Kue Coklat Sempurna Creamy dan Meleleh di mulut!
Kue Coklat Creamy
Creamy Melt-in-the-Mouth Chocolate Cake
Bahan
Cara Membuat
- Kocok 3 butir telur, 150 gram gula pasir, sejumput garam, dan 1 sendok teh vanila hingga tercampur rata dan gulanya larut.
- Ayak 30 gram coklat bubuk ke dalam adonan, lalu aduk hingga tercampur rata.
- Tuang 80 ml minyak goreng, lalu aduk lagi hingga tercampur rata.
- Ayak 190 gram tepung terigu dan 1 sendok teh baking powder ke dalam adonan, lalu aduk hingga tercampur rata.
- Tuang adonan ke wadah tahan panas yang sudah dioles margarin dan ditaburi tepung terigu tipis-tipis, lalu ratakan.
- Panggang di rak paling bawah dengan suhu 180 derajat Celsius memakai api atas dan bawah sekitar 15 menit hingga tes tusuk bersih.
- Angkat kue dari oven dan biarkan sebentar hingga dingin.
- Masak 200 ml susu cair dengan 15 gram coklat bubuk yang sudah diayak memakai api kecil sambil terus diaduk hingga mendidih, lalu matikan api.
- Tusuk-tusuk permukaan kue dengan garpu, tuang susu coklat panas ke atasnya, lalu biarkan meresap.
- Mixer 200 ml whipping cream cair dingin dengan kecepatan maksimal sekitar 3 menit hingga mengembang dan creamy.
- Tuang whipped cream ke atas kue, ratakan, lalu simpan sementara di freezer.
- Masak 100 ml whipping cream cair dengan api kecil sambil terus diaduk hingga mendidih, lalu matikan api.
- Masukkan 100 gram coklat yang sudah dipotong kecil selagi panas, aduk hingga meleleh dan tercampur rata.
- Tuang coklat leleh di atas lapisan whipped cream, lalu ratakan.
- Simpan di freezer sekitar 3 sampai 4 jam, lalu potong dan sajikan dingin.
Ingredients
Steps
- Whisk 3 eggs, 150 g granulated sugar, a pinch of salt, and 1 teaspoon vanilla until combined and the sugar dissolves.
- Sift 30 g cocoa powder into the batter, then stir until evenly combined.
- Pour in 80 ml cooking oil, then stir again until evenly combined.
- Sift 190 g wheat flour and 1 teaspoon baking powder into the batter, then stir until evenly combined.
- Pour the batter into a heatproof dish brushed with margarine and lightly dusted with flour, then level it.
- Bake on the lowest rack at 180 degrees Celsius with top and bottom heat for about 15 minutes until a skewer comes out clean.
- Take the cake out of the oven and let it cool for a while.
- Cook 200 ml liquid milk with 15 g sifted cocoa powder over low heat, stirring constantly until it boils, then turn off the heat.
- Poke holes all over the cake with a fork, pour the hot chocolate milk over it, then let it soak in.
- Whip 200 ml cold liquid whipping cream at maximum speed for about 3 minutes until fluffy and creamy.
- Spread the whipped cream over the cake, level it, then put it in the freezer for the moment.
- Cook 100 ml liquid whipping cream over low heat, stirring constantly until it boils, then turn off the heat.
- Add 100 g chocolate cut into small pieces while still hot, then stir until melted and smooth.
- Pour the melted chocolate over the whipped cream layer, then level it.
- Freeze for about 3 to 4 hours, then slice and serve cold.
Mode Masak
Kue Coklat Sempurna Creamy dan Meleleh di mulut!
Kue Coklat Sempurna Creamy dan Meleleh di mulut!
Bahan
Cara Membuat
- Kocok 3 butir telur, 150 gram gula pasir, sejumput garam, dan 1 sendok teh vanila hingga tercampur rata dan gulanya larut.
- Ayak 30 gram coklat bubuk ke dalam adonan, lalu aduk hingga tercampur rata.
- Tuang 80 ml minyak goreng, lalu aduk lagi hingga tercampur rata.
- Ayak 190 gram tepung terigu dan 1 sendok teh baking powder ke dalam adonan, lalu aduk hingga tercampur rata.
- Tuang adonan ke wadah tahan panas yang sudah dioles margarin dan ditaburi tepung terigu tipis-tipis, lalu ratakan.
- Panggang di rak paling bawah dengan suhu 180 derajat Celsius memakai api atas dan bawah sekitar 15 menit hingga tes tusuk bersih.
- Angkat kue dari oven dan biarkan sebentar hingga dingin.
- Masak 200 ml susu cair dengan 15 gram coklat bubuk yang sudah diayak memakai api kecil sambil terus diaduk hingga mendidih, lalu matikan api.
- Tusuk-tusuk permukaan kue dengan garpu, tuang susu coklat panas ke atasnya, lalu biarkan meresap.
- Mixer 200 ml whipping cream cair dingin dengan kecepatan maksimal sekitar 3 menit hingga mengembang dan creamy.
- Tuang whipped cream ke atas kue, ratakan, lalu simpan sementara di freezer.
- Masak 100 ml whipping cream cair dengan api kecil sambil terus diaduk hingga mendidih, lalu matikan api.
- Masukkan 100 gram coklat yang sudah dipotong kecil selagi panas, aduk hingga meleleh dan tercampur rata.
- Tuang coklat leleh di atas lapisan whipped cream, lalu ratakan.
- Simpan di freezer sekitar 3 sampai 4 jam, lalu potong dan sajikan dingin.
Ingredients
Steps
- Whisk 3 eggs, 150 g granulated sugar, a pinch of salt, and 1 teaspoon vanilla until combined and the sugar dissolves.
- Sift 30 g cocoa powder into the batter, then stir until evenly combined.
- Pour in 80 ml cooking oil, then stir again until evenly combined.
- Sift 190 g wheat flour and 1 teaspoon baking powder into the batter, then stir until evenly combined.
- Pour the batter into a heatproof dish brushed with margarine and lightly dusted with flour, then level it.
- Bake on the lowest rack at 180 degrees Celsius with top and bottom heat for about 15 minutes until a skewer comes out clean.
- Take the cake out of the oven and let it cool for a while.
- Cook 200 ml liquid milk with 15 g sifted cocoa powder over low heat, stirring constantly until it boils, then turn off the heat.
- Poke holes all over the cake with a fork, pour the hot chocolate milk over it, then let it soak in.
- Whip 200 ml cold liquid whipping cream at maximum speed for about 3 minutes until fluffy and creamy.
- Spread the whipped cream over the cake, level it, then put it in the freezer for the moment.
- Cook 100 ml liquid whipping cream over low heat, stirring constantly until it boils, then turn off the heat.
- Add 100 g chocolate cut into small pieces while still hot, then stir until melted and smooth.
- Pour the melted chocolate over the whipped cream layer, then level it.
- Freeze for about 3 to 4 hours, then slice and serve cold.
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