Chocolate shell:
1. 500gr Semisweet Chocolate
How to make : (make 2 shells of 16cm half sphere mould)
1. Melt the chocolate over bain marie
2. Let it cool until it reach 32C
3. Pour into the chocolate mould, flip it over the cooling rack until the chocolate stop dripping and store in the chiller until it hardens and easily removed from the mould.
Chocolate Cake:
1. 4pcs egg yolks
2. 20gr Sugar
3. 1tsp Choc. paste
4. 40gr cake flour
5. 5gr Noir choc. powder
6. 5gr Choc powder
7. 4 egg whites
8. 40gr Sugar
How to make :
1. Whisk together egg yolks, chocolate paste and sugar just until the sugar dissolves.
2. Sift together cake flour, chocolate powder and noir chocolate powder. Mix them into the egg yolks batter.
3.Make the meringue. Whisk the egg whites and sugar in medium speed until soft peak
4. Fold in the meringue into the egg yolks batter
5. Pour in the cake pan (30x30cm). Bake at 170-180 for 10-12 minutes (depends on your oven)
6. Take out of the pan and release the baking paper. Let it cool
7. Cut the cake with cookie cutter, 4pcs for 16cm, and 2pcs for 6cm
Nutella Ganache
1. 100gr Semisweet Chocolate
2. 100gr Whipped cream
3. 100gr Nutella
4. 100gr Chopped hazelnuts
How to make :
1. Melt the chocolate, nutella and whipped cream over the bain marie
2. Mix in the chopped hazelnuts. Pour in the piping bag and Let it cool
Chocolate cream
1. 240ml non dairy whipped Cream
2. 35gr Sugar powder
3. 30gr Choc. powder
4. 1/2tsp vanilla extract
How to make :
1. Mix all together and whisk it with a rubber spatulla until it become a paste
2. Whisk with medium speed until soft peak
3. Put them in a piping bag
Chocolate glaze
1. 200gr semisweet chocolate
2. 50gr sugar
3. 56gr Butter
4. 160ml milk
5. 200gr chopped hazelnuts
How to make :
1. Melt together the chocolate, butter, sugar and milk
2. Add in the chopped hazelnuts
3. Let it cool until it reach 32C and ready to be poured over the chocolate ball
How to assemble the cake :
1. Pipe in the chocolate cream into the bottom of the shell, spread it with spatulla
2. Pipe in the hazelnuts ganache over the chocolate cream and spread it evenly
3. Cover with the chocolate cake
4. Repeat the 1-3 steps until it reach the top
5. Repeat the 1-4 steps for the other chocolate shell
6. Heat the spatulla over the stove to melt the edge of the chocolate shells, so they can stick together
7. Stick them together
8. Pour the hazelnuts glaze over the chocolate ball
9. Store in the chiller for an hour
10. Heat the knife before cutting the cake to make it easier
11. Enjoy ;)
1. 500gr Semisweet Chocolate
How to make : (make 2 shells of 16cm half sphere mould)
1. Melt the chocolate over bain marie
2. Let it cool until it reach 32C
3. Pour into the chocolate mould, flip it over the cooling rack until the chocolate stop dripping and store in the chiller until it hardens and easily removed from the mould.
Chocolate Cake:
1. 4pcs egg yolks
2. 20gr Sugar
3. 1tsp Choc. paste
4. 40gr cake flour
5. 5gr Noir choc. powder
6. 5gr Choc powder
7. 4 egg whites
8. 40gr Sugar
How to make :
1. Whisk together egg yolks, chocolate paste and sugar just until the sugar dissolves.
2. Sift together cake flour, chocolate powder and noir chocolate powder. Mix them into the egg yolks batter.
3.Make the meringue. Whisk the egg whites and sugar in medium speed until soft peak
4. Fold in the meringue into the egg yolks batter
5. Pour in the cake pan (30x30cm). Bake at 170-180 for 10-12 minutes (depends on your oven)
6. Take out of the pan and release the baking paper. Let it cool
7. Cut the cake with cookie cutter, 4pcs for 16cm, and 2pcs for 6cm
Nutella Ganache
1. 100gr Semisweet Chocolate
2. 100gr Whipped cream
3. 100gr Nutella
4. 100gr Chopped hazelnuts
How to make :
1. Melt the chocolate, nutella and whipped cream over the bain marie
2. Mix in the chopped hazelnuts. Pour in the piping bag and Let it cool
Chocolate cream
1. 240ml non dairy whipped Cream
2. 35gr Sugar powder
3. 30gr Choc. powder
4. 1/2tsp vanilla extract
How to make :
1. Mix all together and whisk it with a rubber spatulla until it become a paste
2. Whisk with medium speed until soft peak
3. Put them in a piping bag
Chocolate glaze
1. 200gr semisweet chocolate
2. 50gr sugar
3. 56gr Butter
4. 160ml milk
5. 200gr chopped hazelnuts
How to make :
1. Melt together the chocolate, butter, sugar and milk
2. Add in the chopped hazelnuts
3. Let it cool until it reach 32C and ready to be poured over the chocolate ball
How to assemble the cake :
1. Pipe in the chocolate cream into the bottom of the shell, spread it with spatulla
2. Pipe in the hazelnuts ganache over the chocolate cream and spread it evenly
3. Cover with the chocolate cake
4. Repeat the 1-3 steps until it reach the top
5. Repeat the 1-4 steps for the other chocolate shell
6. Heat the spatulla over the stove to melt the edge of the chocolate shells, so they can stick together
7. Stick them together
8. Pour the hazelnuts glaze over the chocolate ball
9. Store in the chiller for an hour
10. Heat the knife before cutting the cake to make it easier
11. Enjoy ;)
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