- Embassy Recipes -
Milk Chocolate Mocha Cake
Recipe instruction
1. Sponge cake
Ingredients:
6g |
Egg yolk |
39g |
Sugar |
75g |
Oil |
75g |
Water |
9g |
Egg White |
150g |
Cake flour |
10g |
Cocoa powder |
Preparation:
- Mix egg yolk, sugar, oil and water together
- Whisk egg white and put sugar bit by bit until it becomes a meringue
- Gently fold the meringue into the mixture
- Sieve all dry ingredients and fold into the mixture until mixed well
- Whisk egg white and put sugar bit by bit until it becomes a meringue
- Gently fold the meringue into the mixture
- Sieve all dry ingredients and fold into the mixture until mixed well
2. BUTTER cream
Ingredients:
24g |
Water |
47g |
Sugar |
67g |
Glucose |
2g |
Whole egg |
2g |
Egg yolk |
434g |
Butter cream |
50g |
|
8g |
Coffee paste |
Preparation:
- Boil glucose, sugar and water until soft boil stage
- Beat all eggs and put into the sugar mixture. Mix until it cools off
- Put the butter in gradually until it's mixed well
- Add melted milk chocolate and coffee paste, mix until all are well incorporated
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