Creamy + crunchy top! CHOCOLATE DREAM CAKE!
Resep
Chocolate Dream Cake with Feuilletine Crunch
Bahan
Topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat dan olesi baking dish ukuran 20 x 20 cm dengan mentega tipis-tipis.
- Masukkan mentega tawar, dark chocolate dan susu cair ke dalam panci lalu masak dengan api kecil sampai semuanya meleleh, kemudian sisihkan sampai tidak panas lagi.
- Kocok 2 butir telur bersama gula pasir, vanila dan garam sampai warnanya mulai pucat tetapi teksturnya masih agak cair. Jangan sampai terlalu mengembang supaya kuenya tidak ambles saat dipanggang.
- Tuang campuran cokelat yang sudah hangat-hangat kuku beserta minyak sayur ke dalam adonan telur lalu aduk sampai rata.
- Ayak tepung protein sedang, cokelat bubuk, baking soda dan baking powder ke dalam adonan.
- Aduk sampai rata saja, jangan terlalu lama supaya glutennya tidak terbentuk.
- Tuang adonan ke dalam baking dish lalu pastikan tidak ada gelembung udara yang tersisa.
- Panggang kira-kira 20 menit sampai matang.
- Keluarkan kue dari wadahnya lalu tunggu sampai tidak panas lagi.
- Untuk custard cokelatnya, campurkan kuning telur, gula pasir, maizena, cokelat bubuk yang sudah diayak, garam dan vanila di dalam panci lalu aduk sampai rata.
- Tuang susu cair sedikit demi sedikit sambil terus diaduk sampai adonannya benar-benar licin dan tidak ada gumpalan sama sekali.
- Nyalakan api kecil lalu masak sambil terus diaduk sampai adonannya mengental dan meletup-letup, kemudian matikan api.
- Masukkan dark chocolate ke dalam custard panas lalu aduk sampai cokelatnya meleleh dan tercampur rata.
- Tuang custard ke mangkuk lalu tutup permukaannya dengan plastic wrap yang menempel langsung supaya tidak berkulit, kemudian dinginkan.
- Potong bagian atas kue yang menggunung supaya rata, lalu kembalikan kue ke dalam baking dish.
- Lembutkan custard yang sudah dingin dengan whisk sampai creamy kembali.
- Tuang custard ke atas kue lalu ratakan, tutup dengan plastik, dan simpan di kulkas sampai mengeset.
- Hancurkan feuilletine tetapi jangan terlalu halus, karena nanti akan hancur lagi saat diaduk dengan cokelat.
- Lelehkan dark chocolate di microwave lalu tambahkan sedikit minyak supaya teksturnya lebih fluid, kemudian aduk sampai rata.
- Tunggu cokelat sampai tidak panas lagi lalu tuang ke feuilletine dan aduk sampai semuanya terlapisi.
- Ratakan campuran feuilletine cokelat ke atas lapisan custard yang sudah dingin, lalu diamkan sampai cokelatnya mengeset.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 C and brush a 20 x 20 cm baking dish thinly with butter.
- Put the unsalted butter, dark chocolate and liquid milk in a saucepan and cook over low heat until everything has melted, then set it aside until it is no longer hot.
- Beat 2 eggs with the granulated sugar, vanilla and salt until the mixture is starting to pale but is still fairly liquid. Do not over aerate it or the cake will sink in the oven.
- Pour the lukewarm chocolate mixture and the vegetable oil into the egg mixture and stir until combined.
- Sift the medium protein flour, cocoa powder, baking soda and baking powder into the batter.
- Stir just until combined. Do not overmix or the gluten will develop.
- Pour the batter into the baking dish and make sure no air bubbles are left.
- Bake for about 20 minutes until done.
- Turn the cake out of the dish and let it cool until it is no longer hot.
- For the chocolate custard, combine the egg yolks, granulated sugar, cornstarch, sifted cocoa powder, salt and vanilla in a saucepan and stir until even.
- Pour in the liquid milk a little at a time, stirring constantly, until the mixture is completely smooth with no lumps at all.
- Turn on low heat and cook, stirring constantly, until the custard thickens and starts to pop, then turn off the heat.
- Add the dark chocolate to the hot custard and stir until it melts and is fully incorporated.
- Pour the custard into a bowl and cover the surface with plastic wrap pressed directly onto it so it does not form a skin, then let it cool.
- Trim the domed top off the cake so it is level, then return the cake to the baking dish.
- Loosen the chilled custard with a whisk until it is creamy again.
- Spread the custard over the cake, level it, cover with plastic, and chill until set.
- Crush the feuilletine, but not too finely, since it will break down further when mixed with the chocolate.
- Melt the dark chocolate in the microwave, add a little oil so the texture is more fluid, and stir until combined.
- Wait until the chocolate is no longer hot, then pour it over the feuilletine and mix until everything is coated.
- Spread the chocolate feuilletine mixture over the chilled custard layer, then leave it until the chocolate sets.
Cook Mode
Creamy + crunchy top! CHOCOLATE DREAM CAKE!
Chocolate Dream Cake with Feuilletine Crunch
Creamy + crunchy top! CHOCOLATE DREAM CAKE!
Creamy + crunchy top! CHOCOLATE DREAM CAKE!
Bahan
Topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat dan olesi baking dish ukuran 20 x 20 cm dengan mentega tipis-tipis.
- Masukkan mentega tawar, dark chocolate dan susu cair ke dalam panci lalu masak dengan api kecil sampai semuanya meleleh, kemudian sisihkan sampai tidak panas lagi.
- Kocok 2 butir telur bersama gula pasir, vanila dan garam sampai warnanya mulai pucat tetapi teksturnya masih agak cair. Jangan sampai terlalu mengembang supaya kuenya tidak ambles saat dipanggang.
- Tuang campuran cokelat yang sudah hangat-hangat kuku beserta minyak sayur ke dalam adonan telur lalu aduk sampai rata.
- Ayak tepung protein sedang, cokelat bubuk, baking soda dan baking powder ke dalam adonan.
- Aduk sampai rata saja, jangan terlalu lama supaya glutennya tidak terbentuk.
- Tuang adonan ke dalam baking dish lalu pastikan tidak ada gelembung udara yang tersisa.
- Panggang kira-kira 20 menit sampai matang.
- Keluarkan kue dari wadahnya lalu tunggu sampai tidak panas lagi.
- Untuk custard cokelatnya, campurkan kuning telur, gula pasir, maizena, cokelat bubuk yang sudah diayak, garam dan vanila di dalam panci lalu aduk sampai rata.
- Tuang susu cair sedikit demi sedikit sambil terus diaduk sampai adonannya benar-benar licin dan tidak ada gumpalan sama sekali.
- Nyalakan api kecil lalu masak sambil terus diaduk sampai adonannya mengental dan meletup-letup, kemudian matikan api.
- Masukkan dark chocolate ke dalam custard panas lalu aduk sampai cokelatnya meleleh dan tercampur rata.
- Tuang custard ke mangkuk lalu tutup permukaannya dengan plastic wrap yang menempel langsung supaya tidak berkulit, kemudian dinginkan.
- Potong bagian atas kue yang menggunung supaya rata, lalu kembalikan kue ke dalam baking dish.
- Lembutkan custard yang sudah dingin dengan whisk sampai creamy kembali.
- Tuang custard ke atas kue lalu ratakan, tutup dengan plastik, dan simpan di kulkas sampai mengeset.
- Hancurkan feuilletine tetapi jangan terlalu halus, karena nanti akan hancur lagi saat diaduk dengan cokelat.
- Lelehkan dark chocolate di microwave lalu tambahkan sedikit minyak supaya teksturnya lebih fluid, kemudian aduk sampai rata.
- Tunggu cokelat sampai tidak panas lagi lalu tuang ke feuilletine dan aduk sampai semuanya terlapisi.
- Ratakan campuran feuilletine cokelat ke atas lapisan custard yang sudah dingin, lalu diamkan sampai cokelatnya mengeset.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 C and brush a 20 x 20 cm baking dish thinly with butter.
- Put the unsalted butter, dark chocolate and liquid milk in a saucepan and cook over low heat until everything has melted, then set it aside until it is no longer hot.
- Beat 2 eggs with the granulated sugar, vanilla and salt until the mixture is starting to pale but is still fairly liquid. Do not over aerate it or the cake will sink in the oven.
- Pour the lukewarm chocolate mixture and the vegetable oil into the egg mixture and stir until combined.
- Sift the medium protein flour, cocoa powder, baking soda and baking powder into the batter.
- Stir just until combined. Do not overmix or the gluten will develop.
- Pour the batter into the baking dish and make sure no air bubbles are left.
- Bake for about 20 minutes until done.
- Turn the cake out of the dish and let it cool until it is no longer hot.
- For the chocolate custard, combine the egg yolks, granulated sugar, cornstarch, sifted cocoa powder, salt and vanilla in a saucepan and stir until even.
- Pour in the liquid milk a little at a time, stirring constantly, until the mixture is completely smooth with no lumps at all.
- Turn on low heat and cook, stirring constantly, until the custard thickens and starts to pop, then turn off the heat.
- Add the dark chocolate to the hot custard and stir until it melts and is fully incorporated.
- Pour the custard into a bowl and cover the surface with plastic wrap pressed directly onto it so it does not form a skin, then let it cool.
- Trim the domed top off the cake so it is level, then return the cake to the baking dish.
- Loosen the chilled custard with a whisk until it is creamy again.
- Spread the custard over the cake, level it, cover with plastic, and chill until set.
- Crush the feuilletine, but not too finely, since it will break down further when mixed with the chocolate.
- Melt the dark chocolate in the microwave, add a little oil so the texture is more fluid, and stir until combined.
- Wait until the chocolate is no longer hot, then pour it over the feuilletine and mix until everything is coated.
- Spread the chocolate feuilletine mixture over the chilled custard layer, then leave it until the chocolate sets.
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