I made a cake that is eaten by pouring chocolate on a very, very moist cake sheet. The chocolate sheet, chocolate cream, and chocolate are all covered in chocolate. If you remove the musti right before eating, a waterfall of flowing chocolate flows down beautifully, and I think this fun is really exhilarating. Above all, the sheet was really moist, so I worked with care as if I was handling a baby. I think it is important to control the temperature of the chocolate as it should flow so that the chocolate does not cool too much. It is a simple yet impactful cake because it is really simple to put the sheet dough in a bowl and mix it. It is also easy to make cream.

▶Mold size Mold size : 15cm.

▶Ingredients

90g All-purpose flour

30g Cocoa powder

3g Baking powder

3g Baking soda

125g Sugar

1g Salt

40g Egg

70g Milk

70g Vegetable oil

5g Vanilla extract

70g Hot water (about 70~80℃)

60g Dark couverture chocolate (57.9%)

50g Heavy cream

25g Unsalted butter

100g Dark couverture chocolate (57.9%)

150g Heavy cream

▶Recipe

1. Sift flour, cocoa powder, baking soda, and baking powder in a bowl, add sugar and salt, and mix evenly.

2. Add eggs, milk, and vegetable oil and mix with a hand whisk so that there are no lumps.

3. Add vanilla extract and hot water (70-80 degrees), mix well, and spread in two pans.

4. Bake in an oven at 160 degrees for 25 minutes (preheated at 180 degrees), then turn over and cool.

5. Pour fresh cream over dark chocolate (57.9%), heat in a microwave for 30 seconds, melt, add cold butter, and mix well.

6. Put it in the refrigerator for about 10 minutes and when it thickens, whip it with a whipper to make cream.

7. Apply all the cream on the cake sheet, put the rest of the sheet on it, and then put Moustie on it.

8. Pour fresh cream on the dark chocolate (57.9%), heat in the microwave for 30-40 seconds, mix well, and pour over the cake when the temperature is about 30 degrees.

9. Sprinkle with finely sliced ​​chocolate and lift the mustard upwards to drain the ganache.