心太軟 review:
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2006573
open rice link:
http://www.openrice.com/restaurant/sr2.htm?shopid=31815
2009年9月27日星期日
西環 "甜品堂" 心太軟朱古力蛋糕
西環 "甜品堂" 心太軟朱古力蛋糕
心太軟朱古力蛋糕
朱古力拼盤
心太軟 review:
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2006573
open rice link:
http://www.openrice.com/restaurant/sr2.htm?shopid=31815
心太軟 review:
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2006573
open rice link:
http://www.openrice.com/restaurant/sr2.htm?shopid=31815
2009年9月26日星期六
食譜: 心太軟朱古力蛋糕
食譜: 心太軟朱古力蛋糕
材料(六人份量)
苦甜(bittersweet) /半甜(semisweet)朱古力 170克 (切粗粒)
冇盬牛油 170克 (切粒)
蛋 3 隻
蛋黃 3 隻
砂糖 6 湯匙
盬 1/8茶匙
麵粉 6 湯匙
裝飾
拌碟忌廉、雪糕、生果(隨意可省)
糖粉少許(隨意可省)
用具
用具6個蛋糕杯 (souffle dishes or custard cups)
做法:
1. 預熱焗爐350F (177C) 。在蛋糕杯周圍及低部塗上牛油。
2. 放已切碎的苦甜朱古力和牛油在煲中，慢火備用煮溶，離火，待涼至暖。用另一個盛盆，把蛋、蛋黃、糖及盬，用電動打蛋器以中速打至奶黃色。
3. 最後把朱古力糊攪入(fold in)蛋糊，慢慢加入麵粉(巳篩好)。
4. 最後，倒入蛋糕杯中，入焗爐8分鐘。朱古力蛋糕熱吃，可灑上糖粉裝飾，記著拌以忌廉、雪糕或生果吃。
貼士
1. 朱古力可用微波爐煮溶，先丁30 秒，攪一攪，再丁30秒，再攪。
材料(六人份量)
苦甜(bittersweet) /半甜(semisweet)朱古力 170克 (切粗粒)
冇盬牛油 170克 (切粒)
蛋 3 隻
蛋黃 3 隻
砂糖 6 湯匙
盬 1/8茶匙
麵粉 6 湯匙
裝飾
拌碟忌廉、雪糕、生果(隨意可省)
糖粉少許(隨意可省)
用具
用具6個蛋糕杯 (souffle dishes or custard cups)
做法:
1. 預熱焗爐350F (177C) 。在蛋糕杯周圍及低部塗上牛油。
2. 放已切碎的苦甜朱古力和牛油在煲中，慢火備用煮溶，離火，待涼至暖。用另一個盛盆，把蛋、蛋黃、糖及盬，用電動打蛋器以中速打至奶黃色。
3. 最後把朱古力糊攪入(fold in)蛋糊，慢慢加入麵粉(巳篩好)。
4. 最後，倒入蛋糕杯中，入焗爐8分鐘。朱古力蛋糕熱吃，可灑上糖粉裝飾，記著拌以忌廉、雪糕或生果吃。
貼士
1. 朱古力可用微波爐煮溶，先丁30 秒，攪一攪，再丁30秒，再攪。
2009年9月25日星期五
銅鑼灣 Awfully Chocolate 香蕉朱古力蛋糕 / 原味朱古力蛋糕
銅鑼灣 Awfully Chocolate 香蕉朱古力蛋糕 / 原味朱古力蛋糕
原味朱古力蛋糕 Full Chocolate
香蕉朱古力蛋糕 Chocolate with Banana
香蕉朱古力蛋糕 Chocolate with Banana
大約 $178~$208 一個 6" 蛋糕
Awfully Chocolate
http://www.awfullychocolate.com/
銅鑼灣 Awfully Chocolate
http://www.openrice.com/restaurant/sr2.htm?shopid=26282
photo from
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2015780
Awfully Chocolate 只有三款蛋糕揀... 分別是 Full Chocolate, Chocolate with Banana, Chocolate with Rum & Cherry, 生 日的同事不吃Banana及Cherry, 所以我們揀了Full Chocolate~ 起初見到個cake咁既樣, 以為一定係甜到死既 cake, 點知食落又唔係想像中既喪甜~ cake面的古古力醬, 沒有想像中黏口,古古力的味很濃, 又未至於苦, 好香!!~ 中間夾層的古古力海 綿蛋糕做得很好, 很鬆軟, 水份剛剛好~ 嘩...好好味~~
大約 $178~$208 一個 6" 蛋糕
Awfully Chocolate
http://www.awfullychocolate.com/
銅鑼灣 Awfully Chocolate
http://www.openrice.com/restaurant/sr2.htm?shopid=26282
photo from
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2015780
2009年9月24日星期四
美心西餅 魔鬼蛋糕 Maxim's Devil Cake
美心西餅 魔鬼蛋糕 Maxim's Devil Cake
魔鬼之誕生
至推出以來，純白鬆軟的「天使蛋糕 (Angel Cake)」成爲全城熱捧的寵兒。今年，美心西餅再度為您帶來另一皇牌新作 —「魔鬼蛋糕 (Devil Cake) )」， 幼滑的朱古力忌廉以70%可可濃度的法國Valrhona高級朱古力打造而成，忌廉裏面是輕軟的朱古力雪芳蛋糕，配以沾上朱古力的魔法脆米，層次豐富，驚 喜的味覺享受猶如魔鬼的魅力誘惑，令人無法抗拒！
閃亮誘人包裝
如此誘人的「魔鬼蛋糕」在包裝上更匠心獨運，以矜貴的啡黑金色作主調，配以精緻的魔鬼圖案，為蛋糕添上神秘的美味誘惑。
魔鬼蛋糕，極香滑‧更誘惑
全線美心西餅發售，每個售價為港幣148元
訂購熱線：2743 3311
2009年9月23日星期三
朱古力蛋糕 55%滿足
朱古力蛋糕 55%滿足
聖安娜新推兩款以比利時朱古力做的 Truffle車厘子薄脆蛋糕，「好滑好濃味喎！」試食「 Belgium 55°」後的 Y同事說，因為用了 55%可可濃度的比利時朱古力做嘛。蛋糕面層還鋪滿爽脆朱古力，夾心的車厘子果肉，也能做到有鮮果味，而不是藥水味。愛更濃朱古力味，要試「 Belgium 75°」。朱古力是朱古力味，車厘子是車厘子味，其實已令人 100%滿足。
全線聖安娜餅店有售
聖安娜新推兩款以比利時朱古力做的 Truffle車厘子薄脆蛋糕，「好滑好濃味喎！」試食「 Belgium 55°」後的 Y同事說，因為用了 55%可可濃度的比利時朱古力做嘛。蛋糕面層還鋪滿爽脆朱古力，夾心的車厘子果肉，也能做到有鮮果味，而不是藥水味。愛更濃朱古力味，要試「 Belgium 75°」。朱古力是朱古力味，車厘子是車厘子味，其實已令人 100%滿足。
全線聖安娜餅店有售
Recipe: Chocolate Cake Recipe
Recipe: Chocolate Cake Recipe
2 cups flour
125 grams chocolate (squares)
3 eggs
1 cup softened butter
1 cup sugar
2 tbsp cocoa powder
¼ cup milk
Preheat oven to 180 degrees C. Grease two cake tins of 7 inch diameter.
Melt the chocolate in a bowl set over a deep pan of boiling water.
Cream together butter and sugar and add the eggs one at a time, beating well. Add the melted chocolate and beat till well combined.
Sift the flour and cocoa powder together and fold into the chocolate-egg-sugar-butter mix. Don’t beat too much. After the mixture is blended well, pour into the baking tin . Bake for about 45 minutes, or till well risen.
For the sandwich icing :
100 grams unsalted butter
1 and a ½ cup icing sugar
1 tbsp cocoa powder
½ tsp vanilla essence
Beat together all these ingredients to form a light chocolate cream. Use to sandwich the two cakes together.
The top layer can be either dusted with castor sugar or cocoa powder, or both, Stencils may be used for decorating further.
For a different look, and in a bid to be creative as Chef Sacher, try using apricot or raspberry jam to sandwich layers, alternating with chocolate cream, white cream or plain chocolate layers, before closing with the second cake layer. Icing can also be made to have a royal touch if chocolate cream is poured over this whole cake sandwich.
2 cups flour
125 grams chocolate (squares)
3 eggs
1 cup softened butter
1 cup sugar
2 tbsp cocoa powder
¼ cup milk
Preheat oven to 180 degrees C. Grease two cake tins of 7 inch diameter.
Melt the chocolate in a bowl set over a deep pan of boiling water.
Cream together butter and sugar and add the eggs one at a time, beating well. Add the melted chocolate and beat till well combined.
Sift the flour and cocoa powder together and fold into the chocolate-egg-sugar-butter mix. Don’t beat too much. After the mixture is blended well, pour into the baking tin . Bake for about 45 minutes, or till well risen.
For the sandwich icing :
100 grams unsalted butter
1 and a ½ cup icing sugar
1 tbsp cocoa powder
½ tsp vanilla essence
Beat together all these ingredients to form a light chocolate cream. Use to sandwich the two cakes together.
The top layer can be either dusted with castor sugar or cocoa powder, or both, Stencils may be used for decorating further.
For a different look, and in a bid to be creative as Chef Sacher, try using apricot or raspberry jam to sandwich layers, alternating with chocolate cream, white cream or plain chocolate layers, before closing with the second cake layer. Icing can also be made to have a royal touch if chocolate cream is poured over this whole cake sandwich.
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