马野居太极拳:美味的樱桃巧克力蛋糕

 松脆的：可可粉焙烤后恰好充满每个模子的底部，给每一口都带来惊喜。丝滑的：融化的巧克力夹心包裹着蜜糖。富于变化的：巧克力与樱桃的搭配，简直是非享乐主义的灾难（恕我直言），如同将甜美的樱桃装进了巧克力的盒子。

ingredient

材料：

Vegetable oil spray

植物油喷雾

Sugar for dusting the ramekins

化于模子中的糖粉

4 teaspoons cocoa nibs (optional, I used Theo)

4茶匙可可果肉(依个人习惯任选)

1 1/2 sticks (3/4 cup) unsalted butter

1勺半无盐牛油(3/4杯)

8 ounces bittersweet chocolate, finely chopped

8盎司的甜度适中的巧克力,切碎

1/4 teaspoon salt

1/4茶匙盐

1 teaspoon vanilla

1茶匙香草粉

3 large egg

三个大鸡蛋

3 large egg yolks

三个大蛋黄

1/3 cup sugar

1/3杯糖

3 tablespoons all-purpose flour

3汤匙高筋面粉

1 pound fresh tart red cherries, halved and pitted

1磅新鲜酸味红樱桃，均分或去核

Confectioners’ sugar, for dusting

细砂糖，粉化用

timer:

计时：

prep: 10 minutes
total: 40 minutes

准备:10分钟
总:40分钟

tools

工具：

8 1/2-cup ramekins
small saucepan
whisk
standing mixer (with whisk attachment) or hand mixer
baking sheet

8个半杯蛋糕模子
小汤锅
搅拌器
固定式搅拌机(含搅拌器附件)或手动混合器
烤盘

instruction

制作过程：

1. Preheat the oven to 450F.

1. 烤箱预热到450摄氏度。

2. Spray the insides of eight 1/2-cup ovenproof ramekins with the vegetable spray, and dust the insides with a thin layer of sugar. Sprinkle about half a teaspoon of the cocoa nibs onto the bottom of each ramekin, if using. Set aside.

2.将八个耐高温的半杯蛋糕模子中撒入适量植物油，并在模子内撒一泡层糖粉。若使用可可粉，则在每个模具底层撒大约半茶匙，备用。

3. Melt the butter in a small saucepan. Remove the pan from the heat. When the butter stops foaming and bubbling, add the chocolate, and whisk until the mixture is smooth. Stir in the salt and vanilla, and set aside to cool for a few minutes.

3.在小汤锅中将黄油融化。加热时不断晃动汤锅。当黄油开始起泡，加入巧克力，并不断搅拌使混合均匀。加入盐和香草,放在一边冷却几分钟。

4. Using a stand mixer fitted with the whisk attachment (or using an electric hand-held mixer), whisk the eggs, yolks and sugar on medium speed until light and fluffy, about 4 minutes. Add the chocolate mixture and mix on low until completely incorporated. Remove the bowl from the mixer, sprinkle the flour on top of the batter, and use a spatula to fold the flour in until just incorporated.

4. 使用立式搅拌机 (或使用电动手持搅拌器),加入鸡蛋,蛋黄和糖,中速搅拌直至混合物变得轻柔蓬松，大约4分钟。加入巧克力混合物和低至完全混合拌匀。拆卸碗里搅拌,洒上面粉的顶部,用一把铲子面糊折面粉在才成立。缓慢加入巧克力混合物直至完全融合。移走搅拌棒，在糊状物上撒适量面粉，并使用抹刀使面粉混合均匀。

5. Divide the batter between the ramekins, filling each about 3/4 of the way full. Roughly chop half of the halved cherries and spread them on top of the batter, dividing them evenly between the eight ramekins.

5.将糊状物分装于模子中，每个约装3/4杯。将大约一半的去核樱桃切碎，均匀的平铺在八个模子的糊状物上方。

(Note: The cakes can be assembled up to this point, wrapped well in plastic, and refrigerated up to 4 hours or frozen up to 3 weeks before baking. When baking from refrigerated, bake 13 minutes, or 15 minutes from frozen.)

（注：蛋糕的准备暂告一段落，用保鲜膜将其密封好，烤前冷藏4小时或冷冻3个星期。烤制时，冷藏状态需13分钟，冷冻为15分钟）

6. Place the ramekins on a baking sheet and bake for 12 minutes, until the tops of the cakes are puffed around the edges but still slightly higher than the center. Remove the cakes from the oven and let cool 5 minutes. 

6. 将糕模子置于烤盘中，烤制12分钟,直到顶部的蛋糕在边缘膨化但仍略高于中心时，从烤箱中取出蛋糕，晾凉5分钟。

7. Run a small knife around the edge of each ramekin, carefully invert each onto a plate, and sift a little confectioners’ sugar over the top of each cake. Pile the remaining halved cherries on top of and around cakes, and serve immediately.

7.用小刀沿模子边缘将蛋糕取出，倒扣在盘子上，并在每个蛋糕的顶端撒上适量细砂糖。将剩余的一半樱桃铺在蛋糕顶端及周围，即可食用。undefined