Aspiring Bakers #7 - 巧克力布丁蛋糕

5/26/2011 02:21:00 AM 小歪 Valerie 0 Comments


巧克力布丁蛋糕
Chocolate Pudding Cake

这款巧克力布丁蛋糕很适合在热热的天气食用,
因为它微苦的味道配上一球甜甜的冰淇淋时候味道是很不错的哦!

我在吃甜食的时候比较喜欢与水果一起食用,所以在装饰的时候就用了放在家里的香蕉,再放苦甜巧克力豆在上面,和蛋糕,冰淇淋一起吃的时候有冷热交错酸酸甜甜的滋味,和巧克力的味道也融合起来。

(食谱来自孟老师的100道小蛋糕 Pg155)

材料:
动物性鲜奶油 50克
苦甜巧克力80克
无糖可可粉 30克
无盐奶油 50克
蛋黄50克
玉米粉30克
蛋白50克
细砂糖 80克

做法:
1. 烤模内刷上均匀的奶油后撒上面粉,再将多余的面粉敲出备用。
2.动物性鲜奶油以小火加热融化,在分别加入苦甜巧克力及无糖可可粉,用橡皮刮刀搅拌均匀。
3.无盐奶油放在室温软化后,加入继续搅匀。
4.蛋黄与玉米粉放在另一个容器内,用打蛋器搅匀,再加入做法(3)的材料中,混合搅匀呈现巧克力糊。
5.蛋白用搅拌机搅拌打至粗泡状,分3次加入细砂糖,以快速方式搅打呈五分发。
6.取约1/3的打发蛋白,加入做法4的巧克力糊内,用橡皮刮刀轻轻的微微拌合。
7.加入剩余的蛋白,再轻轻的从容器底部刮起拌匀。
8.用橡皮刮刀将面糊分别刮入4个小烤模内。
9. 烤箱预热后,以上,下火180‘c隔热水蒸烤约25-30分钟左右。

参考份量 :直径7cm 高6cm 半圆形烤模4个。

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Recipe by 孟老师

Ingredient:
Dairy Whipping Cream 50g
Bitter Sweet Chocolate 80g
Cocoa Powder 30g
Unsalted Butter 50g (Soften)
Egg Yolk 50g
Corn Flour 30g
Egg White 50g
Caster Sugar 80g

Methods:
1.Grease and dust the mold, knock out extra flour.
2.Heat the dairy cream till melted using low heat, stir in bitter sweet chocolate and cocoa powder, mix well.
3. Add in soften unsalted butter, mix well.
4. Another bowl combine egg yolk and corn flour, stir well. Add into Method (3) batter, mix well become chocolate batter.
5. In another bowl beat egg white till medium peak, add in caster sugar in 3 portions.
6. Add 1/3 of the egg white into Method (4) chocolate batter, stir slowly till combine using spatula
7. Add in extra egg whites and stir slowly using spatula.
8. Pour batter to 4 small molds.
9. Bake in a preheated oven 180'c using water bath method for 25-30 mins.

Suggested mold : 7cm x 6cm Half dome shape mold x4

I am submitting this entry to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

PS /
The recipe was translated by myself to English, correct me if I have translated wrong :) Thanks.