Pure Chocolate Cake (纯巧克力蛋糕)

这是我第一次使用蒸烤方试.

以这种方试烤出来的蛋糕口感的确较棉密及湿润, 再加上浓郁的巧克力香,就算做法稍微多了些步骤也无妨^^

Ingredient A:

Chocolate – 85g

UHT Whipping Cream – 85g

Butter – 65g

3 Egg yolk

Ingredient B:

Cake flour – 35g

Corn flour – 10g

Cocoa powder – 30g

Ingredient C:

3 Egg white

Sugar – 70g

Method:

1) Double boil the chocolate, whipped cream & butter until melted and smooth. Set aside to cool.

2) Add the egg yolk and incorporate well.

3) Add the Ingredient B (sifted cake flour, corn flour & cocoa powder) into the wet ingredients and mix them into combine. Set aside.

4) Whisk the egg whites until foamy, add in sugar half at a time and continue beating until medium peak form (the peaks will hold and curl down when the whisk are lifted up).

5) Fold one third of the egg whites into the batter with spatula until well combined.

6) Pour the entire mixture into the remaining egg whites and fold in gently but thoroughly.

7) Spoon the batter into cupcake liner which placed in cupcake/muffin tin.

8) Steam Bake the cake in preheated oven at 180'c for about 45 minutes or until cooked (a toothpick inserted into the center comes out clean).

Note:

Steam bake method è Put the cupcake/muffin tin in a tray filled with water and bake in the oven.

材料A:

巧克力–85g

动物鲜奶油–85g

牛油–65g

蛋黄–3个

材料B:

低筋面粉  –  35g

玉米粉 – 10g

可可粉 – 30g

材料C:

蛋白 – 3个

糖 – 70g

步骤:

1)将巧克力,动物鲜奶油及牛油隔水煮溶.搁置一旁待冷.

2)加入蛋黄拌匀

3) 加入过筛的材料B (低筋面粉,玉米粉&可可粉), 搅拌匀允成面糊

4)将蛋白打至发泡,分两次加入糖,然后持续打至中性发泡 (提起搅拌器，蛋白的尾端有点弯曲).

5)将1/3蛋白霜加入面糊,轻轻拌匀

6)然后把拌好的面糊(5)再加入剩余的蛋白霜,混合拌匀

7)将面糊倒入备好纸杯的锡模/烤盘里

8)预热烤箱, 以蒸烤方试烤约45分钟(180'c)或至熟(用牙签戳进去,如果不粘面糊就可以了)

小小提示:

蒸烤方试 è 将装好面糊的纸杯锡模/烤盘放在另一个盛水的烤盘里，然后送入烤箱