Hello.
I'm Boone Bake.

Today, I made a chocolate cake that the whole family can enjoy for Christmas.
I'm going to try making it with chocolate and caramel.
It goes well with chocolate, but if you are reluctant to make caramel because you are not confident in making caramel, try making it like this video.
You will be able to make caramel well without difficulty.

Today, I made Chocolate Biscuit Joconde to give it a different texture.
It went well with the mousse cake.
Then I will briefly explain about mousse cake and biscuit joconde.

"Mousse" in French means foam.
It is a cream that is light and soft like foam.
You can taste the softness of ice cream and the chewiness of jelly at the same time.

Pate a Biscuit Joconde (Pate a Biscuit Joconde) is a cake batter that is often used to wrap or stick to the bottom or sides of a cake.
It is made from almond flour, not wheat, and usually mixed with meringue.
Usually, the thickness is about 5mm, and syrup or cream is applied to make it moist.
I personally like it because it has a deep flavor because it uses almond flour.

A harmony of sweet chocolate and caramel~
Then, shall we make it together?

How to make it~~!
check point!
Well then...

Let's get started.

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#ASMR #chocolatemoussecake #caramelcake #CookingProgram

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● Ingredients
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
(Chocolate is minced, flour is before sieving)


● Cake finished size ( 18cm*18cm*5cm )

● Chocolate Biscuit Joconde
( Mold 29cm * 38cm )

2 eggs
50 g sugar ( 4 Tbsp )
3ml vanilla extract

65 g almond powder ( 1/3 cup + 1 Tbsp)
15 g allpurpose flour ( 2 Tbsp )
17g cocoa powder ( 3 Tbsp )

2 egg whites
35g sugar ( 2 Tbsp+2tsp )

15g unsalted butter ( 1 Tbsp )

● Dark dark chocolate mousse cream
2 yolks 2
25 g sugar ( 2 Tbsp )

70g milk ( 1/4 cup )
70g heavy cream ( 1/4 cup + 2 tsp)
3ml vanilla extract

4g powdered gelatin (1/2Tbsp)
20 g water ( 1 Tbsp + 1 tsp )

210g dark chocolate ( 1/2 cup + 1/3 cup )

325g whipped cream (1 cup + 1/3 cup)

♥ Caramel Mousse
58g sugar ( 4 Tbsp + 1/2 Tbsp )
20g starch syrup (or glucose) ( 1 Tbsp )
20 g water ( 1 Tbsp + 1 tsp )

27 g water ( 1 Tbsp + 2 tsp )

3 g of gelatin
[ 3g powdered gelatin ( 2 Tbsp )
+ 15g water ( 1Tbsp + 2 tsp ) ]

25g condensed milk ( 1 Tbsp + 2 tsp )
140 g heavy cream ( 1/2 cup + 1 Tbsp + 1 tsp)


● syrup
35 g water ( 1 Tbsp + 1 tsp )
15 g sugar ( 1 Tbsp )
5 ml of rum ( 1 tsp )


● Dark Chocolate Mirror Glaze
   • 카라멜 헤이즐넛 초콜릿 케이크 / Caramel Hazelnut C...  

25 g water ( 1 Tbsp + 2 tsp )
50g sugar ( 1/4 cup )
50g starch syrup ( 1/4 cup + 1 tsp )
32g sweetened condensed milk ( 2 Tbsp )

4g powdered gelatin ( 1/2 Tbsp )
+ 20g water )

50 g dark chocolate ( 1/3 cup )


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I have included the process and explanation as much as possible in the video.


Thank you for watching.

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