【食譜】杏仁巧克力泥蛋糕 (無麵粉+減油減糖) 5樣食材 5-Ingredients Almond Chocolate Mud Cake (Gluten-Free, Low-Sugar)

製作日期:2016/04/14 (四) 下午

一直很想做無麵粉的巧克力蛋糕,尤其是在看到 Donal 做 的 Chocolate Mud Pie 之後。 因為自己偏好低糖少油的個性(也是因為愛吃又怕胖(笑)),食材與作法上都做了小調整,就做出這個 杏仁巧克力泥蛋糕 摟!

I’ve been thinking about making a flour-less chocolate cake for a while, especially after watching Donal’s Chocolat Mud Pie on YouTube.

And due to my low-butter,low-sugar preference, I adjust a little bit on the ingredients as well as the steps to make my own  Almond Chocolate Mud Cake.

9mud-cake
這次做得巧克力表面流動性較高,吃起來比較像稍稀的巧克力醬。若喜歡濃一點可以再冰一下,但巧克力蛋糕建議放常溫吃。

This chocolate glaze is a little bit running. If you want a more solid glaze, put it in the fridge for about 5 minutes. But the cake is recommended eaten at room temperature.

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從側面來看隨意淋的巧克力醬~

There you have it, a side view of the cake with the chocolate glaze flowing down.

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因為家裡人口少,也大部份是我自己吃~(笑) 所以每次做甜點的份量都不會太多。如果是要做偏滿模 6 吋的蛋糕,就把食材全部乘1.5即可。若是要做8吋,就將此篇食材份量全部乘 3。

Since I eat mostly the desserts on my own, so I always cut down the quantity. If you want to make a standard 6″ cake, multiply all the ingredients by 1.5. If you want a 8″ cake, multiply by 3.

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切一塊來看,這蛋糕真的有mud(泥巴)的感覺。

Slice it. It really “muddy” inside.

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在常溫狀態下吃,口感真的有點像泥巴那樣,有巧克力與奶油的溼潤,又有點杏仁粉形成的蛋糕口感。

Eating it at room temperature, you can taste the rich chocolate flavor as well as the moisture given by the butter and chocolate. The ground almonds give it a little caky texture that just right.

8mud-cake
減過糖與油,吃起來罪惡感沒那麼大,甜度也讓我這個喜歡吃甜點但不愛過甜的人覺得很剛好!重點當然還是有黑巧克力這世界上最美好的食物~:9

With reduced butter and sugar, it turns to be less sinful, (lol) and the bitter-sweet flavor really reminds me that chocolate is the most wonderful food in the world!


(※ 引用食譜煩請註明出處與原文網址.勿拿此食譜行商業行為 ※)

杏仁巧克力泥蛋糕 (無麵粉+減油減糖) 5樣食材
5-Ingredients Almond Chocolate Mud Cake (Gluten-Free, Low-Sugar)

(參考:Donal Skehan-Dark Chocolate Hazelnut Mud Pie)

.食材 Ingredients:(1個6吋的低矮蛋糕 or 1個4吋蛋糕)

.巧克力蛋糕體 (For the cake)
黑巧克力(73%)  Dark chocolate            75 g
無鹽奶油          Unsalted butter           35 g*
杏仁粉             Ground almonds          30 g
雞蛋                 2   Egg(big)              2個
*糖                       Sugar                 30 g*
鹽                  a pinch of salt      1小撮

.巧克力淋面 (For the chocolate glaze)
黑巧克力(63%)  Dark chocolate          29 g
*牛奶                       Milk                29 g
*無鹽奶油          Unsalted butter          5 g

.表面裝飾:(For the toppings)
烤過的杏仁片 Almond slices, toasted   10 g

PS.
*這次使用的赤藻糖醇(甜度為砂糖90%)
*糖量與奶油用量已減,甜度不高,嗜甜捧油可將糖用量改為40-50 g
*這次因為手邊剛好沒有動物性鮮奶油,所以改用牛奶,
比較沒那麼濃郁,若有動鮮的話可將牛奶直接換成動鮮

*This time I use erythritol (90% as sweet as ordinary sugar)
*The amount of sugar and butter has been reduced. If you are a sweet tooth, you can use 40-50 g of sugar.
*I didn’t have heavy cream in hand so I use milk, which makes the cake less dense than using cream. If you have cream in hand, replace milk with it.


0mud-cake
※ 準備工作 Preparation:
.模具底部抹油、鋪烘焙紙
.食材秤量好
.將雞蛋的蛋白與蛋黃分開
.烤箱以160°C預熱

.Grease and line a 15-cm diameter cake tin with baking parchment.
.Measure all the ingredients.
.Separate the egg yolk and egg white
.Preheat the oven to 160°C


.作法/步驟 Step:
1mud-cake
1.將奶油與巧克力與一小撮鹽放入碗中,以隔水加熱方式至完全融化
2.加入杏仁粉,混合均勻

1.For the mud cake, melt the chocolate and butter in a large bowl sitting over a saucepan of barely simmering water.
2.Remove the bowl from the heat and mix in the ground almonds with a spatula.

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3.將蛋黃分次(1顆/次)加入混合均勻,每次加入都要拌勻,直至麵糊變濃稠

3.Stir in the egg yolk, one at a time, mixing after each addition, until you have a thick batter.

3mud-cake
4.將蛋白加入糖,用電動打蛋器打至溼性發泡(尾端微彎)

4.Whisk the egg whites until soft peaks form.

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5.將一小部份的蛋白霜先與巧克力糊混合,再將剩餘的蛋白霜加入,以切拌(畫J)的方式拌勻

6.將麵糊倒入模具中,放入烤箱,烤盤內倒入熱水 (若是使用分離模記得要包兩層鋁箔紙) 用水浴法,以160°C烤約25分鐘至成形

5.Add a small portion of the egg whites to the chocolate batter and fold in the rest gently until just combined.
6.Pour the batter into the prepared cake tin and put it in the oven to water-bake (hot water outside the cake tin) for about 25 minutes until it is firm

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7.烤的時候來做巧克力淋面:將巧克力與奶油隔水加熱融化,再將牛奶用另一鍋加熱至微溫,再將牛奶與融化的巧克力混合

PS.因為這次使用的是牛奶,所以剛煮好比較流動(running) 建議可以放到冰箱冷凍給它冰個3~5分鐘,使其降溫會變較濃稠

7.While the cake is baked, make the chocolate glaze: melt the chocolate and butter above a simmering water and warm the milk in the other pot. Combine the both together and put it into the freezer for about 3 – 5 minutes to let it get thicken.

PS. Because I use milk instead of cream, the chocolate glaze is a little running. It is better to use cream, which will provide a more dense consistency.

5mud-cake
8.蛋糕烤出爐後,至於網架上,待放涼後脫模

8. As soon as the cake is done, remove it from the oven and allow it to sit on a wire rack to cool  before removing the tin. As it cool completely, remove it from the tin.

7mud-cake
9.將巧克力淋面均勻淋於蛋糕表面

9.Pour the chocolate glaze onto the cake.

8mud-cake
10.最後再放上烤過的杏仁片即完成

10.Sprinkle with toasted almond slices and it’s done!

 

 


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2 則留言

  1. 請問杏仁粉可用什麼取代嗎?
    版主回覆:(05/13/2016 08:10:31 AM)
    如果真的沒有杏仁粉,可以用低筋麵粉取代,不過口感上就會不太一樣摟(也不是無麩質了)

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