Recipe: Chocolate topping nude cake

Home Cooking Recipe: Chocolate topping nude cake

Notes:

Absolute explosion! Looking at it makes people drool ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Divide the hurricane cake into three pieces, whipped cream A and add sugar, and hit it to pull up the sharp corner

    Divide the hurricane cake into three pieces, whipped cream A and add sugar, and hit it to pull up the sharp corner

  2. Home Cooking Recipe: Take half of the whipped cream and add the homemade jam to make the cream. Take a hurricane cake, smear the fruity cream, and sprinkle with your favorite fruit.

    Take half of the whipped cream and add the homemade jam to make the cream. Take a hurricane cake, smear the fruity cream, and sprinkle with your favorite fruit.

  3. Home Cooking Recipe: Cover the second piece of cake, smear the other half of the original cream, then sprinkle the fruit, then cover the last piece of cake

    Cover the second piece of cake, smear the other half of the original cream, then sprinkle the fruit, then cover the last piece of cake

  4. Home Cooking Recipe: Heat the water in the pot, heat the dark chocolate, milk chocolate, whipped cream B and butter in the water and keep stirring until it melts evenly.

    Heat the water in the pot, heat the dark chocolate, milk chocolate, whipped cream B and butter in the water and keep stirring until it melts evenly.

  5. The melted chocolate syrup is like this drop~

  6. When the chocolate is cool, you can pour it. Use a small spoon or a spatula to bring a part of the chocolate to the edge of the cake. In order to let the chocolate hang down, you can push it down with a spoon or a scraper. It’s full of ok, the surface of the pile of favorite fruit, sprinkle with moisture-proof powdered powder immediately tall!

  7. If you want to make the chocolate topping thicker, you can wait for the chocolate to cool down and then pour it. This is the effect!

Tips:

1. Be sure to wait until the chocolate sauce has a certain consistency, then it will be absorbed on the cake. You know... 2. The powdered sugar should be moisture-proof.


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