Hello.
I'm Boone Bake.
Today, I made a gluten-free chocolate cake to enjoy a delicious chocolate cake without flour.
There are two types of mousse in this cake.
One is hazelnut mousse made by caramelizing hazelnuts, then making praline and putting them together with sweet milk chocolate.
The other one is dark chocolate mousse.
Dark chocolate mousse tastes even better because it's made with anglaise sauce as a base.
On the top, I made a caramel glaze and coated it thinly.
The overall balance of the cake was very good.
It may be a little complicated, but the caramel hazelnut chocolate cake is so delicious..
Then, shall we make it together?
How to make~!
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Well then...
Let's get started.
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How to make~!
Check Point!
Well then...
Let's get started.
#ASMR #caramelhazelnutchocolatecake #glutenfreecake
● Go to Boon Bake Instagram
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♥ Make a daisy flower decoration for decoration
• 쉬운 데이지 꽃장식 만들기/초간단 리얼 ...
● Ingredients/ Ingredients
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
(Chocolate is minced, flour is before sieving)
● Cake finished size ( 18cm*18cm*5cm )
● Ingredients
● Gluten Free Chocolate Cake
( Mold size : 19cm*19cm )
25g dark chocolate ( 3 Tbsp , minced )
10 g unsalted butter ( 2 tsp )
20g heavy cream ( 1 Tbsp + 1 tsp )
yolk 2
8 g sugar (2 tsp)
3ml vanilla extract
a pinch of salt
40 g almond powder ( 5 Tbsp)
5g cornstarch ( 1/2 Tbsp )
10 g cocoa powder ( 1 Tbsp + 2 tsp )
2 egg whites
40 g sugar ( 3 Tbsp )
● Hazelnut Praline
65g sugar (1/4 cup + 1 Tbsp )
25 g water ( 1 Tbsp + 2 tsp )
65g hazelnuts (1/2 cup)
a pinch of salt
● Caramel Hazelnut Mousse
50g milk chocolate ( 1/3 cup )
70 g warm heavy cream ( 1/3 cup + 2 tsp )
95g hazelnut praline
7g powdered gelatin ( 1 Tbsp )
35 g water ( 2 Tbsp + 1 tsp )
170g (3/4 cup) heavy cream (50% whipped)
● Dark dark chocolate mousse
yolk 1
12 g sugar ( 1 Tbsp )
40g milk ( 2 Tbsp + 2 tsp )
40g heavy cream ( 2 Tbsp + 2 tsp )
75 g (1/2 cup) dark chocolate
5ml Mozart Chocolate Liqueur ( 1 tsp )
( Chocolate Liqueur )
3g powdered gelatin ( 1tsp )
15 g (1 Tbsp) water
170g (3/4 cup) heavy cream
●Chocolate syrup
40 g water ( 2 Tbsp + 2 tsp )
30 g sugar ( 2 Tbsp + 1 tsp )
Mozart Chocolate Liqueur 3ml
( Chocolate Liqueur ) , - Can be replaced with rum
● Caramel Mirror Glaze
• 컵 계량 / 카라멜 커피 케이크 / C...
32 g (2 Tbsp) water
22 g sugar ( 2 Tbsp)
30g starch syrup ( 1 Tbsp + 1 tsp )
18g sweetened condensed milk ( 3 tsp )
3 g powdered gelatin ( 1 tsp )
+ 15g water ( 1 Tbsp )
25g white chocolate ( 3 Tbsp)
* There are more details in the video.
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