Molten Chocolate Cake | 心太軟

在家做心太軟一樣可以,隨時焗來吃 ! 加雪糕同吃,簡直是魔鬼的誘惑 !

Ingredients | 材料 :
  • Yield: 4 servings (9cm custard cups | 3.5" 圓形模4個)

114g (4 oz) Semi-sweet baking chocolate, chopped | 半甜 烘烤用巧克力,切小塊
  36g  Unsalted butter (room temperature), plus extra for greasing baking bowls | 2湯匙 無鹽牛油,室溫回溫,另小許塗模用
  26g (2 tbsp) Caster sugar, plus extra for custard cups|2湯匙細砂糖,另小許塗模用
     2 Eggs, beaten|2只雞蛋,打勻
  18g (2 tbsp) Plain four or all-purpose flour | 2湯匙 普通麵粉過篩
1/8 tsp  Salt | 1/8茶匙 幼鹽

Steps | 做法 :

  1. 攪拌盆中放入牛油,室溫回溫。
  2. 焗爐先以230°C預熱。4個模具周圍抹上一層牛油,灑上小量細砂糖,多餘的拍掉。模具放焗盤上備用。
  3. 巧克力塊放入微波爐中或隔水融化攪拌均勻。
  4. 無鹽奶油+細砂糖用打蛋器攪拌均勻(手打或機打都可以),分2~3次加入蛋液,徹底攪拌均勻。
  5. 加入過篩麵粉及鹽,徹底攪拌均勻。
  6. 加入1/3融化巧克力,轉用矽膠刮刀拌勻,加入餘下2/3的融化巧克力,用矽膠刮刀拌勻。
  7. 將巧克力麵糊用湯匙盛入模具中約7分滿,麵糊杯放入冰箱冷藏15分鐘。
  8. 烤盤加入一杯熱水,麵糊杯放入已預熱的焗爐並調至210°C,焗約10分鐘(不可太久,否則內部就沒有巧克力熔岩了!)
  9. 稍微放涼(約3分鐘)再脫模,立即食用。可伴雪糕,糖霜或打起的忌廉。小心焗好的巧克力熔岩蛋糕放久了變成巧克力蛋糕 !

  1. Place butter on counter till it becomes room temperature.
  2. Preheat oven to 230°C, grease four 5~6 oz custard cups or ramekins generously with butter. Put a small spoonful of sugar in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around. Dump out any excess sugar. Place the greased cups on a baking tray.
  3. Put the chopped chocolate in a small bowl. Put it inside a hot pot of water or microwave until it melts completely, stir once or twice during the process.
  4. In a mixing bowl, cream butter and sugar with an electric mixer or a rubber spatula. The mixture should be thoroughly combined, smooth, and paste-like, not lumpy. Add beaten egg to the creamed butter and sugar in 2~3 additions, and beat it with the electric mixer or a whisk until everything is combined and the mixture is starting to foam, about a minute. 
  5. Fold in sieved flour and salt, beat everything with the mixer until well mixed.
  6. Add about 1/3 of the melted chocolate to the mixture in the mixing bowl, scraper gently; add remaining 2/3 chocolate mixture and fold together until smooth with no streaks.
  7. Put in batter into the 4 greased custard cups and fridge them for 15 minutes.
  8. Put a cup of hot water in the preheated oven.  Put the 4 batter cups in the preheated oven and adjust it to 210°C until the tops are just set but the cakes still jiggle slightly when you shake them, about 10 minutes.
  9. Let the finished cakes sit in cups for 3 minutes when they come out from baking. Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out. Serve immediately. Garnish with powdered sugar, whipped cream, ice cream and ... etc, optional.  If not served immediately, it will become chocolate cake!!

Tips / 心得 :
  • Added 1 teaspoon rum and 1/16 teaspoon ground cinnamon, it tastes equally good.
  • 今晚試加了1茶匙 rum酒及1/16茶匙玉桂粉,心太軟的味道也不錯!

Related posts | 相關食譜 :

Chocolate Pound Cake DIY recipe 巧克力蛋糕 自家烘焙食譜 Chocolate Pound Cake
French Chocolate Cake DIY recipe 法式濃情 自家烘焙食譜 French Chocolate Cake

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