JAPANESSE MOCCA CAKE

Bahan – bahan :

-          Japanesse chocolate sponge, resep terlampir

-          Mocca glazing, resep terlampir

-          Mocca mousse, resep terlampir

-          Chocolate square decoration.

-          Buah-buahan segar untuk dekorasi.

Japanesse chocolate sponge

200         gr            susu cair

100         gr            mentega

14           btr          kuning telur

200         gr            ChefMate Dark Chocolate Compound

150         gr            terigu protein rendah

150         gr            gula pasir

5              gr            cream of tar tar

Cara membuat :

1.       Masak susu dan mentega hingga mendidih, lalu tuang ke dalam kuning telur, aduk rata.

2.       Masukan terigu ChefMate Dark Chocolate Compound kedalamnya, aduk rata.

3.       Kocok putih telur, gula dan cream of tar tar hingga menjadi ‘soft peak meringue” lalu masukan ke dalam adonan diatas mejadi tiga kali pemasukan.

4.       Cetak menjadi tiga loyang persegi ukuran 30 x 30 cm, lalu oven pada suhu 170*C hingga matang kurang lebih selama 25 menit.

Mocca Glazing :

200         gr            susu cair

200         gr            freshcream

75           gr            gula pasir

75           gr            glucose

10           gr            kopi instan

100         gr            Chefmate Dark compound

400         gr            Chefmate White compound

15           gr            gelatine, rendam dg 50 gr air es

Cara membuat :

1.       Masak susu, freshcream, gula dan glucose jadi satu hingga mendidih .

2.        Tuang kedalam ChefMate Dark Chocolate Compound dan ChefMate White Chocolate Compound dalam satu wadah, aduk hingga cokelat leleh.

3.       Masukan gelatine, aduk hingga larut. Biarkan hingga dingin.

Mocca mousse :

300         gr            mocca glazing

400         gr            non dairy whipcream.

Cara membuat :

1.       Masukan non dairy whipcream kedalam mocca glazing dengan  tiga kali pemasukan.

Chocolate square decoration :

1.       Lelehkan sedikit ChefMate White Chocolate Compound lalu tambah kan pewarna merah.Tuang diatas plastic mika lalu ratakan.

2.       Setelah beku buat motif garis dengan ujung pisau.

3.       Tuang diatasnya ChefMate White Chocolate Compound secukupnya lalu ratakan, biarkan beku.

4.       Tuang lagi diatasnya ChefMate Dark Chocolate Compound, biarkan beku.

5.       Potong-potong bentuk persgi kecil, lalu masukan dalam chiller hingga keras.

Penyelesaian :

1.       Letakan 1 lembar sponge, lalu tuang sepertiga mocca mousse diatasnya, ratakan

2.       Ulangi hingga tiga lapis, lalu simpan dalam freezer hingga beku.

3.       Keluarkan dari freezer, lalu siram dengan sisa glazing hingga rata, lalu masukan lagi kedalam freezer hingga keras. Potong –potong dan hias dengan Chocolate square dan buah-buahan.

MOCCA CAKE

Ingredients:

• Mocca sponge, recipe attached
• Ganache filling, recipe attached
• Chocolate glazing, recipe attached
• Mocca mousse, recipe attached

Chocolate sponge

200         gr            butter

200         gr            milk

14                           egg yolk

180         gr            flour

20           gr            corn starch

1              sdm       mocca pasta

14                           egg white

275         gr            castor sugar

6              gr            cream of tar-tar

How to make it;

·         Melt butter then add milk until it boils, then pour into egg yolk, mix evenly.

·         Add flour and corn stach, mix well.

·         Add some pasta, mix well.

·         Whisk egg white, sugar, and cream of tartar until the mixture becames soft, then add it into the batter little by little.

·         Pour the batter into 2 pans of 30 x 40 cm, and then cook it in the oven at 160°C for 25 minutes.

Chocolate glazing ( dark / white ) :

500         gr            ChefMate Dark  White chocolate Compound

250         gr            milk

250         gr            fresh cream

100         gr            glucose

50           gr            castor sugar

15           gr            gelatine

50           gr            cold water

Cara membuat :

·         Heat the milk, fresh cream, glucose, and castor sugar, then pour it into Chefmate Dark/White Compound. Mix until the chocolate dissolve.

·         Soak the gelatine in some cold water, then add and mix well.

·         Let it cool until ready to use.

Ganache Filling :

500         gr            Chefmate dark Chocolate Compound

500         gr            fresh cream

100         gr            unsalted butter

25           gr            glucose

How to make it :

·         Boil the fresh cream and glucose then add it into minced Chefmate Dark Compound. Mix thoroughly until the chocolate dissolve.

·         Add the unsalted butter, mix well.

Mocca mousse :

300         gr            Chocolate glazing

200         gr            whip cream

                                Mocca pasta, as you need

How to make it :

·         Mix all ingredients well.

Finishing:

·         Set a cake with chocolate ganache filling on top.

·         Smear some mocca mousse on top of the ganache filling

·         Do the same thing until you create 3 layers.

·         Smear all of the top surface with the mocca mouse, store in a freezer until chilled.

·         Pour the top surface with chocolate glazing.

·         Decorate the cake with ChefMate White Chocolate Compound.