份量適合: 2個
朱古力（unsweetened) 25g
朱古力. (semi-sweetened) 25g
牛油 (unsalted) 50g
全蛋 1隻
蛋黃 1隻
砂糖 15g
低筋麵粉(cake flour) 15g
雲呢拿香油 1/2茶匙
1. 將焗爐預熱至180℃(360 degree F)，朱古力與牛油隔水加熱至煮溶；
2. 蛋糕杯仔(or Ramekins)掃上一層薄牛油並沾上朱古力粉
3. 全蛋、蛋黃、砂糖、雲呢拿香油用打蛋器打勻；
4. 打至杰身 (可以寫到８字) to become creamy white；
5. 加入朱古力牛油溶液拌勻；
6. 麵粉篩入，輕輕拌勻；
7. 麵糊倒入蛋糕杯仔內，放入焗爐中層焗10分鐘；
8. 出爐後，將蛋糕倒在碟上即可食用。以小刀在蛋糕面層邊位 輕輕界一下，會比較容易倒出蛋糕。
~~Alternate Way~~
For those who cannot take "not fully cooked" eggs. Here is the alternative way. You will need to prepare chocolate ganache to place in middle of the cake.Chocolate Ganache
1 oz semisweet or bittersweet chocolate, 62% to 70%
1/2 Tablespoons (7 g) butter
3/4 Tablespoons (11 g) heavy cream
pinch of salt
Chocolate Ganache Directions:
- To make the ganache, combine the chocolate, butter, cream, and salt in a bowl and melt over a saucepan of simmering water on the stove. Stir occasionally to make sure it melts evenly.
- Pour the ganache into a container and place in refrigerator for about an hour until it starts to set up. You can also place it in the freezer to speed up the process.
- When the ganache is firm enough to scoop, use a spoon or cookie scoop to make ¾” round balls. Place in a container and store in freezer to keep them firm while you make the cake.
1. Follow the above directions from #1-#6.
2. Fill the ramekin a little less than halfway up with the batter. Place a ball of ganache in the center of the batter. Cover with more batter, filling the rings about ¾ full – the cakes will rise when baking like a soufflé so don’t fill them too high or they will spill over.
3. Bake cakes for 10 minutes. The cakes should be done – a tester inserted in the side should come out with a few crumbs, but the centers should have melted. You may want to test with one cake first to gauge how long the right baking time will be.
Question: step 1 - melt chocolate and butter in the same pot? or separately?
ReplyDeleteI did that together. Keep whisking until all melt and mixed!
DeleteA couple more questions:
Delete1) Is cake flour same as or different than all purpose flour?
2) Is it ok to pre-mix the batter (say in the afternoon), refridgerate it and then bake it at night? Would it still turn out ok?
Thank you so much!
1. You can still use regular flour, but the texture isa bit different. Not as fluffy as cake flour. For me, if I bake cake, I will use cake flour. Regular flour for cookies and bread flour for bread. You can find one at 誠信 or Pricesmart for $1.79 per pack (低筋麵粉)。
Delete2. Yes you can put the batter in fridge. You just need to stir and whisk it back to liquid stage before baking it.
1. You can still use regular flour, but the texture isa bit different. Not as fluffy as cake flour. For me, if I bake cake, I will use cake flour. Regular flour for cookies and bread flour for bread. You can find one at 誠信 or Pricesmart for $1.79 per pack (低筋麵粉)。
Delete2. Yes you can put the batter in fridge. You just need to stir and whisk it back to liquid stage before baking it.
1. You can still use regular flour, but the texture isa bit different. Not as fluffy as cake flour. For me, if I bake cake, I will use cake flour. Regular flour for cookies and bread flour for bread. You can find one at 誠信 or Pricesmart for $1.79 per pack (低筋麵粉)。
Delete2. Yes you can put the batter in fridge. You just need to stir and whisk it back to liquid stage before baking it.
Thank you very much, Winnie! :)
DeleteHey Evelyn, I just updated the recipe with alternate way of making this cake. The one that we talked about at restaurent! For those who cannot take raw eggs! Enjoy!
DeleteYou are awesome, Winnie! Thank you very much! :)
Delete