Wednesday 11 July 2012

香濃軟巧克力蛋糕 Rich & Soft Chocolate Cake


去年十二月,從部落格的網上來往中認識了 Daisy。她開朗的性格和生動的文筆很討人喜愛;尤其是她對訪尋出色甜品的積極態度,或自己親自動手做的認真,都令人佩服。我想她替她的部落格取名 " Never too sweet ",最是貼切不過。
I got to know Daisy through blogging last December, and I've been taken by her sunny personality, lively writing style, and most impressively,  her passion towards discovering and making good quality desserts.  I think the title of her blog, " Never too sweet " says it all.


她是一位勤力的女孩;去年夏天,才在澳洲唸完她的碩士學位。現時正在墨爾缽居住和工作。
Daisy 只有廿四歲。雖然年齡上的差別,我們在網上卻來往得很好;不時在 facebook 的 message 內交談,或在彼此的部落格上留言。

She is a hard working girl; last summer, she finished her Masters degree in Melbourne, Australia, and is currently living and working over there.  Daisy is only 24 years old, yet despite the age gap between us, we get on very well on line.  Often, we exchange messages on facebook and comment each other on our blog posts.


所以當她要我為她的部落格撰寫一篇客座食譜時,我自然很高興的答應了。

雖然我不像 Daisy 那般痴戀甜品,因為通常吃飽一餐後,我的肚子已沒有太多的空位容納。
但我卻很喜歡做各種款式的蛋糕作下午茶,只有這樣,我才可以好好的享用,更盡興的品嚐。

So when she asked me to write a guest post on her blog, naturally I was overjoyed and very happy to do so. 

I am not as crazy about desserts as Daisy is, most of the time I find after a meal, I don't have a lot of room left for puddings ( we call desserts puddings in the UK ),  however I like making all kinds of different cakes for afternoon tea, as I can enjoy them more and can appreciate them fully.


我們全家都愛黑巧克力。最近我和女兒無意中發現和買回來的一本食譜書 " 甜點 ",是由法國著名的馬卡龍餅店咖啡室 " Ladurée " 的主厨餅司 Philippe Andrieu 撰寫的。我們已從其中試做了好幾個食譜。

這個香濃巧克力蛋糕我們已做過两次,喜愛到不得了。

在這兒,我想和大家分享的,就是這個軟巧克力蛋糕的食譜和做法。

As a family, we all love dark chocolate.  Recently my daughter and I have found and bought the " Sweet " recipe book, written by the Parisian macaroon bakery and coffee shop pastry chef Philippe Andrieu.

This Rich soft chocolate cake is one that we've made not once but twice, and have enjoyed it tremendously.

Here, I would like to share with you the recipe of " Gâteau Moelleux au Chocolat " soft chocolate cake.



我已將此食譜的英文做法寫好了。有興趣的,請去 Daisy 的 Never too sweet 部落格去閱讀領取。

I've written the English version of this recipe on Daisy's blog Never too sweet, if you're interested, please go to her blog to get the full details. 


香濃軟巧克力蛋糕 

材料:
  • 牛油 150g + 一些塗抹烤蛋糕盤用
  • 自起粉 self raising flour 35g + 一些作洒撲蛋糕盤內。
  • 巧克力 150g ( 最少含 70% 可可以上 )
  • 無糖可可粉 1 大匙
  • 蛋 1 隻 + 蛋黄 4 隻 + 蛋白 7 隻
  • 砂糖 150g
器具:
  • 9 inch 圓徑可以脫底的烤蛋糕盤 1 個

做法:
  1. 糕盤底部鋪紙。首先把糕底和週圍塗上牛油,置冰箱內冷凍 5 分鐘;取出,用自起粉撲滿內部週圍和底部。反轉輕輕把多餘的粉傾去,糕盤放回冰箱內。巧克力弄碎後罝在耐熱的大碗中,放在一煲小火上慢慢滾著的水上,加進牛油一熔化。不時用長膠刮輕攪著,完全拌勻熔化時,從爐上移開。把自起粉與可可粉一同過篩,置於一旁備用。
  2. 預熱焗爐至 180C /350F / Gas4。把一隻大碗置在小火滾著盛沸水的小煲上,把蛋、蛋黄和半份糖 ( 約 75g )放入,迅速打厚,從爐上移開備用。隨即在另一乾淨的碗中,把蛋白打至起泡,把餘下的半份糖 ( 75g ) 加入,繼續再多打發 1 分鐘。
  3. 小心輕力地把 1/3 的蛋和糖混合物與熔了的巧克力牛油拌在一起,再把這混合物倒回那 2/3 的蛋糖裏去。然後小心輕力的把打發過的蛋白,和篩過的自起粉、可可粉與上面的 2. 料拌在一起。把這新的混合粉漿倒回至餘下的 2/3 蛋白液中,這時將全部材料攪拌至完全均勻,但注意不要過份攪拌。
  4. 把這粉漿倒進糕盤內。焗爐温度降至 170C / 340F / Gas3。烘 25 分鐘。取出放涼 30 分鐘後才從糕盤脫底取出。
  5. 隨意把可可粉洒遍蓋滿蛋糕上下全身。
小小提示:
  1. 烘好的蛋糕置放於室温內就可以了。24小時內享用。
  2. 由於蛋糕的內部非常柔軟,切和要整塊取起盛至碟上時要特別小心。



30 comments:

  1. Hi, the very lovely Daisy recommended your blog to me. I love the chocolate cake you posted on her blog. It would be so wonderful with the low flour content and the high dark chocolate content. It must have an amazing texture. And so glad you're also posting in English! My sister lives in Beijing and speaks fluent Mandarin but sadly, I only know a few words and certainly can't read it!

    ReplyDelete
    Replies
    1. Dear Charlie,

      Thank you so much for coming to visit. I've just been to yours too, what a lovely blog you have there, I'll be a frequent visitor from now on.
      Daisy is such a delightful young lady; it was a lovely gesture of hers, to introduce me to her readers and blogger friends.
      I love Beijing, your sister is so lucky to be living out there, no doubt her experience must provides a great insight into such a fascinating city for those around her.

      Delete
  2. 这个巧克力蛋糕真是很透人也~

    ReplyDelete
    Replies
    1. Dear Joceline lyn,

      謝謝你 ~ 我們對巧克力的感情很複雜對不對?又愛又恨,更受不著引誘 :)~

      Delete
  3. that is awesome i would love to have one slice please.

    ReplyDelete
    Replies
    1. Dear love2dine,

      Thank you very much ~ no problem, anytime :) ~~

      Delete
  4. 大姐姐,
    我一定留意这食谱。
    照片里的下午茶气氛很好!好喜欢!
    把蛋糕完整的呈现出来。
    多想我也可以拍得那么好的图片。

    ReplyDelete
    Replies
    1. 食谱看到了!一定尝试。谢谢你。

      Delete
    2. Dear 莎莎,

      多謝你 ~
      我覺得你拍的照片都很有氣氛、構思和意境,
      看得出你對攝影的興趣和心得。
      我們都是同道中人哩,
      大家可以彼此参考研究真好。
      這蛋糕是真的好吃,也不難。但要試做的話請小心跟著每一步驟,甚麼也不能改。我們第ニ次做了點變化,後果跟第一次便有很大分別! ~~

      Delete
    3. 大姐姐^^
      呵呵呵。。我嘛,还是幼儿班啦~~~
      当然,初次试做最好可以跟着原著。。那才可以品尝到那原著的味道^^
      谢谢!!

      Delete
  5. Hopped over from Daisy Never too Sweet. Glad she introduced you, will be visiting often. I am a chocoholic and would love a slice of that chocolate now.

    ReplyDelete
    Replies
    1. Dear Norma,

      Thank you for coming over! Thanks to Daisy, I've just came back from visiting your garden to wok blog too, loved it so much!
      You can be sure I'll be reading all your update new post from now on :)
      This really is a lovely chocolate cake, hope Daisy is going to try out the recipe and let us know how she gets on :)

      Delete
  6. Your chocolate cake look so tempting and good, I now hop over to DaIsy to say Hi to her and same time check your recipe .

    ReplyDelete
    Replies
    1. Dear Sonia,

      Thank you ~ who can resist a piece of chocolate cake ;p
      Daisy is a delightful young lady, her blog is full of delicious tasty food, especially sweet things, always makes me hungry ~.~

      Delete
  7. I am sure that everyone who has read this would like to join you for afternoon tea:)

    ReplyDelete
    Replies
    1. Dear Miss Kimbers,

      Thank you very much, I love that idea too! I really like having afternoon tea, it's such a leisurely and enjoyable time of the day :)~~

      Delete
  8. The chocolate cake is soooooooo lush!

    這巧克力蛋糕既高雅又性感 - perfect ending to a fine meal :)

    ps. 我現在人在台北但是下週要回美國找房子.

    ReplyDelete
  9. The chocolate cake is soooooooo lush!

    這巧克力蛋糕既高雅又性感 - perfect ending to a fine meal :)

    ps. 我現在人在台北但是下週要回美國找房子.

    ReplyDelete
    Replies
    1. Dear Miss LK,

      昨天去了你那兒,讀到你們又要再搬的消息,很欣賞你那樂天知命的人生態度。
      更開心的,就是知道你和 Mr LK 對那目的地很愉快地期待。夫婦同心協力,其實四海也可以為家。

      很羨慕你,回美國後,又可以再去見舊情人了 ( 你說的,紐約好比 your old flame ... )!
      說不定還可以約 V 出來喝茶吃飯呢!到時要寄張相片給我才好 ~

      p.s. 入伙後請 email 你的地址給我,我還欠你 the " Romeo & Juliet " art print 呢 :) xx

      Delete
  10. 心靈上彼此瞭解的交流
    能懂,年齡不是問題啊!!~

    ReplyDelete
    Replies
    1. Dear 小咪,

      你的說話總是那麼透徹深入,
      人與人之間的關係就是如此,互相明白欣賞就好了。
      真誠最可貴!~~

      Delete
  11. nice posting. thanks for sharing

    ReplyDelete
  12. Dear Anonymous,

    Thank you for coming and leaving me with this lovely message, would love to know your name to say a proper thank you :)~

    ReplyDelete
  13. Salut Jane, 我今天試做了這個蛋糕呦:)照片放在我的blog,再請妳來評分囉:)

    ReplyDelete
    Replies
    1. Dear Pauly,

      Sorry for replying so late, I've been really busy with family and friends lately ~~ 前天便去你的 blog 看見了,做得很出色呀!你這小妮子很有心機,做這個蛋糕花了不少心思,莎媽雖不愛吃太甜,必定會甜在心裏,莎莎也一樣呢!!

      Delete
  14. 今天發現妳的部落格時好震撼
    來來回回看了好幾篇文章
    真的是美得令人窒息的圖片
    謝謝妳的分享
    今後我會常常來的^^
    BY 非常愛廚房的小廚娘

    ReplyDelete
    Replies
    1. Dear 小俐,

      好多謝你這麼說,真不敢當!
      因為用心做菜、拍照、寫東西和食譜;
      所以進行很慢。
      一星期也只可更新一至两篇博文,
      希望你和大家不要嫌棄就好了。
      歡迎你常來。你也是博客嗎?我也想去探你啊,如果是的話,下次來時請給我留個網址 :)

      Delete
  15. Hi there, really fancy the cake that you made! It's awsome:)
    I am gonna try to do it next week.
    Just have a small question. for the egg york in step 2, do you need to whisk it till it is 企身?
    Also, do I need to use the mixing machine to mix the egg york pls?
    thank you xxx:)

    ReplyDelete
    Replies
    1. Dear Winkie,

      Thank you very much! So happy that you like this rich chocolate cake.
      As for your question, you only need to beat the egg, egg yolks and sugar until they become smooth and thicken. I used a hand held electric egg whisk 手提打蛋器。
      Good luck and have fun!! :) xx

      Delete