名食譜雙月刊雜誌
  名食譜特輯
【三色巧克力蛋糕】
    Triple Chocolate Cream Cake

    蛋糕材料
    180克 巧克力蛋糕預拌粉,3個 雞蛋,45毫升 牛奶,45克 牛油
  (溶化)

    巧克力奶油(拌勻)
    100克 巧克力(切碎,煮溶),1大匙 粟米油,50克 鮮奶油
  (打起)1大匙 巧克力酒

    牛奶巧克力奶油(拌勻)
    50克 巧克力(切碎,煮溶),100克 白巧克力(切碎,煮溶),
    1大匙 粟米油,100克 鮮奶油(打起),1大匙 巧克力酒

    白巧克力奶油(拌勻)
    100克 白巧克力(切碎,煮溶),1大匙 粟米油,50克 鮮奶油
  (打起),1大匙 巧克力酒


    Cake ingredients:
    180g chocolate sponge mix, 3 eggs, 45ml milk, 45g butter (melted)

    Chocolate cream (mixed):
    100g chocolate (chopped, melted), 1 tbsp corn oil, 50g fresh cream
    ( whipped), 1 tbsp crème de cacao

    Milk chocolate cream (mixed):
    50g chocolate (chopped, melted), 100g white chocolate (chopped,
    melted), 1 tbsp corn oil 100g fresh cream( whipped), 1 tbsp crème de
    cacao

    White chocolate cream (mixed):
    100g white chocolate (chopped, melted), 1 tbsp corn oil, 50g fresh
    cream( whipped), 1 tbsp crème de cacao

做法

1.   蛋糕:預熱烤箱180℃;將一個18公分(7寸)烘盤底部鋪上油紙備用。

2.   將蛋糕預拌粉、雞蛋和牛奶放入攪拌機裡,以高速打發成鬆白;轉以慢速拌入溶化牛油,攪拌均勻。

3.   把麵糊倒入烘盤裡,鋪平,盛入烤箱烘約30分鐘。取出蛋糕待冷卻,切成三片。

4.   巧克力奶油:將巧克力個別煮溶,拌入其餘材料即成。

5.   將巧克力奶油抹在蛋糕上,蓋上一層蛋糕,抹上牛奶巧克力奶油,再蓋上蛋糕,表面抹上白巧克力奶油,
      邊緣以牛奶巧克力奶油抹好,以巧克力米圍邊。

6.   在蛋糕灑上可可粉,加上巧克力和草莓裝飾即可。

Method

1.   To make sponge cake, preheat oven to 180℃; line bottom of a 18cm(7-cin) cake tin with greaseproof paper.

2.   Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in melted butter until well blended.

3.   Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.

4.   To make chocolate cream, melt chocolate separately. Stir in oil and fold in whipping cream and creme de cacao.

5.   Spread chocolate cream onto sponge cake. Sandwich with another sponge cake. Second layer with milk chocolate cream.
       Top with white chocolate cream.

6.   Coat cake with milk chocolate cream. Decorate sides with chocolate rice and top with chocolate pieces and strawberries.

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