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Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's Recipe

Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's Recipe
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Prepare the ingredients before making Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's in your home. Then, follow these steps below to serve Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's for your family or friends.

Ingredients: Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's

  • Butter cake batter:
  • 100 grams ○Unsalted butter
  • 80 grams Granulated sugar
  • 1 pinch Salt
  • 2 Eggs
  • 1 dash ⋆Vanilla Extract
  • 100 grams ◍Cake Flour
  • 1 tsp ◍Baking Powder
  • 1 tbsp ✿Plain cocoa/pure cocoa
  • Chocolate glacage (icing):
  • 75 grams Plain cocoa/Pure cocoa
  • 100 ml Water
  • 80 grams Granulated sugar
  • 100 ml Heavy Cream
  • 7 1/2 grams Gelatin powder
  • Difficulty Level ★★★☆... Intermediate and above
  • 1 refer tofor details To make the chocolate decorations -
  • 70 grams Chocolate
  • 1 heaping tablespoon or 1 tablespoon if using sugar syrup Sugar syrup (honey is OK too)
  • 10 ml Simple gum syrup

How to Make Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's in your home by yourself.

    Step 1
  • Preliminaries:: Prepare 2 molds, and cover them in paper. Combine the ● ingredients and sift. *Preheat the oven to 170°C before baking.
  • Step 2
  • Place the ○unsalted Butter into a bowl and mix into a cream, add in salt and granulated sugar, and mix until it turns white and thickens.
  • Step 3
  • Next, add in the whisked eggs and ⋆vanilla extract and mix well. Then add in the sifted • ingredients, and mix well until it produces a "glaze".
  • Step 4
  • ~Divide the batter in half. Add the ✿ cocoa to one half of the batter and mix.
  • Step 5
  • Pour the individual batters into the prepared molds, and make an indent in the center of the batter.
  • Step 6
  • Bake in the oven at 170°C for 35~40 minutes. Remove from the molds and cool on top of a cake cooler.
  • Step 7
  • Making the Chocolate Glacage: ⋆Soak the gelatin in three times the amount of water (not listed).
  • Step 8
  • Add in the ◍ ingredients and turn on the heat it dissolve it, add in the cocoa, and mix until smooth.
  • Step 9
  • Add in the heavy cream and bring to a boil, turn off the heat and let the residual heat subside, and add in the gelatin and dissolve it. Strain once, and let cool to about skin temperature.
  • Step 10
  • Putting it together: Cut the surface off the cake, cut into two 2cm slices, for 4 slices total.
  • Step 11
  • ~Making the round cut-out shape: Cut out large (8cm diameter) rounds from the cakes, and pack the cocoa into the white cake.
  • Step 12
  • ~Cut out another circle from the center of the cake: Cut out a small (φ4cm) circle, and place into the opposite cake.
  • Step 13
  • Thinly coat the cake with frosting from Step 9, and stack up each slice so that the colors are alternating.
  • Step 14
  • Attention: Actually all seven sections are coated with the Step 7 frosting.
  • Step 15
  • Use the remaining amount of frosting to coat all around the cake and make a glacage♬.~Then just let it chill and solidify. ☝If you tilt the cake and spread it out while turning it, it will work out well.
  • Step 16
  • Make the chocolate decorations, decorate the cake, ~and it is done!
  • Step 17
  • This is the chocolate syrup I used. Use this in place of the plain cocoa and frosting, I recommend this for the glacage (icing). Heat this up in a hot water bath, and add in the gelatin that has been dissolved in water.
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