巧克力馅饼
这个博客上的一些甜点与我同在,通常是因为我前一段时间发布了它们,但是发现我想对它们进行一些调整以反映我当前的口味。正如任何烹饪或烘焙的人都知道的那样,事情会随着时间而变化。引入了新成分(例如豆类巧克力),我们学到了更好或更快地做事的方法,而我们制作最喜欢的食谱就越多。
巧克力馅饼has always fascinated me and over eleven years ago, I posted this recipe, based on one by my friend Fany Gerson in her terrific book我甜美的墨西哥。当我拿到她的书时,我立即对此感到震惊。我被她的书带走了,我问了同一位摄影师,埃德·安德森(Ed Anderson), to shoot my next book, which was我的巴黎厨房。I’m happy the pastries of Mexico have been adequately explored in a whole book, with recipes from a notable pastry chef to boot.
当我发布食谱时,我说我想我想要一层更大的巧克力,并发誓要付出一些时间,然后再次尝试,本周我做了四个chocoflans(!)(!)
I tried out a few other recipes I saw online, I read some comments on social media (which is always ‘at your own risk’) when I posted a picture of one Chocoflan that wasn’t quite right, and toggled the ingredients in each, adding more cocoa powder, checking out if cream cheese was a good enough addition to the flan to ask you to buy that. I dialed down the sugar in one, and to be honest, custard that doesn’t have enough sugar is bland.
I also tried using my咸黄油焦糖酱代替Dulce de Leche或Cajeta。(And wondered if I’d get called out for mentioning one but not the other.) And because I’m such a sport, I made it in a round cake pan, for those of you who don’t have a bundt or tube pan so I could confidently answer, “Yes, it works!”
说到命名法问题,cajeta和Dulce de Leche。Cajeta是用我喜欢的山羊奶制成的,但很难获得。如果您很幸运能够使用新鲜的山羊奶,我有一个食谱The Perfect Scoop适用于自制的cajeta。但是,在巴黎找到Cajeta(或非粉末性的山羊奶)是一个挑战。但是我也很难找到它,在纽约,旧金山甚至得克萨斯州的多元文化商店中,Dulce de Leche。(但是您可以在线找到它。)在法国,有CUSTITION DE LAIT,这是法国版的Dulce de Leche,也是光荣的。
所以在这里,修订了巧克力馅饼, 也叫Flan Imposiblebecause it seems impossible when you’re putting it together that the thick cake batter on the bottom will somehow float through the custard while it’s cooking, to create a chocolaty layer of moist cake that becomes the bottom again when you flip it out of the pan. Got that?
但是不知何故,它可以很好地工作。我确实最终喜欢蛋奶中的奶油奶酪,因此包括,尽管您可以将其遗漏。我认为香草豆酱比香草提取物更有趣,更丰富,但是您也可以使用。我想让一层更大的巧克力蛋糕还清。这是不可谈判的。
巧克力-Dulce de Leche Flan
- 2/3杯子(160克),Dulce de Leche
对于蛋糕层:
- 1杯子(140克)面粉
- 1/2杯子(50克)unsweetened cocoa powder
- 3/4茶匙小苏打
- 1/4茶匙baking powder
- 捏盐
- 1杯(200克)糖
- 3/4杯子(180毫升)酪
- 1/4杯子(60ml)中性浓汤植物油
- 2蛋,在室温下
- 1茶匙香草精
对于弗兰层:
- 1可以(12盎司,340克)evaporated milk
- 1可以(14盎司,395克)甜炼乳
- 4盎司(115克)奶油乳酪
- 4蛋,在室温下
- 2茶匙香草酱或提取
- 1/2茶匙salt
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将烤箱预热至350ºF(180ºC。)用10杯/2,5升的容量用不粘喷涂或轻轻涂黄油,确保如果使用黄油,则在所有折痕中都可以使用。(您还可以使用带有2 1/2英寸/6厘米侧的9英寸/23厘米蛋糕盘,但不能泄漏的弹簧盘。)
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将Dulce de Leche运球到蛋糕锅的底部和侧面。将模具或蛋糕盘放入较大的烤盘中,您将用作双锅炉进行烘烤。有些dulce de leches非常厚,有些不是。当它坐下时,它可能会沉入底部,这很好。不用担心。
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为了制作蛋糕层,将面粉,可可粉,小苏打,发酵粉和盐放在一个大碗中。混合糖。
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在一个小碗中,将酪乳,植物油,2个鸡蛋和香草搅拌在一起。
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用铲子将湿成分搅拌到干成分中,然后混合直至混合。如果是非常液体的话,将锅中的盘子带有漩涡,然后将面糊刮在模具中的dulce de leche上。(好吧,如果Dulce de Leche将其沉入底部。它最终会很好。)
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通过浸入式或标准搅拌器混合在一起,蒸发和冷凝的牛奶,奶油奶酪,4个鸡蛋,香草和盐,制成果皮层,直到光滑。
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Pour the flan mixture over the back of a large spoon or spatula over the cake layer, using the spoon to diffuse the custard as you pour so it doesn't disrupt the cake batter too much*.
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用不粘喷雾剂喷一张箔纸。用箔纸松散地盖住模具或蛋糕锅,用非常热的水填充烤盘,使其在模具的侧面到达中途,然后烘烤,直到蛋糕层的中心感觉完成,大约1小时15分钟或直到插入中心的牙签相对干净。
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Remove the cake from the water bath and set it on a wire rack to cool for about an hour. As it's cooling, run a utensil (use a silicone one if so you don't ruin the finish of your cake pan, depending on what it's made of) around the rim of the cake to loosen it from the pan. Refrigerate the Chocoflan until well-chilled, which will take several hours or overnight.
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要从锅中取出蛋糕,请在蛋糕顶部放置大餐或盘子,盘子的“公共”一侧(正如朱莉娅·童(Julia Child)所说的那样)朝向蛋糕锅上。抓住蛋糕盘和盘子,将它们翻转过来。您可能需要摇晃并在您下方摇动果皮,感觉它从模具中滑出。
笔记
相关食谱和链接
Why you should use aluminum-free baking powder
蒸发和甜炼乳有什么区别?(家常菜)