Mango chocolate cake hundred Hong

 Something to continue to practice without incident, dock, they are ultra-high alert, so I raised my camera did not focus on the good, they have fled gone ~~~~~~~~  Canon lenses are basically the . overcast shot of the film, is not always sunny in the color ~
Chocolate Glaze the cake, in fact, do not the first time.
Husband birthday last year, I worked for him a birthday cake, plus multi-level Chocolate Glaze. from start to pour a good chocolate sauce, has been very smooth, very smooth surface leaching. I shower surface to be solidified, intends to use the cake from the grid on a shovel to move the cake tray tall, the way I do not know my hand shakes a little or a little hand side of the cake stand for a hit on the ground, falling a step on confused.
this end, the cruelty like nightmares.
final step to only a thin decorative , but because the tremor was about to give up full power to do. self-baking, I have suffered numerous setbacks, large and small, but this time not as depressed as I have lost confidence.
over half a year, the courage of the drum again and again, yesterday I was playing with a handful of chocolate cream face. Fortunately, Glaze the cake was finally solidified successfully moved to the plate.
million Hong Mango chocolate cake:
chocolate sponge Hong mango cake
hundred mango syrup

milk butter chocolate cinnamon chocolate sauce
Musi
chocolate sponge cake:
Materials: egg 3 / 80 g fine caster sugar / flour 50 g / 15 g cocoa powder / practices:
1, beat egg yolks with 30 grams of sugar to the color white.
2, 3 times by adding egg white 50 grams of sugar until neutral foam, mixed with egg yolk absorbed, add the flour sifted, mix well.
3, pour the batter into the pan silica gel has been laid to draw three 16m diameter circle, bake 170 degrees for about 10 minutes.
4, the baked cake cool, trim edges, which dredged the middle of a piece of cake, about 2m wide and into the side of the ring, spare.
million Hong mango milk sauce:
materials: egg yolk 2 / Fine caster sugar 30 g / 60 g unsalted butter / passion fruit juice (filtered seeds) 60ml / mango juice 60ml (filtered pulp)
practice:
1, lightly beaten egg yolks, add sugar, passion fruit juice and mango juice , mix well.
2, butter cut into small, and juice into the egg with the milk pot, small fire, and cook stirring, until the finger can be used to draw a clear line of wood shovel back when, from the fire, cooling backup.
mango syrup:
material: the amount of mango juice 1 / fine caster sugar 1 tbsp / Mango Rum 25ml
practice:
1, mango juice with sugar, with small fire from the fire after boiling.
2, cooled by adding mango rum, mix well spare.
cinnamon chocolate Musi:
materials: chocolate (53%) 100 g + (70%) 40 grams / light cream 320ml / 25 g fine caster sugar / cinnamon 1 / 4 spoon
practice:
1, light cream, sugar, boil with medium heat from heat, add chocolate and cinnamon, place 1 minute.
2, with Guapi knife and stir until chocolate is completely melted, cooled, back.
chocolate sauce:
materials: water 90 g / fine caster sugar 80 g / 210 g light cream / cocoa powder 90 g / luck D-chip 10.5 g
practice:
1, the ice water till soft gelatin film; cocoa powder, sifted, alternate.
2, water, light cream and sugar over medium heat until boiling flame, pour the cocoa powder, cocoa powder, stir until all melted, re-heating, while stirring heated to boiling remove from heat.
3,   pieces and stir until completely melted and
4, filtered, cooled to 40 degrees.
combination:
1, the two round, a ring of chocolate sponge cake, mango syrup on the smear amount, first put in a round cake mold, pour in 1 / 2 the amount of chocolate curtain Adams, smooth.
2, put the ring of chocolate sponge cake in the middle to squeeze onto the amount of milk per fragrant mango sauce, leaving about 2 teaspoons chocolate Musi, Musi pour the remaining chocolate in the mold, smooth.
3, cover the last one round chocolate sponge cake, chocolate Musi the 2 key wipe evenly on the cake, refrigerate until set.
4, cake mold release, the chocolate sauce pour in the entire cake, refrigerate until solidified surface can be decorated shower or enjoy.