我推荐放冰箱一晚之后的口感更有嚼劲,更好吃。个人口味。

用料/Ingredient

蛋糕用小麦粉/cake flour100g
黑巧克力/dark chocolate bar200g
不含盐黄油/unsalted butter115g
白砂糖/granulated sugar200g
鸡蛋/egg2个/2pcs
香草液/vanilla extract1茶勺/1tsp
甜的可可粉/coco powder(sweetened)30g

做法/Instruction

1.烤箱180摄氏度预热。在锅中加水加热,将巧克力用刀或者剪刀搞成小块小块的,放在一个大碗里,在碗中加入黄油,将碗放在煮着热水的锅中,隔水融化巧克力和黄油,完全融化了之后搅拌均匀,并放在冰箱里放凉,备用。

pre heat the oven over 180celsius.add some water in the pot,break the chocolate bar into pieces and place them in a big bowl,add in the butter.

place the bowl in the pot,so the heat from the water can melt the chocolate and butter.melt the chocolate and butter in the bowl fully,then stir them well into a fine chocolate batter.place the bowl in the fridge to cool it off.

2.200克的糖分两次加到盆里,每次加了糖之后加入一个鸡蛋,用打蛋器电动手动都行,打均匀,最后打到顺滑为止。

add 100 gram of sugar each time in the mixing bowl,each time add one egg,beat them fully and smoothly before adding another egg.lastly beat them fully smooth.

3.凉了之后的巧克力酱倒入打顺的鸡蛋糊里,继续打到完全融合。再筛入面粉和可可粉,翻拌到均匀没颗粒了。

add cooled chocolate batter into the mixing bowl,beat until they are fully combined with egg batter,sift flour and cocopowder into the mixture,fold them well until flour disappear.

4.将模具四周和底部刷上黄油,倒入糊糊,烤30分钟。

brush the cake mould with butter,add in the batter,bake for 30 mins .

5.放凉或者等不及的话温温的时候再吃。

eat when its cool or at least until it’s warm.

PS:放冰箱几个小时吃会有嚼劲。

If you place in fridge for few hours,its chewy:)

从Prsima或者K-citymarket买/Buy From Prisma or K-citymarket

tumma suklaa

黑巧 

hienosokeria

细砂糖

kanamuna

鸡蛋

suolaton voi

无盐黄油

vanilja aromi

香草浓缩液

 

erikoisvehnäjauho

特殊面粉,做蛋糕用的

kaakaojuomajauhe

冲泡牛奶用的可可粉

用通用面粉也没问题。没区别。

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