杏仁奶油+橙花馅融化巧克力蛋糕

Happy chocolate day!!!

就像世界上很大一部分的人口一样,我非常喜欢巧克力,所以当我发现有这样一件事World Chocolate Day"I decided it was time to share with you one of my最喜欢的巧克力甜点,the chocolaty-est of them all: the molten cake.

我几乎每天都吃巧克力,usually it is with my tea after dinner,I always take a piece or two of dark chocolate.It makes me feel like I had a proper chocolate desert and it usually calms my craving for chocolate.Healthy habit,你不觉得吗?I used to have a许多的过去每天的巧克力剂量较高,but I guess I became more reasonable with time or as my hips grew larger(?).

So yes,在我看来,融化的巧克力蛋糕是the巧克力蛋糕,it's gooey,smooth,saucy;超级舒适。It's so chocolaty,它至少能满足你一周对巧克力的渴望。

I have made so many molten chocolate cakes and failed so many times but it allowed me to improve my 必威特别投注recipe and technique. Now I am very happy with it!If you follow the steps,最终你会得到一个熟透的巧克力蛋糕,一个融化的杏仁和橙花丝般的中心。

享受!!

杏仁奶油+橙花馅融化巧克力蛋糕

INGREDIENTS

制作4

  • 可可粉,对于模具
  • 100gr无盐黄油+20gr无盐黄油,在室温下用于模具
  • 200克黑巧克力,切碎
  • 100 gr caster sugar
  • 4 eggs
  • 50gr普通面粉

填满

  • 100gr杏仁油
  • 4 tablespoons single cream
  • 2汤匙砂糖
  • 2茶匙橙花水

方法

• Preheat oven to 200 C (390 F)

·用黄油涂在4个达里奥模具(150ml)的内部,并在模具内筛选一些可可粉。Shake the moulds to make sure their inside is dusted with cocoa powder;this will help removing the cakes once they are cooked.放在冰箱里。

·放在微波炉安全碗里,place the chocolate and the butter,stopping and stirring at 15 second intervals in the microwave,直到顺利。Set aside for a few minutes.

·在一个大碗里,把鸡蛋和糖打至光滑。You don't have to use an electric whisk but you can if you want to.Add the melted chocolate and butter mixture to the egg and sugar mixture. Stir using a large spoon until smooth. Finally,轻轻搅拌面粉,确保面粉充分混合。

·将蛋糕糊放入冰箱至少30分钟或最多24小时。

• Mix all the filling ingredients together until they are well combined and smooth.If you prepare the filling in advance,place it in the fridge.

• Pour the batter into the dariole moulds until it reaches slightly more than 1/3 of the mould.

·在每个模具的中心放一汤匙杏仁黄油填料。轻轻地压下杏仁酱,确保它不会碰到模具的两侧,并停留在中间。

• Divide and pour the rest of the batter between each mould.熔化的蛋糕在烘烤时通常会膨胀,所以要确保从模具顶部留下1厘米的空。

• Place in the oven for 11 to 14 minutes until the top of the cakes feels spongy.当他们准备好了,从烤箱中取出,待一两分钟冷却。Remove the cakes from their moulds by inverting them on a plate.Serve immediately.

笔记

•检查在家里制作杏仁酱的最佳方法here.

·我们把面糊放在冰箱里的原因是为了确保杏仁馅保持在中间。If they are both at room temperature the almond butter might fusion with the cake batter while baking and you might not end up with a melted center.

•我用150毫升达里奥模具。

•制作经典的融化巧克力蛋糕(不加馅,中间只有融化的巧克力,follow the steps ignoring the almond filling and the fact that you need to keep the batter in the fridge before baking the cake.如果你不把面糊放在冰箱里,烘焙8到10分钟。

●无麸质版,用磨碎的杏仁代替面粉,,