Saturday, August 11, 2012

巧克力相思蛋糕


3 年了!
开心哦!
没有想过会玩这东西这么久,这么有恒心。
一天天的这样经营着,变成了一种习惯。
点点滴滴的生活纪录,再看回,有的都几乎忘记了。
庆幸当时把它给简短的记下了。
这也是我生活中能让自己觉得骄傲和满足的地方。
神奇的网页也让我认识了来自各地的朋友,是一种难得的缘分。
希望大家继续支持我,鼓励我,陪伴我;
一句话:有你们真好!谢谢了。
哈哈。。。最后那两句,有没有觉得我好像那些歌星或明星在拿奥斯卡奖时,上台的演说叻?
虽然像,还是同样一句,有你们真的很好,谢谢。
请大家吃香香的巧克力相思蛋糕。
这个蛋糕很受我孩子钢琴老师的垂青哦。
她说没两下子她的孩子们就吃完了;
她还特地向我要食谱。
看来我可以在西澳开分行了,可能会因此发达也不一定。
哈哈。。。发白日梦!!!


Ingredients: (6” square pan)

52g corn oil
50g milk, 20g dark chocolate (warm milk and add in dark choc, stir until choc is melted)
100g yolks
45g HongKong Flour or low protein flour, 10g valrhona cocoa powder
150g egg whites, 60g fine sugar

Method:
  1. Mix corn oil and dark chocolate milk together.
  2. Add in egg yolks and mix well.
  3. Pour in sifted flour and cocoa powder, mix till u get a smooth batter.
  4. Make merringue. Beat egg whites until foamy. Add half the sugar. Continue beating. Add in remaining sugar and beat until egg whites are glossy with soft peak.
  5. Gently fold in half of the egg whites mixture into the cocoa egg yolk mixture until well combined.
  6. Steam bake in preheated oven at 160c for 50 minutes.
  7. When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan before remove the cake from cake pan. 


32 comments:

  1. Loved the name 相思蛋糕. Your cake looks lovely and the texture is soft and light. This recipe is a real keeper. Must try this soon. Thanks for sharing.

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  2. 支持你开分行
    感谢你这三年来的分享
    是我的圣典哦:)

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  3. Happy 3 years old! I'm so glad to know someone like you!This chocolate cake looks as pretty as the previous one!

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  4. So soft and fluffy. I love this cake.

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  5. 这么快就又过了1个周年了!
    还记得去年我们摆的乌龙吗?呵呵~
    3周年,快乐!!

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  6. 你的相思蛋糕真的做得好美、好美啊!

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  7. 祝三周年快乐~;-)
    蛋糕真的做得很棒~

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  8. 三周年快乐!
    我很喜欢你的每一篇帖,让我获益良多,谢谢你 :)

    完美的相思,我爱极了那个皮!

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  9. Happy 3rd Blog Anniversary!!
    相思蛋糕真的做得很美♥♥♥

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  10. 祝你的部落格3周年快乐。
    相思到很厉害了!呵呵

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  11. Happy 3rd Blog Anniversary!! My blog also 3 years liao, hehehe..You are 相思 sifu. Ya, you should open a bakery shop, sure very good business.

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  12. Happy 3rd blog anniversary! (: Can I ask, if1.5times the recipe, is it for 8 or 9 inch round cake? Thank you!

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  13. Happy 3rd blog anniversary! (: Can I ask, if1.5times the recipe, is it for 8 or 9 inch round cake? Thank you!

    ReplyDelete
  14. Happy 3rd blog anniversary! (: Can I ask, if1.5times the recipe, is it for 8 or 9 inch round cake? Thank you!

    ReplyDelete
  15. 3周年快乐!
    对了,是我眼花吗?我看见蛋糕(还没切的)是两层颜色,切开后的,只有一个颜色而已。。

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  16. 三周年快乐~谢谢你一直以来的慷慨分享。

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  17. Jane, 你的蛋糕总是那么美。。。很高兴认识你,从你这里学了好多东西 :)

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  18. happy anniversary!!

    gogogo open cake house that... hehe sure profit many de :) gogogo

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  19. 我记得我第一次来你的部落是为了找烧包的食谱....
    你的部落总是我找食谱的第一首选~~
    加油,我一直都支持你的~~
    最近,我才想要做相思蛋糕...你的食谱我copy 下来咯~~谢谢~

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  20. Do you need to greased and lined the pan? Tks

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    Replies
    1. Edith, no need to grease the pan but I just line the bottom of pan with baking paper.

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  21. Wow this is beautiful. This cake is a hit amongst many bloggers, an so glad I found the recipe here in English! :) Thanks for sharing.

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    Replies
    1. Yummy bakes, haha... I am so happy. Thanks for praising me :) but if u saw this blog 厨房找快乐,then u won't said this to me already.

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  22. I had try your recipe but unfortunately it fail. This is the second time I make but still not success. My cake shrink a lot and the side of the cake very wet , look like under bake. May I know is it the cake should cold completely with the pan or without the pan ? Why my cake always collapse after cooling? Can advise me ? Thanks.

    ReplyDelete
    Replies
    1. Sorry that I overlook ur comment. That is not necessary to cool cake in pan. Just removed after baking is all right. I am doing this way :)
      Hmm... May be undercook. Perhaps next time just increased temp for another 10c. The water for steam bake might be too much. Which means cake might take longer n time to cook. For me, to be safe and avoid water slip into cake, you can put a tray of water at the lower rack of oven and bake your cake at meddle rack. Hope this can help you.

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  23. Hi I get v confused when the ingredients for the eggs require in grams. Can you please advise 100grams yolk and 150grams white are equivelent to how many eggs????
    It will be even more helpful for us beginner if you can post the steps of making in your posts. Oh ya i have tried most of the chiffon cakes in your blog, they are superd. Thank you for sharing and has make me a confident and happy woman (I am quite lonely as my husband is v busy w work. But am v happy to have 3 young children around me.)

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  24. Any other substitute for valrhona cocoa powder??? I have hersley cocoa powder.

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    Replies
    1. Sorry for late reply. You can use any other cocoa powder. Regarding the egg it is depend on how big is ur egg. Normally yolk is 20g and whites 42-45g. I feel much more easier to have eggs in weight bu not numbers. Sometimes recipe just wrote how many egg and this always confused me of how big is the egg they use. A jumbo egg might weight 70g or more, XL 63-69g, L 56-60g and M49-55g. But basically you can use Large to XL eggs in all recipe.
      For the pic showing steps of making I don't think I have time to do this at the moment :)

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  25. Hi Jane, I would love to try this cake. Can I know when you steam bake, do you place the pan with water in the oven first to let it warm then place the ready to bake cake onto it? Or did you just put the cake with the pan of water together when ready to bake? Thanks in advance!

    ReplyDelete

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