JPS59154939A - Preparation of chocolate cake - Google Patents

Abstract

PURPOSE:To prevent reduction in flavor even after long-term preservation, by embedding paste infiltrated with liquor in a cake seed cast into a roasting mold, roasting it, infiltrating the prepared cake with liquor, covering the outside of the cake with chocolate. CONSTITUTION:The cake seed 1 is cast into the roasting mold 2, the paste 3 obtained by solidifying powder or granule of fruit (e.g., almond), infiltrating it with liquor, is embeded in the cake seed 1 and roasted. The prepared roasted cake 4 is sprayed with the liquor 5 and infiltrated, and the outside of the cake is coated with the chocolate 6. Consequently, an easily packable chocolate cake having no reduction in flavor even after long-period preservation is prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for manufacturing chocolate cake.

Conventionally, cakes soaked with Western liquor have been known, but they have the drawback that they cannot withstand long-term storage, and the aroma of the Western liquor tends to scatter and the flavor deteriorates when stored for a long time. In addition, expensive packaging such as aluminum packs was required to reduce the flavor.

The object of the present invention is to eliminate the above-mentioned drawbacks, to provide a chocolate cake that does not lose its flavor even after long-term storage, and can be easily packaged.

The basic structure of the present invention is to inject a cake mix made by kneading flour, sugar, eggs, etc. into a baking mold, harden the fruit powder, and embed a paste made by soaking Western liquor into the cake mix. The cake is then baked into a cake, then removed from the baking mold, sprinkled with Western liquor, and then covered with chocolate, enveloping the cake in chocolate. By wrapping a cake soaked in Western liquor with chocolate, the flavor of Western liquor does not scatter, and a highly palatable chocolate cake containing Western liquor, fruit, and chocolate mixed is provided.

Embodiments of the present invention will be described below based on the drawings.

A cake [1] is made, mainly consisting of wheat flour, with the addition of flour, eggs, fats and oils, whole milk powder, powdered cocoa, baking powder, etc., and the cake mixture 1 is poured into a mold 2 using a depositor. (Fig. 1) Separately from the above cake type 1, a paste was made by kneading fruit powder obtained by crushing almond fruit to a suitable hardness and soaking it in Western liquor (che + - brandy). I'll keep it. Push the kneaded 'Jf73 into the cake type l (i2tg>) and bake it in a furnace to make cake 4.
(Figure 3).

The cake 4 is taken out from the baking mold 2 and cooled, and then Western liquor (Kirishwassa) 5 is sprinkled in a shower or mist (FIG. 4) to make the cake 4 soaked with the liquor. Next, melted chocolate 6 in the form of slurry is poured over the cake 4 to cover the entire cake 4 (FIG. 5), and the chocolate 6 is then cooled to form an 11IiI shape. (Fig. 6) The blending ratio of raw materials in the above example is as follows.

■Cake type! , wheat flour 2.9kg2, crushed If 3.0kg3, margarine 2.8kg, 4. #Cocoa 600g5+oil and fat
600g6, whole egg
3.0kg7, baking powder 10
0g8, flavoring, etc. Mix a small amount of the above ingredients together to make a cake cover.

■Kneading material 1, almond powder 7.5kg2, sand I
I 2.5J3, Cherry Brandy - 1.75kg The above raw materials are thoroughly kneaded and solidified to an appropriate size.

■The Kirishwasa sprinkled on the cake is a sugar solution (
It is diluted with sand cloth (sand cloth dissolved in hot water).

Note that the fruit is not limited to almonds, and the Western alcoholic beverage is not limited to cherry brandy and Kirishwasser. Although cake 4 has been described as containing cocoa, it may not contain cocoa.

Since the present invention has the above configuration, it has the following advantages.

(1) Since it is wrapped in solidified chocolate, the aroma of Western liquor does not scatter, and a chocolate cake that does not lose its flavor even after long-term storage is provided.

(2) Since the aroma of Western liquor does not scatter, packaging is simplified without requiring strict packaging such as aluminum bags.

(3) An unprecedented highly palatable chocolate cake containing a mix of Western liquor, fruit, and chocolate is provided.

(4) Western liquor has penetrated into the center, so it can withstand long-term storage without deteriorating in quality.

[Brief explanation of the drawing]

Figures 1 to 6 show the steps of the present invention.
The figure is a cross-sectional view of the cake mixture poured into the baking mold, the second figure is a cross-sectional view of the cake paste inserted into the cake mold, the third figure is a cross-sectional view of the baked cake, and the fourth figure is a cross-sectional view of the cake after it has been baked. A cross-sectional view of the state of sprinkling Western liquor and making a V, I! FIG. 5 is a cross-sectional view of the cake covered with chocolate, and FIG. 6 is a cross-sectional view of the finished chocolate cake.

Claims (2)

[Claims] (1) Inject a cake starter into a baking mold, harden the fruit powder, and embed a paste made by impregnating Western liquor into the cake starter, then baking, and sprinkle Western liquor on the cake to soak it; A method of manufacturing chocolate cake characterized by wrapping the outside with chocolate. (2) Claim 1 in which the fruit powder is an almond
Method for making chocolate cake as described in section.