Christmas house shaped chocolate cake

We will be making a very cute house-shaped Christmas cake. Gingerbread House is pretty, but it was hard to eat, right? This cake looks like a gingerbread house, but inside is a very soft chocolate cake. So this cake can be enjoyed not only for ornamental purposes, but also really tasty. This cake is so very soft, moist and fluffy.

 ingredients

·        1 egg (without shell)

·        53g Heavy Cream (38% milk fat)

·        100g white chocolate

·        100g hot heavy cream  

·        30g Mascarpone (optional)

·        15g sugar

·        260g cold heavy cream  

·        Dark Chocolate Cream 45g dark chocolate  

·        45g hot heavy cream  

·        5g Starch syrup (or glucose)  

·        3 g unsalted butter

·        120 g cold heavy cream

·        45g dark chocolate  

·        65g unsalted butter  

·        85g milk  

·        5ml vanilla extract cake flour

·        12g cocoa powder

·        5 yolks 5 egg whites

·        90g sugar  

 

 

Preparations

White Chocolate Cream

Pour hot chocolate. 80C (176F) and let the chocolate sit for a while to melt. Mascarpone can be omitted. Pour in the cold cream and mix well.

Fridge for 3~4 hours.

Dark Chocolate Cream Pour hot cream Let the chocolate sit for a while to melt.

Starch syrup can be replaced with glucose Pour in the cold cream. It is also good to make the day before. Fluffy Chocolate Cake mlet the chocolate and butter and Sift the powders. Divide the yolk and add it. Keep the dough at 50C. (122F)

Make a soft meringue. Divide the sugar and add it.

hot water and bake at 150C(302F) for 35monutes and at 130C (266F) for 35 minutes.

Shock the cake an turn and take it out and set to cool down now cut after cooling and whip the cream It can be replaced with regular whipped cream. after whipping the cream again Reffreeze it for 30 minutes. It can be replaced with whipped cream. Basic Butter Cookies Whip the soft butter. Refrige for 30 minutes slide it out to a thickness of 3mm and keep it for 1 hour in the refrigerator. Shape the cookies and cut them after giving them proper shape and cutting them properly Bake at 150C (302F) for 10 minutes.

             Royal Icing for this now Sift the sugar powder Adjust the amount of egg white according to the use add lemon juice and it will turn white. Please decorate it beautifully.

Use whipped cream or royal icing.

And here is your cake ready super and delicious serve it and enjoy it with your family.

 

Flourless Moist chocolate cake

·        120g dark chocolate  

·        30g unsalted butter  

·        30ml milk

·        4 egg whites a pinch of salt

·        50g sugar  

·        4 egg yolks

·        1 tsp vanilla extract

·        Chocolate Cream Filling 150g dak chocolate

·        90g heavy cream

·        300g cold heavy cream

·        30g sugar

·        Cocoa Syrup 75ml hot water

·        1 tbsp cocoa powder

·        2 tbsp sugar Chocolate Glaze

·        50g cocoa powder  

·        115g sugar

·        85ml water  

·        85g heavy cream

·        1 tbsp gelatin powder

·        3 tbsp cold water to bloom gelatin (45ml)

 

 

Preparations

Start with melting the chocolate over the hot water on 70 to 80C degree and add 30ml milk in that now separate 4 eggs and whisk the egg white with a pitch of salt until foamy.

Now add sugar around 50g note don’t add sugar at all add it in 3 batches and whip the egg yolks with 1 tsp vanilla extract until pale and fluffy combine the egg yolks in the melted chocolate.

bake at 170C for 20 - 25 minutes let it cool down completely to make the chocolate cream, add heavy cream into dark chocolate and melt it completely and now  add whipped cream fold with the rest of the whipped cream trim edges of the cake cut it into 3 pieces apply cocoa syrup chocolate cream smooth the surface and repeat with the other 2 layers let it set in the fridge for 3 hours bloom gelatine powder with cold water for 10 minutes add sugar into the saucepan add  cocoa powder and mix well

 water heavy cream and mix well again bring the mixture to aboil over medium heat turn off the heat, let it cool down for a couple of minutes add bloomed gelatine while the mixture is still hot and mix gently to dissolve,

 

dip the knife into hot water and clean it dry with paper towel before cutting for a smooth cut edible gold leaves soft and moist cake.