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    How to Make Chocolate Cream Chiffon Cake



    How to Make Chocolate Cream Chiffon Cake

    Everybody Cacao! ∴∵ゞ(´ω`*) ♪
    This time chocolate chiffon cake applyed chocolate cream on chiffon cake!
    I’m surprisedly excited.

    [SNS]
    Twitter : https://twitter.com/chocolateSeijin
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    niconico : https://www.nicovideo.jp/user/1044719/video
    cookpad : https://cookpad.com/kitchen/1890523

    ■Cooking ingredients

    [Material]
    ● Cocoa Chiffon Cake
    a – Light flour: 70 g
    a – Pure cocoa powder: 12 g
    a – Baking powder: 3 g
    Egg (L): 3 pieces
    Granulated sugar: 35 g (for egg yolk)
    Granulated sugar: 35 g (for egg white meringue)
    Milk: 50ml
    Salad oil: 50 ml

    ■ Chocolate cream
    Black chocolate: 50 g (Valrhona Caraibe, 66% cocoa)
    Fresh cream: 100 ml (warm it and mix with chocolate)
    Fresh cream: 100 ml (as it is cooled)
    Granulated sugar: 20 g

    [How to make Cocoa Chiffon Cake]
    1. Sift the flour of a together and sift it twice.
    2. Separate eggs into egg yolks and egg whites.
    3. Place granulated sugar for 3 egg yolks and stand double boiling.
    4. Add milk and salad oil to “3” and mix.
    5. Semi-freeze the egg white, put granulated sugar and make meringue.
    6. Discard to 4 and meringue, afterwards mix without bubbling.
    7. Preheat the oven to a higher temperature and bake it at 180 ℃ for about 28 minutes.
    8. Complete after turning it upside down using a wine bottle etc. as soon as it gets out.

    [How to make Chocolate cream]
    1. Choped chocolate.
    2. Boil 100ml cream, put it in chocolate, warm it for a while and melt.
    3. Mix “2” well and add granulated sugar and cream before completely cooling.
    4. Whip the chocolate cream while with ice.
    5. When painting on a sponge, pay attention to overturning and finish it softly.

    [Rolling table for Cakes]
    https://amzn.to/2HfuFon

    [Chocolate VALRHONA CARAIBE]
    http://amzn.to/2ouD5Qz

    [Compact handy mixer]
    http://amzn.to/2gpNsV0

    [Oven range]
    Panasonic NE-BS801(old)
    (New)http://amzn.to/2vuvqEe

    [Camera : SONY α7SⅡ]
    http://amzn.to/2vu8EfC

    [Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED]
    http://amzn.to/2wDj8cq

    [SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS]
    http://amzn.to/2wDqsEQ

    [Microphone : RODE VideoMic Pro Rycote VMPR]
    http://amzn.to/2vudglQ

    23件のコメント

    1. @chocolate_cacao on

      カカオ！∴∵ゞ(´ω`*)♪
      新生活始まりましたね！皆さんの新生活はどうでしょうか？

      現在、僕は自宅兼スタジオが調理道具とかで溢れかえってすごい汚いので、改修しようと思っています。
      時間かかって動画休んだり、色々と撮る位置とか定まらないかもしれないけど、よろしくお願いしますね〜♪

    3. @ムクマイ on

      いつも楽しみに観てまーす！明日は子供の誕生日✨作ってみます٩(♡ε♡ )۶
      楽しい参考になるレシピ動画を✨ありがとうございます！！

    6. @goosewithknife677 on

      I SAW KORO Sensei!!!!!!ʕ•̫͡•ʕ•̫͡•ʔ•̫͡•ʔ•̫͡•ʕ•̫͡•ʔ•̫͡•ʕ•̫͡•ʕ•̫͡•ʔ•̫͡•ʔ•̫͡•ʕ•̫͡•ʔ•̫͡•ʔ

    12. @Siudin220 on

      I tried with that meringue stiffness before with other recipe ofcourse. It turned out disappointing. The cake was collapse… like this. 😓. I think, this is the first time i see your cake doesnt turn out well. In my place, before we covering with cream etc, the plain chiffon should be beautiful (bottom and top. We even serve it the crack as the top). The texture with that stiffness is pretty moist yes, but it’s not like usual chiffon. With other recipe, i then mix the meringue until firm stiff. My cake didnt collapse.

    15. @GregCurtin45 on

      Very nice chocolate chiffon cake sir. I enjoyed the simplicity and that it is a lighter chocolate dessert. Thank you for taking the time to film, edit, and add English subtitles.

    20. @Otaner0568 on

      I've just made this chiffon cake. This cake turned out so fluffy, I am astounded. I've made a chocolate mousse (with eggs) and added some Chantilly cream to make it lighter and used it as both filling and topping.
      Definitely one of the best cakes I've ever made. Thank you for this recipe!

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