Gluten-free Chocolate Cake｜HidaMari Cooking
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- Опубликовано: 29 сен 2024
- Hello☺Thank you for watching my video.
Today I made a chocolate filled shortcake made with chocolate cream.
Co-baked sponge cake made with rice flour tends to be dry, but adding more heavy cream makes it moist and bakes well.
Eggs tend to foam up better when roasted in hot water, but rice flour easily absorbs water and becomes dry.
The tips for making a fluffy sponge cake are,
(1) Beat the eggs until they are white and fluffy. The standard for whisking is until large air bubbles disappear and the texture becomes fine.
(2) As soon as you add the fats and oils, mix them together and put the cake in the oven immediately. Since the cocoa and heavy cream are the fats in this recipe, work quickly in steps 2 and 3.
(3) Preheat the oven thoroughly. If the oven temperature is low, it will take longer for the heat to transfer to the center of the sponge cake, causing it not to puff up.
If you are making the cake with cake flour instead of rice flour, reduce the amount of heavy cream to 25g.
For the chocolate whipped cream, whip the heavy cream first to a loose consistency before adding the ganache to obtain a smooth texture.
▷Ingredients:
■Cocoa sponge cake (15 cm)
2 whole eggs
60 g sugar
52 g rice flour
8 g cocoa powder
30 g heavy cream
Chocolate cream
120 g couverture sweet chocolate
60g milk
170 g heavy cream
10 g sugar
5 Ferrero Rocher
▷Preparation:
1. Preheat oven to 170℃.
2. Prepare the water for boiling.
▷How to make:
1. Make the cocoa sponge cake. Beat the whole eggs in a bowl, add cane sugar and beat until white and fluffy. 2.
2. Shake the rice flour and cocoa powder, add and mix 40 times. 3.
3. Add a little of ② to the heavy cream and blend the cream and dough together. Add ② and mix about 15 times.
4. As soon as the batter is mixed, pour the batter into a mold and bake in a preheated oven at 170℃ for 20 to 25 minutes.
5. Immediately remove the sponge cake from the mold and take off the heat.
6. Slice the sponge cake into 3 pieces. (It is best to slice the sponge cake the same day it is baked, as the sponge cake tends to be sticky if sliced the next day.)
7. Melt the couverture sweet chocolate in a pan of simmering water until smooth.
8. Add milk in two parts, mixing well each time until glossy. Remove from the hot water bath and allow to cool.
9. Add the sugar to the heavy cream and beat gently while chilling in ice water.
10. Remove the whipped heavy cream from the ice water. Add 100 g of the chocolate from (8) and whisk until stiff peaks form.
11. Squeeze the chocolate cream onto the sponge cake and flatten the cake.
12. If the chocolate from (8) has cooled and hardened, warm it over a hot water bath to melt it, and spread it over (11).
13. Place the Ferrero Rocher on top and decorate with cream.
米粉と生クリーム•全卵共立てで作る、パサパサしないチョコレートケーキは美味しそうですね🤤🍫🤎🎂トッピングのチョコクランチと蝶の飾りもかわいいですね💞🟤🍫&🦋🎀
aku sangat menyukai video pembuatan kue🫠🫠
Beautifully lush and decorated as always~💖🍫🍰😋
米粉で作るチョコレートケーキ美味しそう！飾りにのせてるチョコクランチと蝶々が可愛いしおしゃれ！
米粉入りのチョコレートケーキ美味しそうですね。観たら食べたくなってきます!😊
Sumptuously layered chocolate birthday cake!
Your videos are amazing! I watch them all the time.🤩
I want to make the chocolate cake recipe in a 22 cm pan instead of a 15 cm pan. How should I adjust the ingredient amounts?
After adding the chocolate sauce into the cream, it ends up lumpy and watery... Do you know why? What did I do wrong 🤔
Thank you for sharing! My husband has to eat gluten free so he’d love this cake.
.-.
昨日作ってみたけど私の手順が悪くてスポンジが上手く焼けませんでした😭概要の「ふんわりとしたスポンジケーキを作るには」の所をよく読んでから作らないといけませんでした😅またリベンジします🔥今度は成功させます💪
Excellent preparation 👌
美味しそう
ガナッシュはパサつきやすいので、ナッペしない作り方は綺麗に仕上がりますよね✨️
トップのグラサージュも綺麗✨️
中にナッツやバナナをサンドしても美味しそうですね😁✨️
米粉って、もっちりとしてふわふわですもんね！💖
作ってみたいっ！！🤩✨💓
蝶々のプレートも可愛かったぁ〜…🥰✨💞
J'ai hâte de le préparer ! ❤
❤❤❤ Thank you for sharing your experience and knowledge, its very helpful for me .
Looks so delicious 🤤 Can I have a piece of cake please? I'll send you my address lol
Great cake recipe but a warning to people watching this that the Ferrero Rocher you put on top are not gluten free. They contain wheat flour.
米粉のスポンジケーキは生地の仕上がりが薄力粉とは違い難しいイメージです😂メチャ美味しそう✨💕
ロールケーキをマスターしたのでこちらも頑張ります😊
ロールケーキマスター！ぜひぜひ〜♪
Always a perfect award goes to 'HidaMari'
Absolutely amazing!
明日作ってみまちゅ
チョコレート🍫ケーキ🍰美味しそう🤤
Thank you so much for the tips! I've always wanted to try baking with rice flour and your video is super helpful for a beginner like me, i just want to ask you about the texture (it looks fluffy😍) and the taste compared to cakes made with cake flour. And if there is a recipe that calls for cake flour but i want to use rice flour instead, how to substitute it concerning the amount, is there anything i can add to have a nice result please?
Thank you for your question!
If you are replacing the cake flour with rice flour, I would suggest using 90% rice flour.
Rice flour tends to absorb moisture more easily than cake flour, so it tends to be crumbly.
If you have a favorite recipe, try replacing it with 90% and adjust the amount to your liking.
However, I wanted this sponge cake to be firm and tall.
So I increased the water content (heavy cream is the water content in this example) slightly without reducing the rice flour.
I hope this helps.
質問ありがとうございます！
薄力粉のレシピを米粉に置き換える場合、90％を目安にするとよいかと思います。
米粉は水分を吸いやすいので、パサパサとした食感に仕上がりやすいです。
お気に入りのレシピがあれば90％置き換えて作ってみて、そこから好みの分量に調整していくと良いです。
ただし、私は今回のスポンジケーキはしっかりとした固さと高さを求めました。
なので米粉を減らすのではなく、代わりに水分（今回の例では生クリームが水分です）を少し増やしています。
参考になったら嬉しいです。
@@HidaMariCooking now I get it! Honestly, you're the first one to break down the basics and tips on using rice flour in baked goods, so thank you so much for your help I really appreciate it😊 and I'm definitely trying this cake out as my first ever rice flour cake!
Nice love it, arigato😇💜
Deliciously Nice 🤍🤍
Is it for your own birthday cake? Or your husband's birthday?
My sister was born in June♡
@@HidaMariCooking well, I wish her happy birthday 😍😍 by the way, I love your videos and thank you for replying my comment🥰 I feel delighted
Excellent
That looks lovely!
Looking so yummy 😋
こんばんは🌛
生クリームは何％がいいでしょうか？
タカナシの35%を使うことが多いです！軽いクリームに仕上がります。
40％以上のクリームを使うと濃厚な感じに仕上がりますよ〜☺
Maravilhoso!!!! 😮
Stunning! ❤❤❤🍰🌹
😍👍👍👍❤️❤️❤️🇺🇦
Lindo 🤩!!!
Hmmm yummy
❤❤❤❤❤❤❤
❤
❤❤❤
お菓子作り始めた頃はパサパサしてて今は漸く慣れてきたんですけどこのチャンネルなら絶対に失敗しませんね！
これは早速明日、試してみたいと思います！
チョコスポンジはただでさえ膨らみにくいのに、ちょっと混ぜすぎでは？🤧
垂らした跡も残らずツヤっとしちゃってるから、焼き上がりも低い気がします…