This time, I tried to make a dynamic cake that is rarely seen in Japan.
Ombre cake means gradation cake.
I wanted to add a little gradation to the cake, but the border was sharp.The cause of the failure this time is the small amount of cream.I think better results were obtained with more cream.
0:29 White chocolate mud cake
4:02 Caramel mud cake
5:58 Dark chocolate mud cake
7:30 Salted caramel
8:39 Swiss meringue butter cream
10:28 Assembling the ombre cake
15:10 Adding cocoa
15:29 Bon Appetit
16:24 Cacao notes
Arranged recipes referenced
http://thepolkadotter.com/chocolate-salted-caramel-ombre-cake/
Coiss web site
https://www.coiss.jp/
■Chocolate Cacao Recipe Book releasing on 2020.1.10！
「Teaching the World’s Best! Chocolate Dessert Book」
https://amzn.to/2t4l6Wo
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/
■White chocolate mud cake(15cm round cake pan)
[Ingredients]
Unsalted Butter : 90g
White chocolate : 60g
Granulated sugar : 165g
Vanilla paste : 8g
Water : 85ml
Cake flour : 110g
All-purpose flour : 20g
Baking powder : 1g
Salt : 0.2g
Whole egg : 1
[Instructions]
1.Set the cooking sheet in the cake pan.
2.Dissolve butter, white chocolate, sugar and vanilla in hot water. When the butter and chocolate have melted, slowly add water and stir until smooth.
3.Mix the sifted flour in several portions. When mixed, mix the remaining flour and finally add the beaten egg and mix until smooth.
4.Pour the dough into the prepared cake pan. Preheat oven to 160°C and bake for about 60 minutes.
■Caramel mud cake (15cm round cake pan)
[Ingredients]
Unsalted Butter : 90g
White chocolate : 60g
Brown sugar : 50g
Dark brown sugar : 50g
Honey : 8g
Vanilla paste : 8g
Water : 60ml
Milk : 60ml
Almond meal : 75g
All-purpose flour : 75g
Baking powder : 4g
Salt : 1g
Whole egg : 1
[Instructions]
1.Dissolve butter, white chocolate, sugar, honey and vanilla paste in hot water etc.
2.Once the butter and chocolate have melted, slowly add water and milk and stir until smooth.
3.Mix several times with the sifted flour. When mixed, mix the remaining flour and almond powder, add the beaten egg and mix until smooth.
4.Pour the dough into a cake mold with a cooking sheet. Bake for about 60 minutes in an oven preheated to 160°C.
■Dark choclate mud cake (15cm round cake pan)
[Ingredients]
Unsalted Butter : 125g
Dark chocolate : 60g
Granulated sugar : 220g
Vanilla paster : 8g
Water : 125ml
Cake flour : 110g
All-purpose flour : 20g
Baking powder : 1g
Salt : 0.2g
Cocoa powder : 15g
Whole egg : 1
[Instructions]
1.Dissolve butter, dark chocolate, sugar and vanilla in hot water.
2.When the butter and chocolate have melted, slowly add water and stir until smooth.
3.Mix the sifted powder several times. When mixed, add the beaten egg and mix until smooth.
5.Pour the dough into a cake mold with a cooking sheet. Bake for about 60 minutes in an oven preheated to 160°C.
■Caramel source
[Ingredients]
Granulated sugar : 50g
Water : 20ml
Unsalted Butter : 15g
Heavy cream 35% : 35ml
Salt：3g
[Instructions]
1.Put the granulated sugar and water in a pan and let the sugar spread. Stop the fire when it turns yellow over medium heat.
2.Add butter and mix with residual heat.
3.Add heavy cream and salt and heat again.
4.Turn off the heat, mix well with a tea strainer, put in a heat-resistant container, cool completely, and store in the refrigerator.
■Salted caramel swiss meringue butter cream
[Ingredients]
Egg whites : 6
Granulated sugar : 270g
Unsalted Butter : 375g
Salted caramel Source : 60g
■グラサージュ
[Ingredients]
Granulated sugar : 50g
Cocoa powder : 20g
Water : 35g
Heavy cream 45% : 30g
Gelatin sheet : 3g
[The lower cream]
Salted caramel butter cream : 300g
Cocoa powder : 40g
Chocolate syrup10g
[Middle tier cream]
Salted caramel butter cream : 300g
Cocoa powder : 15g
■15cm Round cake pan
https://amzn.to/2U1ijXz
■Cake turntable
https://amzn.to/2xvjKG8
■Portable gas stovetop
http://amzn.to/2vuv7ZY
■DeLonghi Convection oven EOB2071J-5W
https://amzn.to/2GdAhm4
■Shinwa Rules 73010 Infrared Thermometer, B With Laser Pointer
http://amzn.to/2DyRUdB
■Silicon spatula
https://amzn.to/2X1EIru
■Cassette stove
Iwatani MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY
■Bronze mini pan
https://amzn.to/2CmhQGv
■Hand mixer MK-H4-W
http://amzn.to/2gpNsV0
■Kitchen Cutter
Toribe Seisakusho KS-203 Kitchen Cutters KS-203
http://amzn.to/2gqjBvJ
#ombrecake
#cake
#caramel
#buttercream
#chocolateCacao
#chocolate
