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古典巧克力蛋糕

古典巧克力蛋糕的做法
8.2 综合评分 1890 人做过这道菜收藏
奶油樱桃的厨房
奶油樱桃方子来自《10大名店幸福小蛋糕主厨代表作》
目前做過的古典巧克力蛋糕裏感覺最好吃的~
【【【以下材料分量可制作直徑爲18cm的圓形蛋糕1個】】】

用料

黑巧克力（可可含量64%的法芙娜塔諾麗）	90g
淡奶油	70g
無鹽發酵黃油	80g
蛋黃	96g
细砂糖（蛋黃用）	64g
蛋白	148g
細砂糖（蛋白用）	72g
可可粉	48g
低筋面粉	42g

古典巧克力蛋糕的做法

80g無鹽發酵黃油和70g淡奶油放入小奶锅中，加热至微微沸腾时关火，加入掰成小块的90g黑巧克力，静置2~3分钟后，用木勺轻轻搅拌均匀，切勿过度搅拌
96g蛋黃和64g细砂糖（蛋黃用）混合放入搅拌碗中，用蛋抽搅拌至细砂糖完全溶解，把搅拌碗座入50~60度的热水中，直至蛋黃液温度达到37度后，把搅拌碗从热水中移出
把巧克力溶液分2~3次倒入蛋黃溶液中，用蛋抽搅拌均匀，直至呈现柔滑有光泽的状态
148g蛋白放入無油無水的幹淨攪拌碗中，用電動打蛋器高速打發，至整體顔色雪白的慕斯狀時，一次性加入72g細砂糖，繼續高速打發到提起打蛋頭，垂落的蛋白霜能形成較大彎鈎的濕性發泡狀態
48g可可粉和42g低筋面粉混合过筛，取一半的分量加入巧克力蛋黃糊中，用刮刀擦底翻拌均匀，加入一半分量的蛋白霜，继续用刮刀翻拌均匀，再依次加入剩余的粉类和蛋白霜重复动作
把面糊倒入鋪好油紙的模具中，在料理台上輕輕叩擊模具底部50~100次以去除大氣泡，送入預熱好150度的烤箱中層烘烤40分鍾
烘烤結束後取出，馬上連模具從5~10cm左右的高度，以垂直自由落體的方式摔在料理台上兩次，之後放置到不燙手即可脫模，繼續晾涼至微溫後放入密封袋保存，吃之前切塊並在表面篩糖粉即可

小貼士

1、原方子里特别说明了使用的巧克力是法芙娜塔诺丽，因此如果改用其他品种黑巧克力，请根据甜度微调蛋黃的糖量
2、打發蛋白時爲了確保蛋白霜的穩定和細膩，請一次性加入所有細砂糖，雖然可能會延長打發時間，但是這樣打發的蛋白霜在翻拌時不易消泡
3、巧克力和可可粉的品质直接影响蛋糕的味道免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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