巧克力布朗尼
材料：
175g無塩奶油；另準備份量外奶油塗抹於烤盤用、225g巧克力切碎備用
200g精白砂糖、3顆中型雞蛋（蛋黃/白分離備用）、65g中筯麵粉
50g美洲胡桃（切碎備用）
做法：
1.烤箱180℃預熱，烤盤抹奶油備用
2.將巧克力、奶油及糖置於厚底鍋加熱至融化，放涼備用
3.將蛋黃拌入已涼的做法2中拌勻，加麵粉、胡桃拌勻
4.將蛋白打成濕性發泡，分次拌入巧克力糊中拌勻
5.將蛋榚糊倒入烤盤中，烤35-40分至，放涼後用刀沿烤盤邊緣將蛋糕移出
6.蛋糕灑上糖粉，趁熱食用（可佐搭蛋奶醬、冰淇淋或奶油）
Done
Tips:就我做磅蛋糕, 戚風蛋糕的經驗; 及朋友分享過後的心得是 -- 相
較於磅蛋糕紮實的口感, 國人似乎對鬆軟的戚風有更大的喜愛, 此種相異於西方人士喜好, 可能跟飲食習慣的大不同有關, 但是亦感受到,
這種紮實的口感已經在台灣慢慢的被接受了, 所以在這裡有一個建議就是, 如果您覺得蛋糕糊太乾(未拌入蛋白), 那麼建議您可以加入您喜好的利口酒,
蛋或者是牛奶(液體類), 烤完後蛋糕的口感就會略為改變!!!
Ingredients:
175g unsalted butter , plus extra for
greasing
225g dark chocolate , broken into pieces
200g caster sugar
3 medium eggs , separated
65g plain flour
Method:
1. Heat oven to 180℃. Butter a 20-25cm cake tin and line with greaseproof
paper.
2. Place 175g of the
chocolate, plus the butter and sugar in a heavy-based pan and heat gently until
melted, stirring occasionally. Leave to cool.
3. Whisk the egg yolks into the chocolate mixture, then add the flour,
nuts and the remaining chocolate.
4. Whisk the egg whites until they form soft peaks, then gently, but
thoroughly, fold into the chocolate mixture.
5. Pour into the prepared tin and bake in the centre of the oven for about
35-40 mins until crusty on top. Leave to cool, then run a knife around the
sides and remove from the tin. Dust with icing sugar and serve warm with
custard or ice cream or cold with cream.
