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

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

You can cook Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's using 20 ingredients and 18 steps. Here is how you achieve it.

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

1. It's of Butter cake batter:.
2. Prepare 100 grams of ○Unsalted butter.
3. It's 80 grams of Granulated sugar.
4. You need 1 pinch of Salt.
5. You need 2 of Eggs.
6. Prepare 1 dash of ⋆Vanilla Extract.
7. You need 100 grams of ◍Cake Flour.
8. It's 1 tsp of ◍Baking Powder.
9. Prepare 1 tbsp of ✿Plain cocoa/pure cocoa.
10. Prepare of Chocolate glacage (icing):.
11. It's 75 grams of Plain cocoa/Pure cocoa.
12. You need 100 ml of Water.
13. It's 80 grams of Granulated sugar.
14. Prepare 100 ml of Heavy Cream.
15. It's 7 1/2 grams of Gelatin powder.
16. You need of Difficulty Level ★★★☆... Intermediate and above.
17. You need 1 of refer tofor details To make the chocolate decorations -.
18. You need 70 grams of Chocolate.
19. Prepare 1 of heaping tablespoon or 1 tablespoon if using sugar syrup Sugar syrup (honey is OK too).
20. You need 10 ml of Simple gum syrup.

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

1. Preliminaries:: Prepare 2 molds, and cover them in paper. Combine the ● ingredients and sift. *Preheat the oven to 170°C before baking..
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..
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"..
4. ~Divide the batter in half. Add the ✿ cocoa to one half of the batter and mix..
5. Pour the individual batters into the prepared molds, and make an indent in the center of the batter..
6. Bake in the oven at 170°C for 35~40 minutes. Remove from the molds and cool on top of a cake cooler..
7. Making the Chocolate Glacage: ⋆Soak the gelatin in three times the amount of water (not listed)..
8. Add in the ◍ ingredients and turn on the heat it dissolve it, add in the cocoa, and mix until smooth..
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..
10. Putting it together: Cut the surface off the cake, cut into two 2cm slices, for 4 slices total..
11. ~Making the round cut-out shape: Cut out large (8cm diameter) rounds from the cakes, and pack the cocoa into the white cake..
12. ~Cut out another circle from the center of the cake: Cut out a small (φ4cm) circle, and place into the opposite cake..
13. Thinly coat the cake with frosting from Step 9, and stack up each slice so that the colors are alternating..
14. Attention: Actually all seven sections are coated with the Step 7 frosting..
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..
16. .
17. Make the chocolate decorations, decorate the cake, ~and it is done!.
18. 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..