Thursday, 12 May 2016

Gateaux Chocolate Classique 经典巧克力蛋糕(中英加图对照食谱)

Yum




This rich and moist chocolate gateau is so deliciously good that even the weight watchers would not resist it!  
味道浓郁柔和的巧克力蛋糕,人人都喜爱!







黑巧克力的十大好处

Source from Intenet -
Chinese translation by Baking TaiTai 



Gateaux Chocolate Classique 
经典巧克力蛋糕




Ingredients : (this recipe is for 6" round pan with removable base, click 'here' for pan conversion if you are using other sizes of pan)

(A) Chocolate batter 
100g semi-sweet dark chocolate* (I used Lindt 85% dark chocolate)
65g unsalted butter, softened at room temperature
20g cake flour (I used premium Blue Jacket cake flour which has high moisture absorbency that keeps cake moist)
35g Valrhona cocoa powder*
3 egg yolks
60g caster sugar*
65ml whipping cream (with at least 35~38% fat)

*Good quality chocolate and cocoa powder is a MUST to use for this cake. Depending on the percentage of cocoa solids in the dark chocolate you used, please adjust the amount of sugar accordingly. 

(B) Meringue
3 egg white
50g caster sugar





食材:(6寸圆形活底烤模)

(A)巧克力糊
100克 半甜黑巧克力* (我用Lindt 85% 黑巧克力)
65克 奶油, 室温软化
20克  低筋面粉 (我用吸收水份强的水手牌超级蛋糕粉
35克 法芙娜可可粉*
3粒 蛋黄
60克 细砂糖*
65毫升 动物性鲜奶油(至少含35〜38%脂肪)

*一定要用品质好的巧克力和可可粉,取决于使用的黑巧克力可可固体中的百分比,适当调整糖的份量。

(B)蛋白霜
3粒 蛋白
50克 细砂糖




Preparation 准备:

1. Line the base of pan with non-stick baking paper and grease the sides. 
1. 模底铺上不沾烤纸,周围涂抹油。




2. Sift the cake flour and cocoa powder and whisk till well combined. 
2. 低筋面粉与可可粉过筛,搅拌均匀。





3. Separate the egg yolks and egg whites.
3. 蛋黄与蛋白分开。






Method 做法:

1. Melt the chocolate (bain marie method/microwave/induction hob), after cooled down add in softened butter. Mix well together. 

1. 融化巧克力(隔水加热/微波炉/电磁炉),冷却后加入软化的奶油,混合均匀。





2. Add in lightly beaten egg yolk, mix well. 

2. 加入已搅开的蛋黄,搅拌均匀。







3. Add in half portion of sugar, mix well before adding the remaining sugar.

3. 先加入半量的细砂糖,混合直到溶解后再加入剩余的糖,混合均匀。




4. Add in whipping cream, mix till the batter is smooth.

4. 加入鲜奶油,搅拌直到质地变得柔滑。






5. Beat the egg whites till stiff peak.

5. 蛋白霜打发到硬性发泡。





6. Add 1/3 meringue into the chocolate batter, mix well.

6. 用硅胶刮刀取1/3蛋白霜加入巧克力糊,混合均匀。






7. Add in sifted flour mixture, fold in until no flour is seen.

7. 加入混合粉,搅拌直到粉均匀混合巧克力糊。






8. Fold in the remaining meringue in two additions till well mixed.

8. 剩下的蛋白霜分两次拌入巧克力糊,直到混合均匀。






9. Pour the batter into a 6 inch round cake mould, smoothen the surface with a spatula.

9.将面糊倒入6寸圆型蛋糕模,用橡皮刮刀抹平表面。






10. Bake in a preheated oven at 160 degree Celsius for about 40 minutes or until a skewer inserted comes out clean.

10. 放入预热烤箱以上下火摄氏160度烘烤大约40分钟或竹签插入中心取出没有沾粘就代表熟了。






11. Remove cake from mould and transfer it to a cooling rack.

11. 蛋糕取出转移到凉网上。



It is normal for this cake to have cracks on surface.
经典巧克力蛋糕的表面有裂痕是正常的


12. Sprinkle some icing sugar on the surface after the cake has cooled down. Serve it with whipped cream or a scoop of vanilla ice-cream, enjoy!

12. 完全冷却在表面撒上一层薄薄的糖粉。食用前,依个人喜好加入打发的鲜奶油或香草冰淇淋享用!





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 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。


“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”
编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于并提供在这的相关链接,谢谢。"

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