這個巧克力蛋糕是目前做出來最有巧克力FU的蛋糕！
吃到嘴裡的時後你會覺得是在吃巧克力而不是在吃蛋糕，雖然一樣保有蛋糕固有的鬆綿感，但是吃進後卻又是截然不同的感受，真的不愧是法國巧克力大師的經典之作。
在香港也有La Maison Du Chocolat的分店，當然價位上也是不便宜。
看到食譜的時候也被它的高糖份給嚇了一跳，想說蛋白霜的部份已經添加70g的糖，在巧克力糊內又添加170g的糖粉會不會太高，結果反而滿相襯的，烘烤完微熱吃食是滿甜的，但是放涼後就跟巧克力一樣。
看似很平凡的外表卻有不凡的內心，入口即化的口感值得一試的好食譜。
食譜來源 http://www.londonerlife.com/la-maison-du-chocolat-chocolate-pleyel-cake-recipe/
Ingredients:
200g dark chocolate 200g 苦甜巧克力或深黑巧克力
5 eggs (3 yolks - 5 whites) 5顆蛋 〈3顆蛋黃、5顆蛋白〉
190g butter 190g奶油
10g vanilla extract 10g香草精
170g Powered Sugar 170g糖粉
1 teaspoon of salt 1匙鹽
70g granulated sugar 70g細砂糖
100g flour 100g低筋麵粉
75g almond powder 75g杏仁粉
Method:
1. Grease a 25cm cake tin and put it in the fridge
2. Break the chocolate into small pieces and place it in a glass bowl. Heat the bowl gently by placing it over a saucepan filled with boiling water until the chocolate has melted. Separate the egg whites from the yolks.
3. When the chocolate has melted, add the butter cut into small cubes. Blend and then add the vanilla, yolks and icing sugar. Mix again.
4. Add the almond powder, take the bowl off the saucepan, add the flour and mix throughly.
5. Preheat the oven to 200C.
6. Beat the egg whites to stiff peaks, add the salt and then add the granulated sugar a little at a time and keep beating. Add the egg whites to the chocolate mixture and blend well.
7. Flour the cake tin and pour the mixture into it.
8. Place the cake tin in the oven and bake for 20 minutes.
9. To check it is baked, poke the cake with the blade of a knife and if the blade comes out dry, then it’s ready.
10. Remove the cake from the oven and the tin, and leave to cool before serving.
1.25CM寬的烤盤〈我用的是36*26的平盤烤盤〈烤蛋糕卷用的〉〉放入冰箱冷藏〈模具塗奶油.灑高粉〉備用〈我直接用烤盤紙墊底〉。
2.巧克力隔水融化；蛋黃與蛋白分開。
3.巧克力融化後，奶油切小塊放入拌合成奶油巧克力糊後加入香草精，蛋黃和糖粉拌勻。
4.放入過篩的杏仁粉、麵粉調勻。
5.烤箱預熱到200℃。
6.蛋白加入鹽，分次加入砂糖打到硬性發泡。
7.奶油巧克力糊與蛋白霜混合拌勻。
8.放入烤箱烤20分鐘。
9.用蛋糕針插確認是否烤好即可出爐。
10.放涼即可食用。
OS 也可以放入8吋的圓型烤模中，溫度200/時間30-35分鐘。
大廚教學 (1)