ÇİKOLATALI YAŞ PASTA/GERÇEK ÇİKOLATALI KREMA İLE/A'DAN Z'YE PASTA YAPIMI SÜSLEME/ŞEFFAF MUTFAK

If you're looking for a wonderful, delicious cake recipe with a smooth chocolate frosting and a soft, sponge-like texture, you can find all the tips in the VU video.... INGREDIENTS: FOR THE SPONGE CAKE, I USED A 200ML CUP OF WATER 5 EGGS, ROOM TEMPERATURE 1.5 CUP OF SUGAR 1.5 CUP OF FLOUR 1 CUP OF STARCH, WHEAT OR CORN, IT DOESN'T MATTER I USED WHEAT 1 PACK OF BAKING POWDER 3 TABLESPOONS OF COCOA 1 COFFEE CUP OF HOT WATER ******* CAKE CREAM FOR 160g DARK CHOCOLATE 160g MILK CHOCOLATE 4 PACKAGES OF 80g CHOCOLATE SOLD IN MARKETS WILL BE ENOUGH. I MELTED IT IN A BAIN-MAILER SYSTEM, THEN POURED 3 TABLESPOONS OF IT ONTO COLD MARBLE AS IN THE VIDEO TO MAKE CHOCOLATE GLAZE... 2 PACKAGES OF 200ML MILK CREAM, TOTAL 400ML 350g COCOA HAZELNUT CREAM INSTRUCTIONS: First, to prepare the sponge cake, we whisk 5 room-temperature eggs with one and a half cups of sugar until it becomes frothy with a mixer. Meanwhile, add a coffee cup of hot water little by little and whisk until the sugar is completely dissolved. Then, in a separate place to add the flour mixture, homogenize the flour, starch, cocoa and baking powder through a sieve. Add the flour mixture to the egg-sugar mixture in two additions, stirring from bottom to top, without allowing the eggs to deflate. Grease only the bottom of a 24-26 cm springform cake mold and pour the cake mixture into it. Tap it on a hard surface a couple of times to release the air bubbles inside. This way, our cake will rise properly. Bake our cake for about 30-35 minutes by testing with a toothpick at 180 degrees on the upper and lower grill. While baking, you can make our cake more moist by placing a heat-resistant bowl of hot water in the oven. We put the cake you took out of the oven on a wire rack to cool and add the cream. We're starting the preparation. Melt the chocolate in a double boiler and add the cocoa hazelnut cream. After it cools a bit, we add the 400 milliliters of milk cream that you've chilled in the refrigerator and whisked it with a mixer until it reaches a consistency. We'll cut the cake in half and decorate it around it. You can also use fresh fruit. I only used pistachios. We'll use the cream we've reserved in a piping bag and decorate it with star holders. We'll pour the 3 tablespoons of chocolate appetizer you've set aside in the double boiler onto the cold marble and use a spatula to grate the chocolate. We can use these to decorate our cake. After it has rested in the refrigerator for at least 6 hours, it's ready to serve. Enjoy! ****** CLICK FOR OUR OTHER CAKE RECIPES..    • DAMA PASTA (AÇIK ANLATIM, KOLAY TARİF)   ********** BUY YOU CAN ALSO FOLLOW US ON SOCIAL MEDIA.   / %c5%9eeffaf-mutfak-740424779375463     / tubaozmenko.  .   / seffaf_m   https://plus.google.com/u/1/+TUBA%C3%.