古典巧克力香蕉蛋糕
材料
"a1.苦甜巧克力 150g","a2.无盐奶油 50g","a3.动物性鲜奶油 100g","a4.蛋黄 4个","a5.香蕉泥 1.5根","b1.蛋白 4颗","b2.细砂糖 100g","c1.低筋面粉 50g","c2.纯可可粉 30g","c3.兰姆酒 约2瓶盖","d1.香蕉丁 1/2根",
做法
-
1: 巧克力面糊: a1~a5 材料依序加入拌匀备用.蛋白霜: b1~b2 材料打发至7~8分发, 再加入c1~c3及巧克力面糊拌匀, 取d1 (香蕉丁)置于杯底, 再倒入面糊至9分满.
-
2: 烤焙温度:170度预热10分钟 (或180上火/160下火).烘烤约25~30分钟即可.
小诀窍
c1.低筋面粉(过筛)
c2.无糖纯可可粉(过筛)
