優格古典巧克力蛋糕

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發表者:何佳欣
來源: 布布優格社團討論連結

雨下不停,沒出門~
來試試以優格取代鮮奶

 古典巧克力蛋糕(8吋1個)
  1. 液油50克 
  2. 鮮奶80克(今天以優格80克取代) 
  3. 無糖可可粉15克 
  4. 苦甜巧克力100克 
  5. 蛋黃 4個 
  6. 蛋白 4個 
  7. 糖120克 
  8. 低筋麵粉75克 
 作法:
  1. 1+2加熱至接近沸騰就熄火,稍降溫一下下加入3拌勻再加入4拌勻! 
  2. 蛋黃打散,作法1加入打散的蛋黃中拌勻! 
  3. 低粉過篩加入作法2拌勻,即成巧克力蛋黃糊! 
  4. 蛋白+糖打發至乾性發泡(糖分3次加入) 
  5. 將3和4混合拌勻,入模烘烤!我的烤箱是上下火150度烤40分鐘! 
外層的巧克力甘那許:
  1. 動鮮170克 
  2. 苦甜巧克力120克 
  3. 無塩奶油12克 
作法: 1+2 隔水加熱至巧克力融,加入3拌勻!

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布布優格: 優格古典巧克力蛋糕
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