Recipe: Coffee chocolate cheese tower

Home Cooking Recipe: Coffee chocolate cheese tower

Notes:

The bottom of the chocolate cake, the mascarpone cheese stuffing, the coffee-flavored ganache squeezing the flowers, no need to introduce more, how can these mistakes be combined? From: Martha Stewart's Pies & Tarts Mold: 14*4 inch (35.5*10 cm) live bottom tray. Flower mouth: Ateco 846

Ingredients:

Steps:

  1. Home Cooking Recipe: Make a Ganath. Put the chocolate in a heat-resistant bowl. If you use a freshly ground coffee, prepare a strainer.

    Make a Ganath. Put the chocolate in a heat-resistant bowl. If you use a freshly ground coffee, prepare a strainer.

  2. Home Cooking Recipe: Heat the whipped cream and coffee powder in the small pot until you just boil and turn off the heat.

    Heat the whipped cream and coffee powder in the small pot until you just boil and turn off the heat.

  3. Home Cooking Recipe: Pour the brewed whipped cream coffee over the filter and pour it into the chocolate. Cover the bowl and suffocate for 5 minutes, then stir until it becomes a smooth and even chocolate sauce. Let it cool to room temperature, about 30-45 minutes.

    Pour the brewed whipped cream coffee over the filter and pour it into the chocolate. Cover the bowl and suffocate for 5 minutes, then stir until it becomes a smooth and even chocolate sauce. Let it cool to room temperature, about 30-45 minutes.

  4. Home Cooking Recipe: Make the bottom of the cake. Mix the medium powder, cocoa powder, salt, and sieve for use.

    Make the bottom of the cake. Mix the medium powder, cocoa powder, salt, and sieve for use.

  5. Home Cooking Recipe: The butter and sugar are sent at medium speed, and the color is lighter and fluffy. The chef machine is about 4 minutes.

    The butter and sugar are sent at medium speed, and the color is lighter and fluffy. The chef machine is about 4 minutes.

  6. Home Cooking Recipe: Change the speed, add vanilla extract, eggs, and mix well.

    Change the speed, add vanilla extract, eggs, and mix well.

  7. Continue to low speed and alternate the powder mixture and the fresh cream into step 5 in three separate steps.

  8. Spread a plastic wrap on the table and place the mixed dough on top.

  9. Then cover the dough with a plastic wrap, press it into a thick rectangle, refrigerate for 1 hour or freeze for 20 minutes until the dough hardens.

  10. Remove the mold paste from the tray or smear it for use.

  11. Or put the dough on the plastic wrap, the surface is covered with a plastic wrap, and the same shape as the tray is formed through the cling film. The four sides are about 5 cm larger than the size of the tray.

  12. Spread the kneaded dough in the tray and trim the excess dough along the tray. Press the bottom of the cake and use a fork to fill the eyes at the bottom of the cake. Refrigerate or freeze for 30 minutes until the bottom of the cake hardens.

  13. The oven is preheated to 350F/175C. After the bottom of the cake has hardened, it is baked in the oven for 18-20 minutes, and the surface is dry and dry. Even the trays are placed on the grill and thoroughly cooled, and then released and placed on the plate.

  14. Send Ganath. Send the chocolate sauce that has been cooled to room temperature, medium speed, hit the wet foam, that is, pull up the egg beater, the chocolate sauce will not flow down, there is a small sharp corner. (I played for a while and went to dry foaming)

  15. Spread Mascarpone cheese evenly on the bottom of the cake.

  16. Prepare a flower bag with a star-shaped mouth and put it in Ganath. After the flower is squeezed on the cheese, it is finished.

Tips:

1, personally feel that using plastic wrap to press the dough is better than baking paper. 2, when the bottom of the scones, put a baking pan on the lower layer of the oven and then there is oil that may overflow. 3, the tower can be sealed and stored in cold storage for 1 day. 4, the key to Gannai is the temperature, must be allowed to cool to room temperature, overheating or too cold will not work. 5, if the dough is too long, the dough becomes sticky, it does not matter, and then refrigerated for a while. There is really no shape, just fill the dough directly in the tray. 6, when squeezing flowers, you can superimpose each flower edge so that it does not look sparse. 7, do not like the taste of coffee, you can remove the coffee powder directly. 8, like to eat sweet mouth, you can add 2 tablespoons of mascarpone cheese, mix well, and then put on the bottom of the cake.


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