普羅旺斯的天空下 Living in Provence

這黑巧克力蛋糕 (無奶油、無麵粉) 我做了蠻多次了, 特別是在有值得慶祝的日子裡...而這次也不例外, 是在老公生日當天所做的生日蛋糕。

此黑巧克力蛋糕的質地是在我所製作和嘗試過的多種無奶油、無麵粉、又黑又濃的黑巧克力蛋糕中最棒的!   質地上, 它有著如舒芙雷般的輕綿空氣感; 味道上, 又黑又濃的黑巧克力並帶著一絲絲的香橘味。光用文字可能很難想像...有機會的話, 一定要試做看看！
當我第一次讀此食譜時, 我有些卻步, 因為步驟的繁覆, 但當你把此黑巧克力蛋糕放入口的同時, 所有的努力都是值得的...

為了尊重作者的原著權, 只分享我自己製作此蛋糕的照片。

所需的食材

各種準備程續:

蛋白分2階段打發

準備混和

黑巧克力分批慢慢加入, 待每一批確實吸收、混勻; 預防可可成份固體分離

蛋白分批混入

製作心得:  
1.  在隔水融化黑巧克力時, 先將水煮至'微沸'然後熄火, 放黑巧克力的碗, 底部不能碰到水

2.  膜具內一定要先用2層烤紙徹底包覆, 我的經驗是在膜具的外層再包上一層鋁箔紙。原因是為了防止水滲入蛋糕; 此黑巧克力蛋糕所用的膜具是可移動式的底盤, 加上必需隔水烤, 我的第一個蛋糕底部便進了水...
3.  蛋糕烤好後, 雖然會先靜置在已熄火的烤箱內20-30分鐘, 蛋糕表面的裂痕是無可避免的...作者書裡的圖片也是如此...蛋糕表面的裂痕是因為蛋糕糊裡的打發蛋白加上烤箱溫度、濕度即降溫所產生的

4.  此黑巧克力蛋糕最好是在室溫下享用, 冷藏後, 輕綿空氣感的質地即消失

English Version:

Our favorite dark dark dark chocolate cake (from Neil Perry's The Food I Love)

I have made this cake several times, especially for special events...and this time there was no exception, it was my hubby's birthday cake.

This chocolate cake has the best texture among all the very dark, intense and non-flour chocolate cakes I have made and tried.  It is incredibly light, airy in texture but dark and intense in taste.  Hard to imagine until you give it a try!
When I first read this recipe, it was a bit daunting because of its complexity but once you have tasted this cake,  all of your efforts are well compensated.

As usual, I am only sharing some photos from the making of this cake since this is not my own recipe.

Photo 1  - ingredients used in this cake
Photo 2, 3 and 4 - various preparation steps
Photo 5, 6 and 7 - assembling the cake
Photo 8 - ready to bake
Photo 9 and 10 - tips for melting chocolate:  Bring enough water to a low simmer in a saucepan and then turn off the heat.  Melt the
chocolate in a stainless steel bowl set over this saucepan, the bottom of this bowl should not touch the water.
Photo 11 and 12 - cake baking in the oven and when it is done.

(The cracks seem inevitable, even in Neil's own picture...nevertheless, the cake still tasted delightful!)