Nyoklat banget! CHOCOLATE TRES LECHES CAKE!
Bolu
Chocolate Tres Leches Cake
Bahan
Campuran susu:
Chantily:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 160 sampai 170 derajat dan siapkan loyang 20 x 20 cm beralas baking paper.
- Masukkan 4 butir telur, 2 cubit garam, dan 1/2 sdt vanilla ke mangkuk mixer.
- Tambahkan 5 gr emulsifier atau SP.
- Tambahkan 100 gr gula pasir.
- Kocok sampai adonan mengembang kental berjejak.
- Ayak 60 gr tepung protein rendah ke dalam adonan.
- Ayak juga 20 gr maizena dan 25 gr coklat bubuk.
- Folding sampai adonan tercampur rata.
- Ambil seperempat adonan lalu campurkan ke 55 gr mentega leleh yang masih hangat, aduk sampai homogen.
- Tuang campuran mentega kembali ke adonan utama lalu folding sampai menyatu.
- Tuang adonan ke loyang dan ratakan ke semua sisi.
- Hentakkan loyang supaya udaranya keluar.
- Panggang selama 30 sampai 35 menit sampai matang.
- Keluarkan kue dari oven dan jangan buang kertasnya.
- Timbang 150 gr susu evaporasi ke dalam wadah.
- Ayak 1 sampai 2 sdt coklat bubuk ke dalam susu evaporasi.
- Hangatkan sebentar di microwave lalu aduk sampai coklatnya larut.
- Tambahkan 150 gr susu coklat.
- Tambahkan 125 gr susu kental manis lalu aduk sampai rata.
- Buang kulit bagian atas bolu yang sudah dingin.
- Balikkan bolu kembali ke dalam loyang.
- Tusuk-tusuk permukaan bolu dengan garpu supaya susunya meresap.
- Tuang campuran susu perlahan sampai habis dan merata ke seluruh permukaan.
- Simpan kue di kulkas supaya susunya meresap.
- Lelehkan 100 gr dark chocolate bersama 60 gr whipping cream di microwave.
- Aduk sampai ganache halus lalu tunggu sampai tidak panas tapi masih cair.
- Kocok 235 gr whipping cream dingin dengan 20 gr gula pasir dan 1/2 sdt vanilla.
- Kocok hanya sampai soft peak, jangan sampai over.
- Tuang ganache coklat yang sudah dingin lalu aduk sampai rata saja.
- Tuang chocolate chantilly ke atas kue yang sudah disiram susu.
- Ratakan permukaannya dengan spatula sampai mulus.
- Simpan di kulkas minimal 30 menit sampai krimnya set.
- Hangatkan pisau lalu rapikan pinggiran kue.
- Potong kue menjadi 3 x 3 bagian lalu taburi dengan coklat bubuk.
Ingredients
Milk mixture:
Chantilly:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 160 to 170C and line a 20 x 20 cm tin with baking paper.
- Put 4 eggs, 2 pinches of salt, and 1/2 tsp of vanilla in the mixer bowl.
- Add 5 g of cake emulsifier.
- Add 100 g of sugar.
- Beat until the batter is thick and holds a ribbon.
- Sift 60 g of cake flour into the batter.
- Sift in 20 g of cornstarch and 25 g of cocoa powder as well.
- Fold until the batter is evenly combined.
- Take a quarter of the batter and stir it into 55 g of warm melted butter until homogeneous.
- Pour the butter mixture back into the main batter and fold until combined.
- Pour the batter into the tin and spread it into every corner.
- Tap the tin so the air escapes.
- Bake for 30 to 35 minutes until cooked through.
- Take the cake out of the oven and keep the baking paper.
- Weigh 150 g of evaporated milk into a jug.
- Sift 1 to 2 tsp of cocoa powder into the evaporated milk.
- Warm it briefly in the microwave and stir until the cocoa dissolves.
- Add 150 g of chocolate milk.
- Add 125 g of condensed milk and stir until combined.
- Trim the top crust off the cooled cake.
- Flip the cake back into the tin.
- Prick the surface all over with a fork so the milk soaks in.
- Pour the milk mixture over slowly until it is all used and evenly distributed.
- Chill the cake so the milk soaks all the way through.
- Melt 100 g of dark chocolate with 60 g of whipping cream in the microwave.
- Stir until the ganache is smooth, then let it cool while staying liquid.
- Whip 235 g of cold whipping cream with 20 g of sugar and 1/2 tsp of vanilla.
- Whip only to soft peaks, taking care not to overwhip.
- Pour in the cooled ganache and fold just until combined.
- Spread the chocolate chantilly over the milk-soaked cake.
- Smooth the surface with a spatula until even.
- Chill for at least 30 minutes until the cream sets.
- Warm a knife and trim the edges of the cake.
- Cut the cake into 3 x 3 pieces and dust them with cocoa powder.
Mode Masak
Bolu
Chocolate Tres Leches Cake
Nyoklat banget! CHOCOLATE TRES LECHES CAKE!
Nyoklat banget! CHOCOLATE TRES LECHES CAKE!
Bahan
Campuran susu:
Chantily:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 160 sampai 170 derajat dan siapkan loyang 20 x 20 cm beralas baking paper.
- Masukkan 4 butir telur, 2 cubit garam, dan 1/2 sdt vanilla ke mangkuk mixer.
- Tambahkan 5 gr emulsifier atau SP.
- Tambahkan 100 gr gula pasir.
- Kocok sampai adonan mengembang kental berjejak.
- Ayak 60 gr tepung protein rendah ke dalam adonan.
- Ayak juga 20 gr maizena dan 25 gr coklat bubuk.
- Folding sampai adonan tercampur rata.
- Ambil seperempat adonan lalu campurkan ke 55 gr mentega leleh yang masih hangat, aduk sampai homogen.
- Tuang campuran mentega kembali ke adonan utama lalu folding sampai menyatu.
- Tuang adonan ke loyang dan ratakan ke semua sisi.
- Hentakkan loyang supaya udaranya keluar.
- Panggang selama 30 sampai 35 menit sampai matang.
- Keluarkan kue dari oven dan jangan buang kertasnya.
- Timbang 150 gr susu evaporasi ke dalam wadah.
- Ayak 1 sampai 2 sdt coklat bubuk ke dalam susu evaporasi.
- Hangatkan sebentar di microwave lalu aduk sampai coklatnya larut.
- Tambahkan 150 gr susu coklat.
- Tambahkan 125 gr susu kental manis lalu aduk sampai rata.
- Buang kulit bagian atas bolu yang sudah dingin.
- Balikkan bolu kembali ke dalam loyang.
- Tusuk-tusuk permukaan bolu dengan garpu supaya susunya meresap.
- Tuang campuran susu perlahan sampai habis dan merata ke seluruh permukaan.
- Simpan kue di kulkas supaya susunya meresap.
- Lelehkan 100 gr dark chocolate bersama 60 gr whipping cream di microwave.
- Aduk sampai ganache halus lalu tunggu sampai tidak panas tapi masih cair.
- Kocok 235 gr whipping cream dingin dengan 20 gr gula pasir dan 1/2 sdt vanilla.
- Kocok hanya sampai soft peak, jangan sampai over.
- Tuang ganache coklat yang sudah dingin lalu aduk sampai rata saja.
- Tuang chocolate chantilly ke atas kue yang sudah disiram susu.
- Ratakan permukaannya dengan spatula sampai mulus.
- Simpan di kulkas minimal 30 menit sampai krimnya set.
- Hangatkan pisau lalu rapikan pinggiran kue.
- Potong kue menjadi 3 x 3 bagian lalu taburi dengan coklat bubuk.
Ingredients
Milk mixture:
Chantilly:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 160 to 170C and line a 20 x 20 cm tin with baking paper.
- Put 4 eggs, 2 pinches of salt, and 1/2 tsp of vanilla in the mixer bowl.
- Add 5 g of cake emulsifier.
- Add 100 g of sugar.
- Beat until the batter is thick and holds a ribbon.
- Sift 60 g of cake flour into the batter.
- Sift in 20 g of cornstarch and 25 g of cocoa powder as well.
- Fold until the batter is evenly combined.
- Take a quarter of the batter and stir it into 55 g of warm melted butter until homogeneous.
- Pour the butter mixture back into the main batter and fold until combined.
- Pour the batter into the tin and spread it into every corner.
- Tap the tin so the air escapes.
- Bake for 30 to 35 minutes until cooked through.
- Take the cake out of the oven and keep the baking paper.
- Weigh 150 g of evaporated milk into a jug.
- Sift 1 to 2 tsp of cocoa powder into the evaporated milk.
- Warm it briefly in the microwave and stir until the cocoa dissolves.
- Add 150 g of chocolate milk.
- Add 125 g of condensed milk and stir until combined.
- Trim the top crust off the cooled cake.
- Flip the cake back into the tin.
- Prick the surface all over with a fork so the milk soaks in.
- Pour the milk mixture over slowly until it is all used and evenly distributed.
- Chill the cake so the milk soaks all the way through.
- Melt 100 g of dark chocolate with 60 g of whipping cream in the microwave.
- Stir until the ganache is smooth, then let it cool while staying liquid.
- Whip 235 g of cold whipping cream with 20 g of sugar and 1/2 tsp of vanilla.
- Whip only to soft peaks, taking care not to overwhip.
- Pour in the cooled ganache and fold just until combined.
- Spread the chocolate chantilly over the milk-soaked cake.
- Smooth the surface with a spatula until even.
- Chill for at least 30 minutes until the cream sets.
- Warm a knife and trim the edges of the cake.
- Cut the cake into 3 x 3 pieces and dust them with cocoa powder.
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