Rich and Creamy Deliciousness-ganache Mirror Cake

Name: Rich and Creamy Deliciousness-ganache Mirror Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 24g Salad oil; 24g milk; 43g Low powder; 8g cocoa powder; 18g Sugar (into the egg yolk); 36g Sugar (into protein); 100g Light cream; 100g dark chocolate

by sunshinewinnie

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I made a ganache cake today, and excerpted an introduction about ganache from the Internet:

Ganache is a transliteration of French Ganache, which is a very ancient chocolate making process.

Simmer the semi-sweet chocolate and whipped cream over a low heat over water until the chocolate is completely melted. During this time, stir constantly to make the texture of the cocoa as smooth as possible. After a complicated and delicate production process, the chocolate is fully condensed with a rich and aromatic flavor. The taste is slightly moist and has a berry-like elegant and pleasant taste-this is called ganache.

Therefore, ganache cake is a cake made using ganache as the material. It is not as hard and crisp as the chocolate that has been solidified after liquefaction, and has a smoother taste. Compared with liquid chocolate sauce, Ganache has a thicker taste and is non-sticky.

After finishing, I decorated with butter cream roses, but unfortunately because I haven't squeezed for a long time, I was in a hurry. I didn't make it and the sides were not flat enough. Fortunately, the taste was good, rich and smooth, and it was worth a try. "

Ingredients

Rich and Creamy Deliciousness-ganache Mirror Cake

1. Let's make the cake base first. The egg whites are divided into three times and sugar is added to beat until hard foaming.

Rich and Creamy Deliciousness-ganache Mirror Cake recipe

2. Add sugar to the egg yolks, beat until the color becomes lighter, add salad oil, and mix well.

3. Add milk and mix well.

4. Mix the low powder and cocoa powder into the egg yolk and mix well.

5. Mix the egg whites and egg yolk paste three times evenly.

6. Mix the cake batter.

7. Pour into the cake mold, bake in the oven, and place the baked cake upside down on the baking net to cool for later use.

8. Now let’s make the filling. Put the whipped cream and chocolate in a bowl.

9. Heat over water until the chocolate is completely melted, and then put it in the refrigerator until it becomes spreadable.

10. The cake is divided into three pieces.

11. Spread the filling evenly on the three cake slices.

12. Now let’s make the mirror, soak the gelatin in cold water to soften it.

13. Put the milk, sugar and cocoa powder in a pot, heat it on a low heat, and keep stirring until it becomes a relatively thick state. Turn off the heat, add the gelatin, stir until completely melted, then add a small amount of rum, mix well, and the mirror sauce is ready.

14. Sift the mirror sauce.

15. After the temperature drops, pour it on the cake. The cake is ready here. If you like, you can also decorate it yourself, such as putting a little fruit.

Tips:
6-inch cake ingredients: 3 eggs, 24 grams of salad oil, No. 24 milk, 43 grams of low powder, 8 grams of cocoa powder, 18 grams of sugar (into the egg yolk), 36 grams of sugar (into the egg white)

Baking: 140 degrees for 55 minutes in the lower middle of the oven

Ganache filling: 100 grams of whipped cream and 100 grams of dark chocolate

Mirror raw materials: 130 grams of milk, 90 grams of sugar, 30 grams of cocoa powder, 30 grams of rum, a small amount of gelatin, 3 grams

1. There are a lot of fillings, so I finally put a layer on the surface of the cake.

2. The mirror is made with Yuko Kumagaya's formula. It is really bright after topping it. I like it.

3. The new oven has a higher temperature than my previous oven, and I need to find out its temperature slowly in the future.