{"id":1865,"date":"2024-06-02T22:48:55","date_gmt":"2024-06-02T14:48:55","guid":{"rendered":"https:\/\/amwangingredients.com\/?page_id=1865"},"modified":"2024-06-06T00:34:53","modified_gmt":"2024-06-05T16:34:53","slug":"recipe","status":"publish","type":"page","link":"https:\/\/amwangingredients.com\/zh\/recipe\/","title":{"rendered":"Recipe"},"content":{"rendered":"
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American Chocolate Cake<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients :<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A<\/span><\/strong><\/p>

Ambrand\u00a0Choco<\/span>late Cake Mix<\/span><\/strong><\/p>

Water<\/p>

B<\/span><\/strong><\/p>

Cake Flour<\/p>

C<\/span><\/strong><\/p>

Castor Sugar<\/p>

Margerine<\/p>

D<\/span><\/strong><\/p>

Eggs<\/p>

Chocolate Ganache<\/strong><\/p>

Dark Compound<\/p>

Non-Dairy Cream<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u00a0 \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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325g<\/strong><\/p>

500g<\/p>

\u00a0<\/p>

400g<\/p>

\u00a0<\/p>

800g<\/p>

400g<\/p>

\u00a0<\/p>

500g<\/p>

\u00a0<\/p>

\u00a0 170g<\/p>

120g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Method<\/strong><\/span><\/p>

1. Pour ingredients A<\/strong> into bowl use hand whisk combine well become chocolate paste. Sieve ingredients B<\/strong> then set a side for spare .<\/p>

2. Put ingredients C<\/strong> into mixing bowl use flat beater slow speed 1 minute , then switch to medium speed to beat until C<\/strong> mixture is whipped , then slowly add in D<\/strong> , make sure margarine and egg is combine well each time then after adding the egg .<\/p>

3. Scrape down the side , firstly add in A<\/strong> mixture switch to slow speed to mix well .<\/p>

4. Secondly add in B<\/strong> into margarine mixture mixed well , divided 450g each in 6inch circle mold .<\/p>

5. Baked at 180\/180 celcius for 40 minutes. (Baking conditions vary depending on oven characteristic.)<\/p>

6. Remove from oven then place on wire tray to cool before decoration .<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Dark Chocolate Mousse Cake<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients :<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A1 Chocolate Sponge Cake<\/span><\/strong><\/p>

Ambrand Chocolate Sponge Mix<\/strong><\/p>

Eggs<\/p>

Water<\/p>

A2<\/span><\/strong><\/p>

Oil<\/p>

A3 Mousse<\/span><\/strong><\/p>

Ambrand Chocolate Mousse Powder<\/strong><\/p>

Milk<\/p>

A4<\/span><\/strong><\/p>

Non-Dairy Cream<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u00a0 \u00a0 \u00a0 \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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500g<\/strong><\/p>

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 500g<\/p>

125g<\/p>

\u00a0<\/p>

125g<\/p>

\u00a0<\/p>

400g<\/p>

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0500g<\/p>

\u00a0<\/p>

2000g<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Method<\/strong><\/span><\/p>

Chocolate Sponge Cake<\/strong><\/p>

1 .Pour A1<\/strong> ingredients into mixing bowl low speed for 1 minute by wire whisk.<\/p>

2. Change to high speed and beat for 6 minutes.Then medium speed for 1 minute balancing the bubbles inside the batter.<\/p>

3.Gradually add in A2<\/strong> and mix for 30 seconds at low speed.<\/p>

4. Fill 280g batter into 7 inch circle mould .<\/p>

5. Bake at 190\/150 Celsius for approximately 30 minutes. ( Baking condition depending on oven characteristics )<\/p>

Mousse<\/strong><\/p>

1. Double boiled A3<\/strong> mixture stiring until completely dissolved .<\/p>

2. A4<\/strong> whisk until medium peak formed , then fold in with A3<\/strong>.<\/p>

Assemble<\/strong><\/p>

1. Divided chocolate sponge cake into 3 layers.<\/p>

2. Pour 250g mousse into 8 inch mousse ring , then place a layer of cake . Repeat the step.<\/p>

3. Keep in freezer for 6 hours or overnight.<\/p>

4. D\u00e9cor with chocolate glaze & chocolate belt.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

American Chocolate Cake Ingredients : A Ambrand\u00a0Chocolate Cake Mix Water B Cake Flour C Castor Sugar Margerine D Eggs Chocolate Ganache Dark Compound Non-Dairy Cream \u00a0 \u00a0 325g 500g \u00a0 400g \u00a0 800g 400g \u00a0 500g \u00a0 \u00a0 170g 120g Method 1. Pour ingredients A into bowl use hand whisk combine well become chocolate paste. …<\/p>\n

Recipe<\/span> Read More »<\/a><\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"class_list":["post-1865","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/amwangingredients.com\/zh\/wp-json\/wp\/v2\/pages\/1865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amwangingredients.com\/zh\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/amwangingredients.com\/zh\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/amwangingredients.com\/zh\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/amwangingredients.com\/zh\/wp-json\/wp\/v2\/comments?post=1865"}],"version-history":[{"count":72,"href":"https:\/\/amwangingredients.com\/zh\/wp-json\/wp\/v2\/pages\/1865\/revisions"}],"predecessor-version":[{"id":1947,"href":"https:\/\/amwangingredients.com\/zh\/wp-json\/wp\/v2\/pages\/1865\/revisions\/1947"}],"wp:attachment":[{"href":"https:\/\/amwangingredients.com\/zh\/wp-json\/wp\/v2\/media?parent=1865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}