KUE COKLAT Tanpa Oven Tanpa Mixer Tanpa Kukus | Cake Coklat Tanpa Telur
CAKE COKLAT
No-Bake Chocolate Cake
Bahan
Toping:
Cara Membuat
- Haluskan 20 keping biskuit Marie.
- Masukkan 80 gram margarin yang telah dilelehkan, lalu proses lagi hingga biskuit dan margarinnya tercampur rata.
- Tuang campuran biskuit ke loyang bongkar pasang diameter 16 cm, ratakan dan padatkan, lalu simpan di kulkas supaya set.
- Campur 200 gram gula pasir dan 2 bungkus bubuk agar-agar di dalam panci, lalu aduk rata supaya tidak menggumpal saat kena cairan.
- Masukkan 40 gram tepung maizena dan 2 sendok makan coklat bubuk, tuang sebagian susu cair, lalu aduk hingga adonannya halus dan licin tanpa gumpalan.
- Tambahkan sisa susu cair hingga total 1200 ml dan 200 gram coklat compound.
- Masak dengan api sedang cenderung kecil sambil terus diaduk hingga mendidih, mengental, dan meletup-letup.
- Matikan api kompor, lalu aduk terus adonan hingga uap panasnya hilang supaya hasilnya halus.
- Tuang adonan coklat ke atas lapisan biskuit yang sudah set.
- Biarkan hingga dingin dan padat, lalu simpan di chiller sekitar 3 sampai 4 jam hingga set.
- Keluarkan cake dari loyang, taburi potongan coklat compound di atasnya, lalu hias dengan buah ceri.
Ingredients
Topping:
Steps
- Grind 20 Marie biscuits to crumbs.
- Add 80 g of melted margarine, then process again until the crumbs and margarine are evenly mixed.
- Press the biscuit mixture into a 16 cm springform tin, level and compact it, then chill so it sets.
- Mix 200 g granulated sugar and 2 packets of agar-agar powder in a pot, stirring well so it will not clump when liquid is added.
- Add 40 g cornstarch and 2 tablespoons cocoa powder, pour in part of the milk, then stir until the mixture is smooth and lump free.
- Add the rest of the milk to make 1200 ml in total, plus 200 g of chocolate compound.
- Cook over medium-low heat, stirring constantly, until it boils, thickens, and bubbles up.
- Turn off the heat, then keep stirring until the steam has gone so the mixture stays smooth.
- Pour the chocolate mixture over the set biscuit base.
- Let it cool and firm up, then chill for about 3 to 4 hours until fully set.
- Release the cake from the tin, scatter chopped chocolate compound on top, then decorate with cherries.
Cook Mode
KUE COKLAT Tanpa Oven Tanpa Mixer Tanpa Kukus | Cake Coklat Tanpa Telur
KUE COKLAT Tanpa Oven Tanpa Mixer Tanpa Kukus | Cake Coklat Tanpa Telur
Bahan
Toping:
Cara Membuat
- Haluskan 20 keping biskuit Marie.
- Masukkan 80 gram margarin yang telah dilelehkan, lalu proses lagi hingga biskuit dan margarinnya tercampur rata.
- Tuang campuran biskuit ke loyang bongkar pasang diameter 16 cm, ratakan dan padatkan, lalu simpan di kulkas supaya set.
- Campur 200 gram gula pasir dan 2 bungkus bubuk agar-agar di dalam panci, lalu aduk rata supaya tidak menggumpal saat kena cairan.
- Masukkan 40 gram tepung maizena dan 2 sendok makan coklat bubuk, tuang sebagian susu cair, lalu aduk hingga adonannya halus dan licin tanpa gumpalan.
- Tambahkan sisa susu cair hingga total 1200 ml dan 200 gram coklat compound.
- Masak dengan api sedang cenderung kecil sambil terus diaduk hingga mendidih, mengental, dan meletup-letup.
- Matikan api kompor, lalu aduk terus adonan hingga uap panasnya hilang supaya hasilnya halus.
- Tuang adonan coklat ke atas lapisan biskuit yang sudah set.
- Biarkan hingga dingin dan padat, lalu simpan di chiller sekitar 3 sampai 4 jam hingga set.
- Keluarkan cake dari loyang, taburi potongan coklat compound di atasnya, lalu hias dengan buah ceri.
Ingredients
Topping:
Steps
- Grind 20 Marie biscuits to crumbs.
- Add 80 g of melted margarine, then process again until the crumbs and margarine are evenly mixed.
- Press the biscuit mixture into a 16 cm springform tin, level and compact it, then chill so it sets.
- Mix 200 g granulated sugar and 2 packets of agar-agar powder in a pot, stirring well so it will not clump when liquid is added.
- Add 40 g cornstarch and 2 tablespoons cocoa powder, pour in part of the milk, then stir until the mixture is smooth and lump free.
- Add the rest of the milk to make 1200 ml in total, plus 200 g of chocolate compound.
- Cook over medium-low heat, stirring constantly, until it boils, thickens, and bubbles up.
- Turn off the heat, then keep stirring until the steam has gone so the mixture stays smooth.
- Pour the chocolate mixture over the set biscuit base.
- Let it cool and firm up, then chill for about 3 to 4 hours until fully set.
- Release the cake from the tin, scatter chopped chocolate compound on top, then decorate with cherries.
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