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无花果巧克力蛋糕
Chocolate-Fig Cake

Posted on August 20, 2015

【Ingredients】
1 cup diced Calimyrna figs, 1 cup dry red wine, 1 cup butter(softened), 1 cup caster sugar, 2 eggs, 1 tsp vanilla, 11⁄2cups all-purpose flour, 2 tbsp dark baking cocoa, 1 tsp baking soda, 115g semisweet baking chocolate(melted, cooled)

【Frosting】
230g mascarpone cheese, 2 1⁄2 cups icing sugar, 1⁄2 tsp vanilla

【Garnish】
45g milk chocolate

【Method】
Heat oven to 180°C. Grease bottom spring form pan (9 inch) with butter; lightly flour. In a saucepan, combine figs and wine. Bring to a boil over medium-high heat. Remove from heat.
Beat butter and caster sugar with electric mixer on medium speed until creamy. Add eggs and vanilla. Beat at medium speed until thicken creamy. Add flour, cocoa and baking soda. Beat at low speed until moistened, scraping bowl occasionally. Add melted chocolate, figs and wine. Beat at low speed until mixed. Spread in pan.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack until completely cooled, about 2 hour. Remove side of pan.
In medium bowl, beat frosting ingredients at low speed until mixed. Frost side and top of cake.
To make garnish, pull vegetable peeler along edges of chocolate bar to form curls. Garnish cake with chocolate curls. Store in refrigerator.

>>Issue 155

◆材料◆
干无花果碎、红酒、软化牛油及细糖各1杯、鸡蛋2粒、香草精1茶匙、中筋面粉11⁄2杯、无糖烹调可可粉2汤匙、发粉1茶匙、少糖烹调巧克力115克(溶解待凉)

◆糖霜◆
Mascarpone芝士230克、糖粉21⁄2 杯、香草精1⁄2茶匙

◆材料◆
45克牛奶巧克力

◆做法◆
1. 把烤炉预热至180°C,在9寸弹簧扣模盆涂牛油,然后撒上少许面粉。把红酒和无花果放入锅里以中火煮至滚,然后熄火待凉。
2. 用电动搅拌器以中速搅拌牛油和糖至发起,然后加入蛋和香草精,继续打至发起,间中刮刮底部。再加入面粉,可可粉及发粉,转低速搅拌均匀,最后加入溶解巧克力、无花果碎及红酒,搅拌均匀,即可倒入盆里。
3. 放入烤炉烤55-60分钟,将竹签插入测试熟度,以不沾物为准。把蛋糕连盆放在架子上冷却约2小时后才脱模。
4. 另外用电动搅拌器把糖霜材料以低速搅拌至混合均匀后涂在蛋糕周围。
5. 装饰时用蔬菜刨刀把巧克力刨出卷曲的薄片,撒在蛋糕上面即可。收入冰箱。

>>Issue 155


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