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320ml coffee water, room temperature (1 tsp instant coffee brewed up to 320ml)
Ganache
225gr dark cooking chocolate, chopped
180ml liquid whipcream/55gr whipcream powder dissolve in 120ml water
1 tbsp butter
Complementary
shaved chocolate, cherry
How to Make Maestro Mayonnaise Chocolate Cake
CAKES:
1. Mix ingredients B, sieve, set aside
2. Mix ingredients A on high speed until they are pale and fluffy but don't need to leave traces (3 minutes)
3. Preheat the oven to 180C
4. Enter Maestro Mayonnaise @maestromayonais, mixer on low speed until combined, help stir with a spatula so it doesn't settle
5. Enter the flour mixture alternately with coffee water (first flour, ending with flour) while in the mixer on the lowest speed
6. Help stir with a spatula (don't overmix)
7. Pour the dough into the mold, bake for 35-45minutes/adjust according to your respective oven (Do a toothpick test), remove from the mold, let it cool a bit before removing it from the mold.
GANACHES:
1. Heat the whipcream and butter while stirring (no need to boil)
2. Pour into a heat-resistant container containing chopped chocolate, let stand for about 2 minutes until the chocolate melts, stir/whisk until blended
Solution
After the cake has cooled, pour the ganache over the cake and spread it evenly, sprinkle with shaved chocolate and give the cherry
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