朱古力薄脆蛋糕

網友 Sally 想要這兩個食譜


在雅虎不敢登出來 就放在這裡吧

Chocolate Hazelnut Cake with feuilletine 朱古力薄脆蛋糕


~ Make 50 small pieces 50 個小蛋糕


Callebaut 70% 純味朱古力 110g
Butter 牛油 200g
Sugar 幼砂糖 200g
Egg 全蛋 160g
Flour 麵粉 95g
Chopped Hazelnut 榛子碎 160g
Gallebaut Paillete Feuilletine 薄脆片 50g
Griottines Cherry 酒浸櫻桃 100g




1. Beat the melted chocolate (40C) and soft butter until fluffy


2. Beat the egg and sugar in another mixer; add the mixture to the chocolate butter gradually


3. Mix in the flour and chopped hazelnut


4. Fill up the mold with a drained cherry in the middle and cover up the top by a layer of feuilletine


5. Bake in oven for 15 to 20 minutes at a temperature of 170 C


純味巧克力溶至 40 C 與牛油一拼打起. 全蛋與幼砂糖打起 伴入巧克力牛油 與麵粉及榛子碎搞均 裱進蛋糕模


中間放酒浸櫻桃 並在蛋糕漿面鋪一層薄脆片 以 170 C 烤約 15-20 分鐘




組合:


薄脆片
榛子巧克力蛋糕
酒浸櫻桃
榛子巧克力蛋糕

Cherry and pistachio fritter 醉酒櫻桃杏仁蛋糕
~ Make 48 small pieces 48 小蛋糕


50% almond paste 50% 杏仁糕 300g
Eggs 全蛋 150g
Melted Butter 牛油 ~ 溶 75g
Kirsch 櫻桃酒 5g
Pistachio Paste 開心果醬 20g
Cake Flour 餅粉 30g


1. Work the almond and pistachio pastes with a paddle, gradually adding the eggs


2. Add the flour, melted butter and Kirsch. Do not stiffen too much. Fill the buttered fritter moulds or 
flexipans up to three quarters


3. Add a drained cherry on each fritter


4. Bake in oven 7-8 minutes at a temperature of 180 C Leave to cool in the moulds for 1 -2 mins 
before turning out


5. After removing from the oven, the fritters can be flavoured with a Kirsch or Cherry punch




用漿打軟杏仁糕及開心果醬 逐少拌入蛋 再拌入麵粉 溶化牛油及櫻桃酒 (切忌過度攪拌)


倒入小蛋糕或矽膠模中至 3/4 的高度 放進一粒已隔水的醉酒櫻桃


以 180C 焗約至 7-8 分鐘


焗後放涼 1-2 分鐘從模中取出 掃上櫻桃酒或櫻桃糖水