not only appealing to look at but also superbly yummy to gorge on. Rich chocolate cake layers are filled with chocolate pudding and.

Chocolate Indulgence Cake instructions

1. Untuk kek span.. Masuk kan semua bahan2 yang brtanda* putar speed max hingga kembang dan gebu, setelah kembang slow kan masuk kan minyak putar perlahan sebentar saja.Glaze kan loyang bersaiz 6 inci dan timbang 300gm setiap loyang. Boleh dapat 2 biji kek.Bakar selama 30 minit api atas bawah suhu 180.
2. Untuk mousse cream putih. Putar fresh krim sehingga kembang hingga bertanduk, terbalik kan tak jatuh,kemudian double boil kan white choc tadi di dalam bekas berasingan.. Dalam bowl lain campur kan buttercup, telur putar hingga sebati. Kaup balik kan dan tuang white choc tadi putar lagi hingga sebati bahan,setelah itu campur kan fresh krim yang di putar kembang tadi.. Pukul dalam 1 minit hingga sebati semua letak sedikit esen vanilla untuk bangkitkan bau yang aroma.Dah siap simpan sementara waktu.
3. Mousse cream choc. Kaedah sama macam white choc..double boil kan dark choc.Putar fresh krim asing kan.Pukul telur,butter dan serbuk koko sebatikan,tuang dark choc yang di cairkan tadi putar kan sebati. Kaup balikan dan masuk kan fresh krim yang di putar kembang tadi.. Putar hingga semua bahan sebati.Dah siap simpan peti sementara waktu.
4. Untuk nak letak kan krim atas kek..Sebiji kek tadi potong 3 layer.Mula paip kan chocolate cream mousse keliling kek dan lapis lagi dengan kek dan paip white cream mousse dan lapis kek lagi dan akhir salut semua keseleuruhan cake dengan choc cream mousse tadi.,hingga rata dan lincin.
5. Double boil semua bahan untuk ganache coklat tadi dan tuan kan atas kek hingga menutupi cake.Simpan dalam chiller hingga coklat ganache tadi beku dan tidak melekat di jari. Baru boleh deco ikut citarasa sendiri.
6. Hiasa ikut ciatara sendiri.

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