Classique Gateau au Chocolat

很久沒有做這蛋糕了,今天鼓起勇氣做.跟亞堅的川口行彥食譜呢!

http://hompy.netvigator.com/main/search/kin4430?c=&q=gateau+au+chocolat

一般gateau都是乾乾的,吃過亞堅的濕潤版,念念不忘,就試試吧,那知......

完成了,尚好裂紋,蠻腰,如期出現,塗上君度橙酒,一屋芳香,切一件,只嘗一口,因他是一塊牛油朱古力的混合體......只是扮成蛋糕模樣

咦和亞堅當天請我吃的不同...亞堅的是濕潤的嫩滑版.

我按時焗了40分,竹簽試驗還有點黏,再焗5分中,是乾爽版.......是否不正宗了?

亞堅的評語:

A_Moon,我的食譜是焗約四十分鐘沒錯,但我並沒說要用籤試呀,這餅不像海綿蛋糕,一定是黏黏的,你把它焗過龍了.....請把溫度調小十度,焗少五分鐘.再試過啦.太老了.

哎呀!亞堅,我是知道有點QK呢!,等我下次按此試一試.......不過不知要儲多少勇氣,太肥啦!
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川口行彥的古典朱古力蛋糕

Ingredients:-

Chocolate                           150 g     

Butter                                    108 g

Flour                                         8 g

Cocoa Powder                     42 g

Egg Yolk                                  70 g

Egg White                              250 g

Sugar                                       90 g



Method:

Sift the flour with cocoa powder

Melt the chocolate with butter

Whisk the egg yolk until liquid

Beat the egg white with sugar until stiff

Add chocolate mixture with egg yolk

Fold in egg white

Fold in flour mixture

Bake for about 40 mins in 170 ℃ preheated oven

Brush with Rum syrup

For best result, chill the cake overnight and serve with ice-cream.