Christmas chocolate cake “Petit Noël Chocolat” Imitate convenience store cakes

Merry Cacao Mass ! ∴∵ゞ(´ω`*) ♪
This time, I made a stiff imitate of convenience store sweets.

Uchi Café x GODIVA Petit Noel Chocolat which was sold at the convenience store “Lawson”.
800 yen (tax included) (Ends while supplies last and until December 25, 2021)

I learned a lot from taking the cake apart and measuring it, and guessing the ingredients used, and it was a lot of fun.
I think I was able to make it look pretty similar.
Now I wonder what I’ll copy next time.

[Gateau Chocolat] 12cm round shape
Chocolate: 50g
Butter: 25g
Fresh cream: 25g
1 egg
38g granulated sugar
Flour: 15g
Pure cocoa powder: 15g
Sift together the flour and pure cocoa powder twice.
Line a 12cm mold with baking paper.
While melting the chocolate, add the cream and let it emulsify.
When the ganache is ready, add the butter and melt it.
Crack the eggs, add the granulated milk and mix to a stiff peaks.
Pour the chocolate mixture into the egg mixture and mix.
Mix in the pre-beaten flour.
Preheat the oven to 170°C and bake for 35 minutes.
Cut into 13mm pieces.

Milk chocolate
Payuté Feuilletine

Sweet chocolate: 50g
Fresh cream: 20g
Syrup: 3g
Unsalted butter: 5g
Melt the chocolate.
Add the cream and syrup and bring to a boil in the microwave.
Stir to emulsify. When the temperature reaches around 40℃, add the butter.


[Mousse Chocolat]
A – 56% couverture: 80 g
A – Fresh cream 36%: 80g
B – Fresh cream 36%: 70g
[recipe] 1.
Whip the cream from B.
Melt the chocolate from A and bring the cream to a boil to make the ganache.
Mix the whipped cream into the ganache and pour into a mold.

A – Granulated sugar: 25g
A – Cocoa powder: 10g
A – Water: 15g
A – 35% whipping cream: 13g
A – gelatin sheet: 1.5g
[Method] 1.
Soak the gelatin in cold water.
Combine A in a small saucepan and stir over heat to dissolve.
When the mixture comes to a boil, add the cream and stir, then bring to a boil again.
When it comes to a boil, add the drained gelatin and mix well.
Strain and finish.
Pour the mixture when the temperature is about 30-35℃.


Cacao nibs
Cut and roast almonds and cacao nibs as needed for topping.

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