JPS5618544A - Chocolate cake - Google Patents

Chocolate cake

Info

Publication number
JPS5618544A
JPS5618544A JP9241979A JP9241979A JPS5618544A JP S5618544 A JPS5618544 A JP S5618544A JP 9241979 A JP9241979 A JP 9241979A JP 9241979 A JP9241979 A JP 9241979A JP S5618544 A JPS5618544 A JP S5618544A
Authority
JP
Japan
Prior art keywords
chocolate
parts
cream
prepared
cake
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP9241979A
Other languages
Japanese (ja)
Inventor
Toshiyuki Oota
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP9241979A priority Critical patent/JPS5618544A/en
Publication of JPS5618544A publication Critical patent/JPS5618544A/en
Pending legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To obtain a cake having unique and excellent taste and flavor, by combining fermented cream with chocolate.
CONSTITUTION: A chocolate cake is prepared by combining fermented cream with chocolate. The antifungal and antidrying properties of the cake thus prepared can be improved further by storing in a case at ≤10°C, pref. at 5W-80°C. For example, a chocolate cream is prepared by heating and mixing 100 parts of steetened chocolate, 50 parts of fermented cream, and 0.3 part of lecithin. On the other hand, a sponge cake is prepared from 100 parts of wheat flour, 80 parts of sugar, 100 parts of eggs, and 30 parts of butter, and sliced to a thickness of about 5mm to obtain sponge sheets. The chocolate cream prepared above is sandwiched between a pair of the sliced sponge sheets, packed with a plastic film and stored at -5°C. The thickness of the chocolate cream is about 5mm.
COPYRIGHT: (C)1981,JPO&Japio
JP9241979A 1979-07-20 1979-07-20 Chocolate cake Pending JPS5618544A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9241979A JPS5618544A (en) 1979-07-20 1979-07-20 Chocolate cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9241979A JPS5618544A (en) 1979-07-20 1979-07-20 Chocolate cake

Publications (1)

Publication Number Publication Date
JPS5618544A true JPS5618544A (en) 1981-02-21

Family

ID=14053891

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9241979A Pending JPS5618544A (en) 1979-07-20 1979-07-20 Chocolate cake

Country Status (1)

Country Link
JP (1) JPS5618544A (en)

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