Receta de pastel de chocolate y café

by Cooking Tree
Pastel De Chocolate Y Café

En Cooking Tree, el pastel de café y chocolate está en el menú y le mostraremos cómo hacerlo desde cero.

Hice un pastel de moca donde puedes sentir el sabor del chocolate amargo y el café juntos ~
Utilicé una hoja de pastel suave y masticable, y la textura era realmente buena ~

Como la hoja es bastante densa, hay que tener un poco de cuidado al cortarla, pero creo que es una hoja realmente deliciosa y satisfactoria~

Estaba lloviendo y estaba oscureciendo, así que tuve que meterlo en el frigorífico durante unos 30 minutos para que se endureciera porque tenía prisa por disparar.
Es simple, pero el sabor es muy rico y profundo, así que lo comí delicioso~

Creo que sería mejor cortar el pastel en varias formas y terminarlo en lugar de cortarlo como yo.

Disfruta viendo ~~♬~

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Pastel De Chocolate Y Café
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Pastel De Chocolate Y Café

Rating: 5.0/5
( 85||1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 120 calories 19 grams fat

Ingredients

  • 3 yemas de huevo
  • 20 g de azúcar
  • 1g de sal
  • 25 g de aceite vegetal
  • 40g de leche
  • 3g de extracto de vainilla
  • 3g de café instantáneo en polvo
  • 40 g de harina para repostería
  • 10 g de cacao en polvo
  • 2 g de levadura en polvo
  • 3 claras de huevo
  • 60 g de azúcar
  • 50 g de nata espesa tibia
  • 2 g de café instantáneo en polvo
  • 80 g de chocolate negro
  • 160 g de nata espesa

Instructions

  1. Mezclar la yema de huevo con el azúcar y la sal, agregar el aceite vegetal y mezclar, luego agregar la leche, el extracto de vainilla y el café instantáneo en polvo y mezclar.
  2. Tamizar la harina blanda, el cacao en polvo y la levadura en polvo y mezclar.
  3. Cuando aparezcan burbujas grandes mientras se bate la clara de huevo, agregue el azúcar en 2 o 3 porciones y bata hasta obtener un merengue con cuernos suaves. Dividir la masa en 3 veces y mezclar.
  4. Verter en un molde, quitar las burbujas de aire, hornear en horno precalentado a 170 grados durante 20 minutos, enfriar, cortar los bordes y dividir en tercios.
  5. Derrita el café instantáneo en polvo en crema fresca tibia, agréguelo al chocolate amargo y cocine en el microondas durante 10 segundos para derretir, mezclar y enfriar.
  6. Si la crema para batir se vuelve espesa mientras se bate, agregue el chocolate enfriado y bata con fuerza.
  7. Aplique crema en una hoja y coloque la otra hoja encima. repite una vez más
  8. Aplicar crema por encima, disponer los lados y endurecer en el frigorífico durante 2-3 horas.

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Vídeo de la receta

Gracias por ver~♥


Buen provecho


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