Скачать или смотреть Chocolate Dream Cake Recipe | Eggless | No bake | Chocolate Pudding

This video is about a Trending Chocolate fantasy cake or Chocolate dream cake as they call it which was popularized by Le Sucre Lab. MotherBee has decided to re-create this cake using her popular chocolate moist cake recipe and using her favorite brand of chocolates Selbourne and Callebaut Chocolates. There is a detailed explanation of the whole process to make it easier for you to understand.

This version has 7 or more layers of chocolate goodness, unlike the original popularized version which only has 5 layers.

the layers are:

1. No Bake Eggless chocolate moist cake
2. Chocolate Ganache
3. Eggless Chocolate Mousse
4. Cocoa
5. Chocolate Marshmallow
6. Chocolate
7. Chocolate crispearls


Chocolate fantasy cake
Ingredients:
100g all-purpose flour
60g cornstarch
55g cocoa powder.
210 white granulated sugar
1 tsp baking soda
½ tsp baking powder
1 tsp fine salt
5g vanilla
61g vegetable oil
220g of fresh milk
25g vinegar
100g Selbourne dark chocolate compound
Coffee

1. In a bowl put all the dry ingredients. ( Cornstarch, flour, baking soda, baking powder, cocoa powder and fine salt), then mix it until blended.
2. Sift all the ingredients. Then mix again until all ingredients are incorporated. set aside.
3. Heat the milk for 1 min.
4. In another bowl Mix the oil and vanilla.
5. Put the chocolate in the milk then let the chocolate melt.
6. Put the coffee in. Then mix.
7. Add the oil-vanilla mixture.
8. While mixing add the vinegar and the sugar. Continue mixing until all the sugar is dissolved.
9. Add the dry ingredients to the wet ingredients. Continue mixing Until it turns dark and shiny.
10. Put baking paper in an 8-in pan and grease the sides.
11. Put 300g of the mixture in the pan.
12. Steam it for 1hr and 15 minutes (it depends on the steam) or put it in the oven for 30 minutes.

Chocolate ganache
100g cream
100g butterscotch chocolate chips
100g dark chocolate compound

1. Heat cream up to 60oc
2. In a bowl mix the heated cream and the chocolate chips.
3. Leave it to soak in hot cream for 2 to 3 minutes then stir until chocolate is melted.
4. Keep on mixing until all chocolate is melted and properly mixed with the cream.
5. The consistency should be smooth and shiny and pourable.


For the chocolate marshmallow
4 sheets of gelatin or 4 tsp gelatin powder
25g dutch cocoa powder
65g water
140g white sugar
100g glucose
5g vanilla
50g Callebaut's milk chocolate callets

1. Soak the gelatin in 1/3 cup of cold water. Let it bloom or soften, set it aside.
2. Sift dutch cocoa powder.
3. In a pan put the water add the sugar and glucose.
4. Heat the sugar and water mixture until it reaches the soft ball stage (112oc)
5. Pour the sugar syrup into the bloomed gelatin. Mix quickly.
6. Add the cocoa powder. Mix it.
7. Add vanilla. Mix until it thickens, is lighter in color, and almost doubled in volume.
8. Add the Callebaut milk chocolate callets.
9. Continue mixing for 3 minutes. The chocolate will be melted at this stage.
10. Pour the chocolate marshmallow into the steamed base cake, just a thin layer.
11. Chill for 10-15 minutes or until set.
12. Add Callebaut's milk chocolate crispearls for added crunch and texture.
13. Pour the dark chocolate ganache just to cover the first 3 components.
14. Chill again for 5 minutes.
15. Prepare simple chocolate mousse.

Chocolate mousse
50g condensed milk
300g cream
5g vanilla
100g dark chocolate ganache


1. Add condensed milk to the cream.
2. Whip cream until thick.
3. Add vanilla. Continue mixing until thick, it should double in volume but still glossy and not dry.
4. Fold in dark chocolate ganache into whipped cream.
5. Add chocolate mousse on top of the chocolate ganache layer, and chill for 5 minutes.

6. Melt at least 100g of the dark chocolate compound. Add oil.
7. Pour the melted chocolate on top of the mousse layer and let it set.
8. Sift dark chocolate.
9. Sprinkle some Callebaut milk crispearls on top.

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