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HomeDessertTriple chocolate fudge cake

Triple chocolate fudge cake



– Dark chocolate

– Cocoa powder

– Weak flour

– Egg

– Sugar

– Butter

– Milk




1. Add dark chocolate and butter and melt in a doubleboiler.

2. When the chocolate is melted, add soft flour,cocoa powder, and milk and mix.

3. Add eggs and sugar to a new bowl, mix, then mix instep 2.

4. Pour the well-mixed dough into a square mold andbake for 20 minutes in an open oven preheated to 170 degrees.

5. Take a break for about 1 hour at room temperature.

6. Sprinkle cocoa powder on top of the finished cakeand top it with ground dark chocolate to finish.


Information on our food

What is Purge?

A type of sugary spread candy, it is a popularAmerican snack and dessert made by mixing sugar, butter, and milk. It is softand fluffy, and has a texture that melts when you put it in your mouth. Stiruntil the sugar, milk, and butter are completely melted, heat, and cool toharden. It first appeared in the United States in the late 19th century and isknown as a candy made by measuring incorrectly in the process of making caramel.


What is chocolate?

Chocolate is a kind of sweet-tasting snack made byadding sugar to cacao mass refined from cacao beans. The etymology is derivedfrom chocolate, which means bitter water in Nahuatl, a drink made from cacaobeans and red pepper by the Mexican Messica. For reference, chocolate mold isvery bitter, so it’s good to taste it carefully.


Chocolate is hardened into a solid, or powdered intoa liquid to drink, and is used as an ingredient in many desserts. Just like thechocolate cookies we made today.


Cacao, the raw material of chocolate, was used as adrink or medicine by Mexican natives, calling cacao beans, the seed of cacao, agift from God, and was also used as currency. Later, European explorersencountered it and became known to the West. At that time, it was very bitterbecause no sugar was added and was drunk only in beverage form, so it was saidto be very different from chocolate in solid form today. At that time, therewas no sugar in America, so it is said that people enjoyed the spicy and bittertaste by adding red pepper. After being introduced to Europe, people starteddrinking it with sugar to reduce the bitter taste. In the 1800s, manufacturingtechnology was developed in the Netherlands and spread to other countries.After that, it was made into the same shape as today’s milk chocolate by DanielPeter and Henri Nestlé in Switzerland.


Types of Chocolate

Chocolate is classified according to various criteriasuch as taste, material, and shape. Today, we are going to look at the typesaccording to taste.


– Dark Chocolate:

– Milk chocolate

– White chocolate

– Ruby Chocolate

– Ganache

– Praline Chocolate



What is a cake?

A cake is a dessert baked in a specific shape withflour, butter, milk, eggs, and sugar as the main ingredients. Commonly knowncakes are generally composed of a sheet (genoise) and decorations, which aredecorated with whipped cream, strawberries, sweets, and fruits on the sheet.

The modern concept of cake baked with baking powderand sugar began in earnest in the 19th century and has become an important foodfor anniversaries.


Traditional kind

– Sponge Cake

Sponge cake is used as a base sheet for cakes and isthe basis for many cakes. It is a basic cake that corresponds to a cakecommonly referred to in a general concept. Almond sponge cake, whipped creamcake, Christmas cake, and many other types of cakes are sponge cakes. It is mainlymade by pouring the dough into a round cake mold and baking it, using the mostbasic ingredients such as flour, eggs, and sugar, and sometimes simply addingspices to the dough. At this time, the names are subdivided, such as almondsponge cake and chocolate sponge cake, depending on the flavors added. Aftercompletion, when used to make soft bakeries such as castella, no specialdecoration is required, and when used as a basis for other types of cakes,various ingredients are added, such as sugar coating with jam or cream on thesurface or decoration with fruits.

It got its current name not only because of itsfluffy texture, but also because the dough swells like a sponge when baked inthe oven. It is also called Genoise because it originated in Genoa, Italy.


– Chiffon Cake

Chiffon cake has a soft and moist feel like silk, andis derived from the word chiffon in France, which means silk. It has a fluffytexture and tastes similar to sponge cake, but it does not dry out or hardeneasily because it contains a lot of oil and eggs. Since the chiffon cake has aunique shape with a hole in the middle, there is a special mold for baking thechiffon cake. After the dough is baked, it is common to serve it afterdecorating it with syrup or whipped cream, etc., rather than serving it as itis. They are named according to the ingredients added, such as white chiffoncake, black tea chiffon cake, green tea chiffon cake, and apple mango chiffoncake.


– Cheesecake

Cheesecake (cheese cake) is a cake made with cheeseand milk, such as cream cheese or cottage cheese, as the main ingredients, richin milk fat, and the taste is not sweet and soft. There are various types suchas New York cheesecake, soufflé cheesecake, Oreoberry cheesecake, meringuecheesecake, and American cheesecake, which can be largely divided into moistsoufflé style, rich New York style, and cold rare style.[9] ] There are varioustypes depending on the country or cooking method and form, but cheesecake isbasically made by baking after placing the dough made using milk and cheese ona sheet such as castella or white bread.

The origin of cheesecake seems to go back to ancientGreece, and it is estimated that tartlets made with cheese that people enjoyedeating at this time may have been the beginning of cheesecake. Cheesecake issometimes classified as a custard pie rather than a cake depending on opinions.


– Tiramisu

Tiramisu is a cake derived from ‘tirare (lift up) +mi (me) + su (up)’, meaning ‘to feel good’ in Italian. Sponge cake sheetssoaked in espresso syrup and mascarpone cheese Traditional Italian creamcheese, chocolate syrup, etc. are alternately piled on top of each other,sprinkled with cocoa powder on top, and then chilled to harden. Unlike othercakes, tiramisu is served in a bowl or cup designed specifically for tiramisubecause it is easy to get out of shape.

It is an authentic Italian cake that first appearedin Veneto, Italy in the 18th century, but it was only after it was introducedto France that it developed into what it is today. In the United States andJapan, it started to become popular in the 1980s, and in Korea, it wasintroduced in the name of ‘Tiramisu’ following Japan in 1991. However, Tiramisuat this time became famous not as a cake, but as the name of chocolate producedby Lotte Confectionery, and only in the late 1990s did it become more known asan authentic dessert cake.

– Butter Cake

Butter cake is a term that refers to all cakes thatare richly added with butter and are used not only as a dessert but also as ameal replacement. St. Louis Baked Butter Cake and Almond Butter Cake, etc., arecharacterized by a very soft texture and a taste that seems to melt in themouth.

Butter cake evolved from pound cake. Pound cake is acake that is baked for a long time over a low heat and was first made inEngland. Its name comes from a recipe for pound cake, which is made with thebasic ingredients, such as eggs, flour, sugar, and butter, set to 1 pound.Recently [when?], rather than pointing to a specific cake, plain butter cakeand cakes made by adding dried fruits to this plain butter cake are collectivelyreferred to.

– Roll cake

Roll cake is also called Swiss roll in English andoriginally meant a cake with jelly, but in the process of developing as a basicitem of Western-style bakery, syrup and whipped cream were spread on the cakesheet and other ingredients such as fruit were spread. It came to be used as aterm referring to a column-shaped cake made by rolling a sheet after adding(filling).


– Mousse Cake

Mousse cake is a soft cake like foam, ‘mousse’ isFrench for soap or beer foam. It is a form of whipped cream, egg whites, andgelatin added to a puree of ground fruit and then raised on a sponge cakesheet. It is a distinctive feature from other cakes that it must be frozenafter completion. And because of these characteristics, it has a texturebetween ice cream and jelly.

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