Chocolate cake birthday 3

Kurashikkuchokoretokeki

90 minutes (take the heat Well, except the time in the refrigerator)

2 days in refrigerator

☆ ☆ ★ ★ ★person Rating: 25 Orthodox bake a chocolate cake coated with Gurassajushokora. Chic and sleek finish superb sweets just for adults. Spreads in the mouth rich and mellow scent of chocolate to eat every bite.	(15cm diameter round one minute) Sponge cake Meizi Pyuakokoa: 10g Eggs: 3 Caster sugar: 90g Cake flour: 80g Unsalted butter: 20g Syrup Caster sugar: 50g Wed: 100cc Grand Marnier: 1 tbsp Chocolate cream Black Chocolate Meiji Period: Photos 4 (232g) Fresh: 250cc Gurassajushokora (amount of easy to make) Black Chocolate Meiji Period: Photos 2 (116g) Meizi Pyuakokoa: 20g Granulated sugar: 60g Wed: 60cc Fresh: 150cc Salad: 25cc	- Scale (scale) - Measuring cup - Measuring spoons - Round (diameter 15cm) - Parchment paper - Bowl - Oven - Knives - Board - Gomubera - Hand Mixer - Sieve - Pot - Tilt - Brush Palette Knife - Tea strainer Cake cooler - Bat

Chocolate cake

Kurashikkuchokoretokeki

Chokoshifonkeki

		Under Preparation
		Type inparchment paperto be laid.
		Butteris a water bath to be melted.
		℃ 180 oven ispreheatingto keep.
		For chocolate and chocolate Gurassajushokora finely chopped chocolate, cream for eachbowlyou put on.
		Bake the sponge cake
		1. Bowlwithcaster sugarand eggs into a split,a hand mixeruntil washed out by stirring.
		2. When firm enough to leave traces of feathers as soft enough dough mixerhand mixerstopped, flour (flour, cocoa), asieveinto.
		3. GomuberaOnce you've mixed with stately chestnut flour in until there is no whiff of meltbutter andalso added to fit the same.
		4. Parchment paperlined with around3 "sink" the dough and bake in the oven for about 25 minutes after a flat surface ℃ 180. Oh, take the heat rises from the mold and remove baking,parchment paperto remove, slice into 1cm thick.
		Make a syrup
		1. Potcaster sugarand water into a fire Nikake, let Hito煮立Chiwhite sugaris completely melted hail heat taken.
		2. Just before useGrand Marnieradded.
		Make a chocolate cream
		1. Put the cream in a pan, put the chopped chocolate Nikake boil over medium heat until just before温MetarabowlintoGomuberamixed quickly in a smooth creamy melted chocolate.
		2. "1"hand mixerto make whipped with air across抱Ki込Ma in a little white smooth state.
		3. Chill in the refrigerator.
		Cream cake
		1. 1 sliced pieces of sponge caketurntableto put on top of syrupbrushpainted with chocolate cream kept coolpalette knifein a little coat, and another piece of sponge cake sandwich. Repeat this process, a thin layer of paint to cover the entire cake with remaining cream sandwich when the three-tiered.
		2. "A" chill in the refrigerator.
		Make Gurassajushokora
		1. Pot of water andsugarinto a. Nikake over medium heat,whisk, stirring insugaradded cocoa溶Kashitara completely and mix quickly. Then add the cream, heat until just before boiling.
		2. Chopped chocolate into abowlwithtea strainer"through 2" Pour aGomubera込Manai Mix gently to mix the air, add salad cream becomes smooth, evenly match throughout.
		3. "2" cool for about a cream ℃ 30.
		Finish
		1. I've cooled cakecake coolerplaced on top of the pan under it so thatthe batto turn over to coat the surface敷Itara Gurassajushokora and quickly to a uniform thickness.
		2. Gurassajushokora cool 30 minutes in the refrigerator to solidify again. Gurassajushokora ※ The surplus, in order to clean coating is required for this much amount. The remaining minutes in the refrigerator can store about two weeks.