[焗爐食譜] 紅桑子朱古力心太軟
又到母親節，媽媽一向不是甜品愛好者，但卻喜歡食朱古力，今次做了一個不太甜的紅桑子心太軟來慶祝一番，過一個甜蜜的母親節。
Mother’s Day is approaching and my mom is definitely NOT a dessert but she loves chocolate. So here I am making this raspberry chocolate lava cake with mixture of milk chocolate and dark chocolate for her to try.
材料：(5 mugs)
- 黑朱古力 75g
- 牛奶朱古力 150g
- 無鹽牛油 225g
- 砂糖 100g
- 雞蛋 4隻(室溫備用)
- 蛋黃 4隻(室溫備用)
- 雲尼拿油 1茶匙
- 無糖可可粉 27g
- 中筋麵粉 100g
- 糖粉 少量(裝飾用)
Ingredient: (5 mugs)
- Dark chocolate 75g
- Milk chocolate 150g
- Unsalted butter 225g
- Sugar 100g
- Egg 4 pcs (in room temperature)
- Egg yolk 4 pcs (in room temperature)
- Vanilla extract 1 tsp
- Cocoa powder 27g
- All-purpose flour 100g
- Icing Sugar (for decoration)
做法：
- 預熱焗爐至「熱風循環」180度
- 以熱水助溶牛油和兩款朱古力，或可以微波爐加熱（每30秒攪拌一次)，直至全部溶化
- 將雞蛋和蛋黃放進一攪拌盤，以電動攪拌器打發至兩倍份量
- 慢慢加入雲尼拿油，並分數次加入砂糖，然後繼續打至完全發起，呈半慕絲狀
- 一邊攪拌，一邊加入朱古力和牛油，多攪拌30秒讓牛油完全溶入蛋漿中
- 將篩好的可可粉和麵粉加入蛋漿中，用抹刀以摺疊方式慢慢混合，至完全沒有粉粒
- 以牛油塗抹容器，再倒入粉漿至半滿
- 入爐置在最低層，焗12分鐘，至蛋糕邊全熟，而中心仍是軟
- 出爐後放5分鐘，再將蛋糕倒至碟上
- 灑上糖粉便可食用
Directions:
- Preheat the oven with fan mode to 180 Celsius
- Melt the butter and chocolate in the top of a double boiler or by microwave (Stir every 30 seconds to keep it in good condition).
- Whisk the eggs and egg yolks in a large bowl till the size is doubled and turns fluffy.
- Slowly add the vanilla extract and sugar bit by bit to the eggs. Keep whisking until it turns fluffy and mousse.
- Continue whisking and pour the butter and chocolate into the egg mixture. Whisk until it is fully incorporated.
- Sieve the cocoa powder and flour into the egg mixture. Use spatula to fold them in.
- Butter your mugs really well and fill it 1/2 full with the batter.
- Place the mugs on baking tray and put them into the lowest level of the oven.
- Bake them with 180 Celsius for 12 mins. The cake should be set but the centre is soft.
- Remove the cake from the mug 5 minutes after resting.
- Place it on a plate and dust with sugar before you eat.
