朱古力紅菜頭蛋糕 Chocolate and beetroot cake

Chocolate-and-beetroot-cake

份量Serve: 16

材料 INGREDIENTS
橄欖油 olive oil
麵粉 (灑粉用) plain flour, for dusting
300克 特選黑朱古力 (70%可可成份) 300g good-quality dark chocolate (70% cocoa solids)
259克 新鮮菜頭 250g raw beetroot
4隻 走地雞蛋 4 large free-range eggs
150克 黃糖 150g golden caster sugar
120克 磨碎杏仁 120g ground almonds
1茶匙 泡打粉 1 teaspoon baking powder
1湯匙 特選可可粉 1 tablespoon good-quality cocoa powder
天然乳酪, 伴食用 natural yoghurt, to serve

做法 Method
1. 預熱焗爐至攝氏180度/華氏350度/煤氣4度
1. Preheat the oven to 180°C/350°F/gas 4.

2. 橄欖油輕抹蛋糕模的底部和邊位
2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.

3. 取出烘焙紙一張,剪出與蛋糕模相若的尺度寸,並置於糕模內
3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.

4. 於糕模週邊灑上麵粉,倒出多餘麵粉
4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.

5. 將200克朱古力弄成小塊,放入耐熱碗內
5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.

6. 以中火把水燒熱至微滾,置耐熱碗於小鍋上,留意耐熱碗不要碰到水,直至朱古力溶化,期間攪拌
6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.

7. 當朱古力溶化後,戴上防熱手套,小心地移開耐熱碗,注意小鍋內的蒸汽
7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.

8. 使用刨皮器刨去除紅菜頭的皮(穿上手套可防手上染色 ),切開四塊
8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.

9. 用食物處理器將紅菜頭刨成粗絲,放入大碗中
9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.

10. 將蛋白及蛋黃分開,將蛋白放於一大碗中,蛋黃放於紅菜頭裡,然後洗手
10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.

11. 於紅菜頭碗中加入砂糖、杏仁、泡打粉、可可粉和已溶朱古力並拌勻
11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

12. 用打蛋器把蛋白打至硬身
12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.

13. 使用刮刀在紅菜頭混物中拌入四分一蛋白,混合後再加入剩餘蛋白,切勿過份攪拌
13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over mix.

14. 將混合物倒入蛋糕模內,用刮刀鋪平
14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.

15. 置預熱焗爐內焗50分鐘,或至蛋糕升起達全熟程度
15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.

16. 用牙籤插入蛋糕將中間,5秒後拉出,如牙籤沒有蛋糕漿即表示已熟;如牙籤上仍有蛋糕漿,便需要再焗
16. To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.

17. 待蛋糕輕微降溫後再放在鋼線架上待冷
17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.

18. 享用時,溶化剩餘朱古力(使用上術方法),每件蛋糕可配上少許乳酪及淋上朱古力醬
18. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.

More about this recipe: http://www.jamieoliver.com/recipes/chocolate-recipes/chocolate-and-beetroot-cake

Special thanks on translation: Ms Ida Lam

「驚喜」巧克力松露 Chocolate Surprise Truffles

Chocolate-surprise-truffles

材料 Ingredients 
125毫升雙層奶油 125 ml double cream
25克 無鹽牛油(奶油) 25g unsalted butter
(about a walnut-sized)
250克 優質的黑巧克力(70%可可固體),
破碎成小塊
250 g good-quality dark chocolate (70% cocoa solids), broken into small pieces
一小撮海鹽 1 pinch sea salt
少許白蘭地 1 splash brandy
1把榛子(壓碎) 1 large handful of hazelnuts, bashed up
50克 可可粉 50g cocoa powder
 一小撮辣椒粉 1 pinch of chilli powder

製作方法   METHOD

1. 將巧克力分成細塊,放在碗中。用小鍋將雙層奶油加熱至沸騰,加牛油,熄火。將奶油倒到巧克力中,待數分鐘,讓巧克力稍為融化。
Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.

2. 將混合物攪拌後先擱置數分鐘,然後再稍為攪拌至完全混合,用蓋/保鮮紙蓋上,放在冰箱約2小時。Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.

3. 將榛子放入焗爐烤香,壓碎,放置在碗/碟中。把可可粉放置在另一隻小碟子裡。用一隻小匙弄成一個小朱古力球,然後用沾上可可粉/碎果仁。
Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.

4. 用最後餘下的巧克力混入辣椒粉, 製作「驚喜巧克力松露」。
When you’ve used up most of the mixture, stir in the dried chilli. Make the last few (surprise) truffles, then place them in the fridge to firm up for about half an hour before serving them with a cup of coffee or wrapping them as a gift.

Source: Jamie Oliver. com 

自製軟滑巧克力松露 Amazing DIY chocolate truffles

Amazing-DIY-chocolate-truffles

材料 Ingredients 
300毫升雙層奶油 300 ml double cream
1旋鈕(約1夥合桃大小)
無鹽牛油(奶油)
1 knob unsalted butter
(about a walnut-sized)
1隻 蜜橙皮(磨碎) finely grated zest of 1 clementine
300克優質的黑巧克力(70%可可固體),
破碎成小塊
300 g good-quality dark chocolate (70% cocoa solids), broken into small pieces
一小撮海鹽 1 pinch sea salt
少許白蘭地 1 splash brandy
1把混合堅果
(巴西堅果,烤杏仁和榛子)
1 handful mixed nuts, (Brazil nuts, toasted almonds and hazelnuts)
3湯匙可可粉 3 tablespoons cocoa powder, to serve

製作方法   METHOD

1. 在平底鍋以中火將雙層奶油加熱(不至沸騰)。待有微小的氣泡開始出現,加入牛油和蜜橙皮。
Put the cream in a pan over a medium heat and let it heat up. You don’t want it boiling, just hot. As soon as tiny bubbles start to appear, add the knob of butter and the clementine zest.

2. 當牛油融化後,加入巧克力塊攪拌至巧克力慢慢融化。如果混合物出現輕微的分解,可加少許熱水。
Once the butter has melted, pour this hot mixture over the chocolate pieces, whisking as you go, so the chocolate melts nice and slowly. If the mixture splits slightly,  add a splash of boiling water.

3. 加入少許鹽和白蘭地,攪拌。
Add a pinch of salt to the mixture. Stir in a splash of brandy.

4. 當所有材料完全融化,將巧克力混合物倒入盤或碗中。放在冰箱約2小時。
Once completely melted and smooth, pour your melted chocolate mixture into a nice little serving dish or bowl. Pop this in the fridge for about 2 hours to set.

5. 準備製作松露巧克力前,先從冰箱把巧克力放於室溫約30分鐘。
About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.

6. 將混合果仁放入膠袋中,用麵團捧把它們壓碎。把果仁和可可粉各自放在小碟子裡。
Put your mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and your cocoa powder in the other.

7.  用一隻小匙弄成一個小朱古力球,然後用沾上可可粉、碎果仁或其他任何你喜歡的東西即成。
Spoon the truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Ready to serve.

Source: Jamie Oliver. com