Saturday, 22 November 2014

甘纳许巧克力富奇蛋糕(Chocolate Fudge Cake with Chocolate Ganache)


向来安迪对奶油装饰或加工蛋糕,总是一知半解,
近日机缘之下,约了一位志同道合的博友,一起上课去。
这个脆薄巧克力甘那许蛋糕就是当天上课的其中一款蛋糕。
I was never good with decorations of cake involving cream and other spatula waving types. But since the chance to attend class with a fellow blogger came up, I decided to give it a go. This Ganached Chocolate Fudge Cake was one of my tasks for the class.




笨拙的手势,加上第一堂课,
粗造的呈现,幸好有老师的帮忙掩饰,
才勉为其难的放上来与大家分享和做个记录。
Turns out, the clumsy hands of a first timer really did not do the cake any favors. Fortunately, I had help from teacher during the decoration process and managed to salvage the cake so that it looks presentable enough in the end. 


甘纳许巧克力富奇蛋糕 

巧克力蛋糕
材料:
A)  奶油  100克
      细砂糖  120克
      鸡蛋   70克(不需冷藏,一般温室即可)
      香草精  1/2茶匙
B)  低筋面粉  88克
      可可粉    20克
      苏打粉  1/4茶匙 
C)  冷咖啡  100克( 1/2茶匙即溶咖啡精+ 100克水,冷藏冰箱数时)
      咖啡酒  数滴(随喜)



甘纳许酱:
奶油 10克
糖浆(glucose syrup) 10克
烹调巧克力  100克
动物性鲜奶油 100克

做法:
1。将材料(A)混合在搅盆,搅打至松软。徐徐的加入蛋,搅拌均匀。
2。将(B)的粉类筛过,然后和冷咖啡交替,分3次加入做法(1)的面糊。
3。将面糊倒入7寸圆形烤模,放入已预热170‘C的烤箱,烤约20分钟或蛋糕熟。蛋糕脱模置架上待冷备用。
4。 准备克力甘那许: 在一个小煲,烧热动物性鲜奶油(将要滚即可),加入烹调巧克力和糖浆。置旁10分钟,这是才开始搅拌成顺滑的糊,加入奶油,继续搅拌成光亮顺滑的干那许。最后将干那许冷藏10- 20分钟,使之略稠,以方便涂抹和装饰工作。


蛋糕上小玫瑰花是用上图4号剂花嘴,
大玫瑰花则是用3号剂花觜。
I used piping nozzle no.4 for the small roses
 and nozzle no.3 for the big roses.



Chocolate Fudge Cake with Chocolate Ganache
Uses a 7-inch round shape cake pan 

Light Chocolate Fudge Cake
Ingredients:
A) 100g butter
     120g sugar
     70g egg (room temperature)
     1/2tsp vanilla essence
B) 88g low protein flour
     20g cocoa powder
     1/4 tsp baking soda
C) 100g cold coffee (1tsp instant coffee powder + 200g water)
     Few drops of Khalua (Optional)

Chocolate Ganache
Ingredients:
10g butter
10g glucose syrup                                                                           100gcookingchocolate                                                                                                
100g fresh cream

Method:
1. Mix A in a mixing bowl. Beat until light and fluffy. Add in egg gradually and beat until the egg is incorporated into the batter.
2. Sift B and fold into the batter in 3 portions, alternating with the cold coffee.
3. Pour the batter into the 7-inch cake pan and bake in a preheated oven at 170°C for 20 minutes. Remove the cake from pan and allow to cool.
4. To prepare the chocolate ganache, heat cream in a pot until almost boiling. Add in the chocolate and glucose syrup. Allow it to set for 10 minutes before stirring into a smooth paste. Add in butter and stir until smooth and glossy. Chill it in the fridge for 10-20 minutes for easy frosting and piping.



整体来说,是充满浓郁巧克力味的蛋糕。
如果你是一位巧克力控,那你肯定会喜欢。
Simply put, this is a very chocolaty cake. If you're a chocolate lover, this will be the cake for you.


12 comments:

  1. 哇! 好想咬一囗那浓郁的巧克力。。花儿挤得好美。。

    ReplyDelete
  2. 谢谢分享, 这个干那许拉出来的花好漂亮, 食谱我一定收好 !!! ^^

    ReplyDelete
  3. 噢。。。我是巧克力控。。。謝謝分享食谱。

    ReplyDelete
  4. This cake is definitely for me as I am a great chocolate lover! Thanks for sharing, will try this one day.

    ReplyDelete
  5. Aunty Young, if you need more practice, call me because I volunteer to eat your cakes hee..hee...

    ReplyDelete
    Replies
    1. Hi PH,
      Then you should pm me your contact number first, l always happy to do so :)

      Delete
  6. 巧克力蛋糕是我的最爱呐。。。感谢分享哦!

    ReplyDelete
  7. 我是chocolate lover, 一看这粒蛋糕就喜欢了。难以抗拒!

    ReplyDelete
  8. hmm, actually this looks quite good to me.. i don't sense clumsiness in the cake at all... its really pretty

    ReplyDelete
  9. 这个好吃。。。
    但,我懒。。。 @@

    ReplyDelete
  10. 漂亮啦
    加油
    做美美的吃多多哈哈

    ReplyDelete

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