Wednesday, January 20, 2016

巧克力芝士蛋糕 Chocolate Cheese Cake




















 

巧克力芝士蛋糕 
6寸活底模1个 
 
棒果酱巧克力戚风蛋糕体 1片食谱请看这里
 
[乳酪蛋糕层]
 
乳酪奶油  250g (温室软化)
鸡蛋  2个
细糖  50g
动物性鲜奶油  60g
 
 
做法:
 
1. 把细糖加入软化乳酪奶油里, 以搅拌机搅打至顺滑状。 
2. 鸡蛋逐粒加入,拌匀后才加入另一粒鸡蛋。  
3. 加入动物性鲜奶油, 即成乳酪蛋糕糊。 
4. 将乳酪蛋糕糊倒入巧克力蛋糕上
5. 放入预热烤箱170度, 水浴法,烘烤1小时或至熟。蛋糕出炉后, 无需脱模。
 
 

[巧克力表层]
黑巧克力  70g (切碎)
动物性鲜奶油  60g
牛油  10g
 
 
做法 :
 
1. 将黑巧克力碎、动物性鲜奶油和牛油,隔水加热并不断搅拌至巧克力完全融化。
2. 把巧克力酱淋在乳酪蛋糕上,静待几分钟至巧克力酱变得平整。  
3. 将蛋糕连模放入冰箱里,冷藏4个小时以上。取出, 脱模即可享用。(脱模时,以小刀沿着蛋糕模壁划上一圈,或是用热毛巾围绕着蛋糕模)




Chocolate Cheese Cake
6” round pan with removable base

Nutella Chocolate Chiffon Cake base from here 

[Cream Cheese Layer]

250g cream cheese (soften)
2 eggs 50g castor sugar
60g whipping cream 


Method:

1. Cream cream cheese and sugar till creamy and smooth.
2. Add  in egg, beat well after each addition of egg until creamy.  Add in whipping cream and mix until incorporated. 
3. Pour the cream cheese mixture over the chocolate chiffon cake. 
4. Using water bath method,bake in preheated oven at 170C for 1 hour until cooked. Remove the pan from the oven and let it cool aside. (do not unmould it) 


[Chocolate layer]
70g dark chocolate (chopped)
60g whipping cream
10g butter


Method :

1. Melt the dark chocolate,whipping cream and butter with low heat. 
2. Pour the chocolate mixture across the top of the cake.  Let it cool for a minutes until the chocolate mixture spread evenly.  
3. Place the cake pan into the fridge for 4 hours.  Remove the cake from the refrigerator, slice it and serve. (you may use the hot tower to heat the sides of the pan to make it easier to remove)

Recipe adapted from May@厨苑食谱





















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