黃油 butter,雞蛋 eggs,鹽 salt,香草精 vanilla extract
綜合評分 7.0
【生酮ketogenic】低碳水黑巧克力蛋糕 Dark Chocolate Cake
綜合評分 7.0
https://www.dietdoctor.com/recipes/dark-chocolate-cake 1 tbsp=15 ml 1 tsp=5 ml 1 oz=28 g 1 cup = 16 tbsp = 48 tsp = 240 ml 食譜是16份的用量（可以按比例自行增減）︰ Nutrition（每份）︰ 76% Fat 9% Protein 15% Carbs 6 g carbs
用料
- 黃油 butter 150 g
- 雞蛋 eggs 5
- 鹽 salt 1 pinch
- 香草精 vanilla extract 1 teaspoon
做法
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烤箱預熱至160℃，在直徑9英寸的蛋糕模內部涂上一層油（黃油或椰子油），並在模具底部墊上油紙。Preheat the oven to 320°F (160°C). Use a spring form, maximum 9 inches (20-22 cm) in diameter. Grease the form with some butter or coconut oil and fasten a piece of round parchment paper to the bottom.
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將巧克力掰碎，黃油切小塊，一起隔水融化（或用微波爐）。注意融化時要不斷攪動。完全融化後放置稍冷卻。Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave. Be careful, chocolate can burn so stir often. Let cool a little when melted.
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將蛋清蛋黃分離至不同的碗中，蛋白中加入鹽，攪拌機打至硬性發泡，備用。Separate the eggs and put the yolks and whites in separate bowls. Add the salt to the egg whites and whisk until stiff peaks form. Set aside.
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香草精加入蛋黃打至順滑。Add the vanilla to the egg yolks and whisk until smooth.
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融化的巧克力黃油倒入蛋黃，混合均勻，拌入打發的蛋清，直到蛋清的白色條紋完全消失，不要拌過頭。將拌好的蛋糕糊倒入模具中，放入烤箱烤約15分鐘。可以用刀插入蛋糕看看是否烤熟了。蛋糕內部應該是濕潤的但水分不能過多。Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding until you can’t see any white streaks from the egg whites but no more than that. Pour the batter into the form and bake for about 15 minutes. Probe with a knife to see when it’s ready. It should be moist, but not runny.
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溫食/冷食最佳，按個人喜好加漿果或者抹上打發的淡奶油。This cake is best served cold or lukewarm with berries and whipped heavy cream.
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小貼士
所在的分類
相關食譜
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