Chocolate almond cake(巧克力杏仁蛋糕)

巧克力杏仁蛋糕 – 蛋糕简介

巧克力杏仁蛋糕 与软心蛋糕不同,这款蛋糕为了能透过其他的食材以转化为更高层次的味道,所以海绵蛋糕与杏仁交错的触感正好为巧克力做了一个不错的铺垫。整体松软之余还让巧克力摩丝变得有如轻烟般飘柔

巧克力杏仁蛋糕 – 名字来源

Hotel Imperial(帝国酒店)是奥地利最好的贵族酒店。公元1873年,为了庆祝酒店开幕并彰显皇帝Franz-joseph的荣耀,糕饼师Xaver Loibner所烘焙的那款具有特殊口感的蛋糕,不仅得到皇帝的喜爱,更被当时视为“甜密的问候”

巧克力杏仁蛋糕 – 蛋糕口感

在您细细品位时,首先您会感觉到蛋糕外层那黑巧克力伴随着白雪般的甜粉在舌尖缓缓融化,接着蛋糕中的杏仁香味充满了您的味蕾,并随着香味释出,完美而细腻的留住口中。

巧克力杏仁蛋糕

巧克力杏仁蛋糕食谱

1 1 / 2杯(180克)地面杏仁
2 / 3杯(85克),蛋糕粉
2 / 3杯(70克)不加糖的可可粉
11 / 2茶匙。发酵粉
1 / 4茶匙。盐
8个大鸡蛋分开
1 1 / 2杯(300克),砂糖
2茶匙。香草精
1茶匙。杏仁提取物
1 / 2杯(60毫升)牛奶

方法

烤箱预热到350° F的第2行× 8“,圆饼用羊皮纸或蜡界平底锅。

地面杏仁,面粉,可可粉,泡打粉和盐混合在一起。

在另一个碗里,打与1杯的糖eggyolks。添加香草和杏仁提取物。

或者混在牛奶和杏仁混合成的eggyolks,与杏仁混合的开始和结束。

在另一个无油脂碗,击败了其余的糖,直到僵硬峰的eggwhites。仔细倍到杏仁 – 蛋黄的混合物。

面糊倒入准备好的蛋糕盘,烤约。 30分钟。蛋糕是准备,当插入木扦或蛋糕测试仪来进行清洁,或当蛋糕弹回时,用手指轻轻按下。

让蛋糕冷却约10分钟平底锅。用小刀或金属铲松开两侧和反转来的金属架。反转再次到另一个机架,以防止分裂蛋糕。

每个蛋糕切成了两。填写草莓慕斯。冰巧克力buttercream。放置在冰箱冰镇蛋糕寒意(但不冻结!)。倒在顶端和两侧巧克力伽纳彻。添加一些马卡龙和享受!

 

Chocolate Almond Cake – cake Introduction

Chocolate almond cake with a soft heart cake different, this cake to order through the other ingredients into a higher level of taste, so staggered almond sponge cake with chocolate feel just as a good bedding. Apart from the overall soft chocolate mousse also become like a mist so as Rejoice

Chocolate Almond Cake – name of the source

Hotel Imperial (Imperial Hotel) was an Austrian aristocrat best hotels. AD 1873, to celebrate the opening of the hotel and demonstrate the glory of the Emperor Franz-joseph, Pastry Chef Xaver Loibner the baking section that has a special taste of the cake, not only by the emperor’s favorite, but was then seen as “sweet greetings”

Chocolate Almond Cake – cake taste

When you taste carefully, you will first feel that the outer layer of dark chocolate cake accompanied by a sweet-like powder snow slowly melt in the tongue, followed by cake filled with almond flavor your taste buds, and with the aroma release , perfect to keep delicate mouth.

CHOCOLATE ALMOND CAKE RECIPE

1 1/2 cups (180 gr) ground almond
2/3 cup (85 gr) cake flour
2/3 cup (70 gr) unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
8 large eggs separated
1 1/2 cups (300 gr) granulated sugar
2 tsp. vanilla extract
1 tsp. almond extract
1/2 cup (60 ml) milk

METHOD

Preheat the oven to 350°F; and line 2 x 8″ round cake pans with parchment or wax circles.

Mix together the ground almonds, flour, cocoa powder, baking powder and salt.

In another bowl, beat the eggyolks with 1 cup of the the sugar. Add the vanilla and almond extracts.

Alternately mix in the milk and the almond mixture into the eggyolks, starting and ending with the almond mixture.

In another grease free bowl, beat the eggwhites with the rest of the sugar until stiff peaks. Carefully fold this into the almond – yolk mixture.

Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.

Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.

Cut each cake into two. Fill with strawberry mousse. Ice with chocolate buttercream. Place the iced cake in the refrigerator to chill (but not frozen!). Pour chocolate ganache on top and sides. Add some macarons and enjoy

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