How to make Chocolate & caramel Ombre cake

Video Description

Cacao! ∴∵ゞ(´ω`*) ♪ This time, I tried to make a dynamic cake that is rarely seen in Japan. Ombre cake means gradation cake. I wanted to add a little gradation to the cake, but the border was sharp.The cause of the failure this time is the small amount of cream.I think better results were obtained with more cream. 0:29 White chocolate mud cake 4:02 Caramel mud cake 5:58 Dark chocolate mud cake 7:30 Salted caramel 8:39 Swiss meringue butter cream 10:28 Assembling the ombre cake 15:10 Adding cocoa 15:29 Bon Appetit 16:24 Cacao notes Arranged recipes referenced http://thepolkadotter.com/chocolate-salted-caramel-ombre-cake/ Coiss web site https://www.coiss.jp/ ■Chocolate Cacao Recipe Book releasing on 2020.1.10！ 「Teaching the World’s Best! Chocolate Dessert Book」 https://amzn.to/2t4l6Wo Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ ■White chocolate mud cake(15cm round cake pan) [Ingredients] Unsalted Butter : 90g White chocolate : 60g Granulated sugar : 165g Vanilla paste : 8g Water : 85ml Cake flour : 110g All-purpose flour : 20g Baking powder : 1g Salt : 0.2g Whole egg : 1 [Instructions] 1.Set the cooking sheet in the cake pan. 2.Dissolve butter, white chocolate, sugar and vanilla in hot water. When the butter and chocolate have melted, slowly add water and stir until smooth. 3.Mix the sifted flour in several portions. When mixed, mix the remaining flour and finally add the beaten egg and mix until smooth. 4.Pour the dough into the prepared cake pan. Preheat oven to 160°C and bake for about 60 minutes. ■Caramel mud cake (15cm round cake pan) [Ingredients] Unsalted Butter : 90g White chocolate : 60g Brown sugar : 50g Dark brown sugar : 50g Honey : 8g Vanilla paste : 8g Water : 60ml Milk : 60ml Almond meal : 75g All-purpose flour : 75g Baking powder : 4g Salt : 1g Whole egg : 1 [Instructions] 1.Dissolve butter, white chocolate, sugar, honey and vanilla paste in hot water etc. 2.Once the butter and chocolate have melted, slowly add water and milk and stir until smooth. 3.Mix several times with the sifted flour. When mixed, mix the remaining flour and almond powder, add the beaten egg and mix until smooth. 4.Pour the dough into a cake mold with a cooking sheet. Bake for about 60 minutes in an oven preheated to 160°C. ■Dark choclate mud cake (15cm round cake pan) [Ingredients] Unsalted Butter : 125g Dark chocolate : 60g Granulated sugar : 220g Vanilla paster : 8g Water : 125ml Cake flour : 110g All-purpose flour : 20g Baking powder : 1g Salt : 0.2g Cocoa powder : 15g Whole egg : 1 [Instructions] 1.Dissolve butter, dark chocolate, sugar and vanilla in hot water. 2.When the butter and chocolate have melted, slowly add water and stir until smooth. 3.Mix the sifted powder several times. When mixed, add the beaten egg and mix until smooth. 5.Pour the dough into a cake mold with a cooking sheet. Bake for about 60 minutes in an oven preheated to 160°C. ■Caramel source [Ingredients] Granulated sugar : 50g Water : 20ml Unsalted Butter : 15g Heavy cream 35% : 35ml Salt：3g [Instructions] 1.Put the granulated sugar and water in a pan and let the sugar spread. Stop the fire when it turns yellow over medium heat. 2.Add butter and mix with residual heat. 3.Add heavy cream and salt and heat again. 4.Turn off the heat, mix well with a tea strainer, put in a heat-resistant container, cool completely, and store in the refrigerator. ■Salted caramel swiss meringue butter cream [Ingredients] Egg whites : 6 Granulated sugar : 270g Unsalted Butter : 375g Salted caramel Source : 60g ■グラサージュ [Ingredients] Granulated sugar : 50g Cocoa powder : 20g Water : 35g Heavy cream 45% : 30g Gelatin sheet : 3g [The lower cream] Salted caramel butter cream : 300g Cocoa powder : 40g Chocolate syrup10g [Middle tier cream] Salted caramel butter cream : 300g Cocoa powder : 15g ■15cm Round cake pan https://amzn.to/2U1ijXz ■Cake turntable https://amzn.to/2xvjKG8 ■Portable gas stovetop http://amzn.to/2vuv7ZY ■DeLonghi Convection oven EOB2071J-5W https://amzn.to/2GdAhm4 ■Shinwa Rules 73010 Infrared Thermometer, B With Laser Pointer http://amzn.to/2DyRUdB ■Silicon spatula https://amzn.to/2X1EIru ■Cassette stove Iwatani MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY ■Bronze mini pan https://amzn.to/2CmhQGv ■Hand mixer MK-H4-W http://amzn.to/2gpNsV0 ■Kitchen Cutter Toribe Seisakusho KS-203 Kitchen Cutters KS-203 http://amzn.to/2gqjBvJ #ombrecake #cake #caramel #buttercream #chocolateCacao #chocolate