How To make Cocoa Crater Cake
Crater filling: 3 tb Butter or margarine
3 tb Hershey's cocoa
2/3 c Powdered sugar
1 tb Milk
1/4 ts Vanilla extract
=== 1 3/4 c All-purpose flour
1 1/2 c Granulated sugar
2/3 c Hershey's cocoa
1 1/2 ts Baking soda
1 ts Salt
1 1/2 c Dairy sour cream
1/2 c Butter or margarine;
-softened 2 Eggs
1 ts Vanilla extract
1/2 c Chopped nuts
Powdered sugar (optional) Recipe by: www.hersheys.com 1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking
pan. Prepare CRATER FILLING. 2. In large bowl, stir together flour, sugar, cocoa,
baking soda and salt. Add sour cream, butter, eggs and vanilla; blend on low speed. Beat on medium speed of electric mixer 3 minutes, scraping bowl occasionally. Pour batter into prepared pan. 3. Drop half teaspoonfuls of filling 1 inch apart over top
of batter. With fork, marble filling lightly over batter. Sprinkle nuts over top. 4. Bake 35 to 40 minutes or until wooden pick inserted in
cake portion near center comes out clean. Cool completely in pan on wire rack. Sprinkle powdered sugar over top, if desired. 12 to 15 servings. CRATER FILLING: 1. In small saucepan over low heat, melt butter. Add
cocoa, stirring constantly until blended and smooth. 2. In small mixer bowl, combine powdered sugar, milk and
vanilla. Add cocoa mixture; beat on high speed of electric mixer 2 minutes.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
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Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
4 pcs medium size ripe bananas
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
1/2 cup oil
1/2 cup milk + 1 tbsp vinegar
1/2 cup chocolate chips
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[食不相瞞#83] 巧克力雲朵蛋糕的做法與食譜:無麵粉,外酥內軟濕潤如慕絲的輕盈口感,佐香緹奶油猶如在雲端 (Chocolate Cloud Cake, ASMR)
嗨!大家好,我是 Cassandre, 今天的『食不相瞞』要跟大家分享一款好濕潤好柔軟的美味甜點:巧克力雲朵蛋糕。(Chocolate Cloud Cake by Richard Sax)
Chocolate Cloud Cake, 也有人稱作「巧克力雲頂蛋糕」或「浮雲巧克力蛋糕」,這個雲朵不全然只是用來形容它頂上的香緹奶油像極了飄浮的雲朵,同時也用來傳達這個蛋糕吃起來那慕絲般的質地,彷彿在雲端起舞那種愉悅輕盈的感覺,則更為貼切。
此款蛋糕不僅有個討喜的名字,如果你試做一次,就會發現它的做法也是簡單到令人會心一笑喔。
容易取得的食材,簡單的製作步驟,即使某個程序有個小失誤,也不影響它最後的美味 (或許外觀會有一點影響)。
但是表面那層酥皮在出爐降溫後,中間會慢慢凹陷裂開,反而有一種隨性自在的粗獷感,然後往凹陷處填上香緹奶油,再撒點可可粉跟巧克力刨絲,一樣讓人垂涎,小小失誤又何妨!
這次的配方源自於美國已故的知名美食作家 Richard Sax 的食譜書,書名是《經典的居家甜點/Classic Home Desserts》,能在居家做的糕點,自然是要美味與容易製作優先,對了,我們在甜度上有做了一些調整,讓味道更柔和些。
巧克力就像是一種黑魔法,總是千變萬化的演繹各種美味,這款巧克力雲朵蛋糕完全無麩質,口感輕盈濕潤爆表,非常適合做為家人或朋友飯後共享的甜點,推薦給大家(手比愛心)!
???? 我們的IG:
???? 我們的FB:
這支影片還會有無人聲的 #ASMR 版本:
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巧克力雲朵蛋糕 怎麼作呢?
下面是這道經典巧克力雲朵蛋糕的做法與食譜:
☞ 烤模尺寸:6吋圓型活底模 (直徑15cm,高 6cm)
✎ 材料 / Ingredients
????蛋糕
70%苦甜巧克力 113g
無鹽奶油(butter) 55g, 切成小塊並軟化
中大型雞蛋 三顆
細砂糖 100g
君度橙酒 10g (可省略,亦可改用白蘭地或蘭姆酒)
????香緹奶油
鮮奶油 180g
糖粉 15g
** 另外準備可可粉跟巧克力屑,裝飾用
*** 香緹奶油的作法,可參考我們之前的藏雪戚風蛋糕:
✎ 做法 / Instructions
1. 在烤模底部跟周圍舖上烘焙紙,如果是使用脫模容易的活扣彈簧模,就只要舖底部即可,周圍不用舖紙 (✩烘焙紙亦可改用烘焙用白報紙,成品效果更好✩)
2. 準備一個耐熱盆裝巧克力。於小鍋中倒入水,水量不用多,以不碰觸到耐熱盆底部為主,把水煮沸然後轉最小火,將耐熱盆架上去,以隔水加熱的方式融化巧克力,一旦全數融化,立刻關火移鍋
3. 接著倒入軟化的奶油 (butter) 與巧克力糊慢慢攪至融化
4. 把兩顆蛋黃跟兩個蛋白分別倒入準備好的兩個打發盆,另外在裝蛋黃的盆中再加入一顆全蛋、總糖量一半(約50克)的糖以及君度橙酒,用打蛋器稍微打散打????,但不要打發
5. 等巧克力糊已降溫,緩慢的加入蛋黃糊,同時一邊輕輕地攪拌,直到完全融合,質地會變成有一點稠的狀態,如果較稀,表示巧克力糊溫度偏高,在與蛋白霜結合前一定要讓它稍微降溫一下
6. 接著來打蛋白霜,一開始以中速攪打 1 分鐘,然後把剩餘的50克糖分三次加入,每加入一次糖,打 30 秒,最後再以“最低速“攪打 30 秒到 1 分鐘,打到有光澤、偏軟的軟性(濕性)發泡(總計時間為3分鐘到3分半。每台手持攪拌機馬力不同,時間上大家要自己抓)
7. 將打好的蛋白霜,分 2 到 3 次加入巧克力糊中,切記要以非常輕柔的翻拌手法操作,用刮刀從底部撈起翻拌,可以搭配適度切拌,拌到色澤一致即可
8. 把麵糊從20公分的高處倒入烤模中,倒入約六分滿就停手,用刮刀輕輕抹平表面
9. 烤箱預熱 175℃,烘烤18~22分鐘。若烤箱無法調整 5 度,可改用 180℃來烤,時間會稍微縮短幾分鐘,各台烤箱不同,請以家裡的烤箱為主,自己抓一下適合的烤溫和烘烤時間
10. 出爐後,先不要脫模,連同烤模在冷卻架上完全放涼,一定要等它「完全涼透」才能脫膜哦
11. 把打好的鮮奶油往蛋糕凹陷的地方堆抹,隨意的塑成雲朵狀,然後撒上一點可可粉跟巧克力屑,就完成了。可以放涼後享用,也可以冰過後再吃,但建議不要室溫保存,一定要冷藏保存
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影片章節 :
00:00 開場
00:31 食材介紹
01:09 前置準備(處理烤模)
01:41 隔水加熱製作巧克力甘納許
04:01 分蛋與製作巧克力蛋糊
05:51 製作蛋白霜
07:06 製作巧克力雲朵蛋糕麵糊、裝模與烤箱設定
08:57 出爐放涼
09:15 裝飾雲朵香緹鮮奶油與試吃
10:47 製作巧克力雲朵蛋糕技巧分享與注意事項
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更詳盡的作法與 Tips,可以參考我們的食譜網站喔:
更多的食譜:
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#好家在我在家
#巧克力雲朵蛋糕
#簡易甜點
本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭:
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.
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GRATER CAKE | How to make THE BEST JAMAICAN COCONUT GRATER CAKE | Jamaican Snacks | Street Food
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Рецепт
Начинка
1. творог - 450 гр.
2. сахар - 120 гр.
3. мак - 60 гр.
4. три яйца - 140 гр.
5. шоколад термостойкий - 30 гр.
6. манная крупа - 20 гр.
7. ванильный сахар - 20 гр.
8. соль - 1 гр.
Тесто
1. мука - 240 гр.
2. три яйца - 150 гр.
3. сахар - 100 гр.
4. йогурт - 250 мл.
5. масло растительное - 70 мл.
6. какао - 25 гр.
7. разрыхлитель - 10 гр.
8. ванильный сахар - 10 гр.
9. соль - 1 гр.
Форма 24 см.
Recipe
Filling
1. cottage cheese - 450 gr.
2. sugar - 120 gr.
3. poppy - 60 gr.
4. three eggs - 140 gr.
5. heat-resistant chocolate - 30 gr.
6. semolina - 20 gr.
7. vanilla sugar - 20 gr.
8. salt - 1 gr.
Dough
1. flour - 240 gr.
2. three eggs - 150 gr.
3. sugar - 100 gr.
4. yogurt - 250 ml.
5. vegetable oil - 70 ml.
6. cocoa - 25 gr.
7. baking powder - 10 gr.
8. vanilla sugar - 10 gr.
9. salt - 1 gr.
Form 24 cm.
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