Silky and Rich Nama Chocolate Inspired Cake🍫🧁 | Vlog

Hello everyone! Today, I made a rich and silky Nama Chocolate Cake. In this video, I’ll share my baking experience and how to bake both cupcakes and a 6-inch cake. You can find the detailed recipe below and in the comments section. Give it a try!🥰
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食譜來源：呂昇達的烘焙市集@user-ws5wd4ii1c
連結： • 法芙娜生巧克力蛋糕 #與法國巴黎同步的美味 ...
✅Ingredients：For a 6-inch cake or several cupcakes
160g 70% dark chocolate
40g unsalted butter (melted)
40g egg yolks (at room temperature)
160g egg whites (chilled)
40g granulated sugar
20g cake flour
10g unsweetened cocoa powder
✅Baking Temperature：170°C (338°F)
Cupcakes: Use 55-60g of batter per cupcake. Bake for 14-15 minutes. If using less batter, reduce the baking time by 1-2 minutes.
6-inch cake: Bake using a water bath method for 25-30 minutes, until the center is puffed up and springs back when lightly pressed. Let it sit for 10 minutes before removing from the mold.
✅Instructions:
Heat the dark chocolate over a double boiler until it reaches 45-50°C (113-122°F), stirring until fully melted. Set aside.
Sift together the cake flour and cocoa powder. Set aside.
Combine the chocolate, butter, and egg yolks in a bowl. Do not stir yet. Set aside.
Whip the egg whites until foamy, then gradually add the granulated sugar in three batches. Continue whipping until soft peaks form (when lifted, the batter forms small, slightly curved peaks).
Begin stirring the chocolate mixture, then fold in the whipped egg whites in batches. It's okay if the mixture is not fully combined.
Gently fold in the sifted dry ingredients until just combined. Pour the batter into molds.
For the cake, after pouring the batter into the mold, use a chopstick or skewer to swirl through the batter to release any air bubbles.
Chill the cake before serving for the best flavor.
#pinyumyum #vlog #巧克力蛋糕食譜 #蛋白霜打發方法
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[@pinyumyum]

大家好！我做了生巧克力蛋糕。口感濃郁又滑順！影片裡分享我的製作心得，還有杯子蛋糕與6吋蛋糕的烤法，底下以及留言區有詳細食譜，快來試試吧！🥰
YT：www.youtube.com/@pinyumyum
IG：instagram.com/pinyumyum/
TK：www.tiktok.com/@pinyumyum
食譜來源：呂昇達的烘焙市集@user-ws5wd4ii1c
連結：ua-cam.com/video/60sRNC19QMc/v-deo.htmlsi=6-VUQ4fXhVK3qfCS
✅食材準備：6吋蛋糕1個/杯子蛋糕數個
70%苦甜巧克力：160克
無鹽奶油：40克（融化）
蛋黃：40克（室溫）
蛋白：160克（冰）
細砂糖：40克
低筋麵粉：20克
無糖純可可粉：10克
✅烤溫：攝氏170度C
1.杯子蛋糕，麵糊重55-60克，時間14-15分鐘。較少量的麵糊請斟酌減少1-2分鐘。
2.6吋蛋糕，使用水浴法，時間25-30分鐘，直到中心膨脹，輕壓有彈性，出爐靜置10分鐘再脫模。
✅做法：
1.將苦甜巧克力隔水加熱至45-50度，攪拌均勻至完全融化，備用。
2.把低筋麵粉與可可粉混合過篩，備用。
3.將巧克力、奶油和蛋黃一同放入容器中，先不攪拌，備用。
4.蛋白先打發至粗泡，再分三次加入細砂糖，用電動打蛋器打發至拉起打蛋器能形成小彎勾。
5.開始攪拌巧克力糊，再大致混和蛋白霜與巧克力糊，不需要均勻。
6.加入乾粉，用切拌的方式輕輕混合均勻，即可入模烘烤。
7.大蛋糕倒入模具後，用筷子或竹籤插入麵糊中轉小圈圈，可使氣泡均勻。
8.蛋糕冷藏再食用風味更佳。