查看完整版本: white chocolate gateau〔已檢〕

white chocolate gateau〔已檢〕

基本上我是chocolate控...
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)`Et5Y,q![:jRq 90g butter, melted and cooled slightly, plus extra for greasing

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e*X 6 large eggs"a/p@+Y F@Prm^
175g caster sugart6W,J1FkI!W3O|!U;A
125g self-raising flour
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U6gS` 30g cocoa powder q6`9Vm+@|L{zX
2 tbsp cornflour
MYJE&g ?a(h 300ml double or whipping cream, whipped until thick/viw:t:xppdi!ri
White chocolate curls (optional)NU/^&RPBu*|,J
Method
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T$z#V7[9c#Q yQrZ s Lightly butter a deep 23cm round cake tin and line the bottom of the tin with baking parchment.
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f ~5pB"rfz$u Put the eggs and sugar into a large bowl and whisk together with an electric mixer on high speed until the mixture is pale and thick enough to leave a trail on itself when the whisk is lifted out.I{MdW!`zR)`
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Sift together the flour, cocoa powder, and cornflour, and fold half into the egg mixture. Pour half of the cooled butter around the edge; fold in gently.
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s)N Repeat with the remaining flour mixture and butter, folding gently.|j-F+C/ou

vPfR*l:~:sH Turn the mixture into the prepared cake tin and tilt the tin to level the surface. Bake in a preheated oven at 180°C/gas mark 4 for 35–40 minutes until the sponge is well risen and firm to the touch. Turn out on to a rack, peel off the lining, and cool.
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Cut the cake in half horizontally and sandwich the layers together with half of the whipped cream. Cover the cake with a thin layer of cream, then pipe the remainder around the top and bottom edges.
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C^2I"DE_3Q Press the chocolate curls over the top and side of the cake, if preferred. g"{n5^ e1j4g2\~P.`&Q
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[[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]