100 degree Lava Cake with Berry Compote (Serves 3-4) 百度完美心太軟配雜莓醬 (3至4位份)

To PDFIngredientsLava Cake: Self-raising flour 75g, cocoa powder 18g, soft butter 75g, brown sugar 80g, egg white 80g, egg yolk 25g.

Ganache: Dark chocolate 80g, milk 40g, cream 40g, gelatin sheets 5g.

Berry Compote: Mixed berries 50g, mixed berry jam 40g, mint leaves and hazelnut praline (for garnish).

心太軟蛋糕糊:自發粉75克、可可粉18克、牛油75克、紅糖80克、蛋白80克、蛋黃25克

心太軟餡:巧克力80克、牛奶40克、忌廉40克、魚膠片5克

野莓果醬:野莓50克、野莓果醬40克、薄荷葉(裝飾)、榛子果仁糖(裝飾)
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Seasonal & Holiday

Recipe Style: Parties

Food by region: Western

Occasion & festival: Valentine's Day

Occasion & festival: Christmas

Type of Dish: Dessert

Recipe by

Celebrity Chef

Type of ingredient

Dairy

Others

PreparationGanache:

1) Finely chop the dark chocolate.

2) Soak the gelatin sheets in cold water for 5 to 10 minutes. Once soft, lift sheets from the cold water. Squeeze to remove excess water and add to milk and cream.

3) Steam the milk and cream at 80℃ for 4 minutes. Add the mixture into the dark chocolate and melt it completely. Keep it in the refrigerator until set and make the ganache into 4 even-sized balls.

Lava Cake:

1) Sieve the self-raising flour and cocoa powder three times.

2) Brush the inside mold or ring surface with butter, then add plain flour to the mold and tilt and rotate it so that all the surfaces are coated with flour.

3) Mix the egg white and yolk together. In a large mixing bowl, add the butter and brown sugar and beat together until well mixed. Add the egg mixture gradually and fully combine it.

4) Fold the flour and cocoa power gently into the mixture.

5) Put the batter into a piping bag and pipe the mixture into the prepared mold filling ⅓ mold. Put one ganache in each cake, pressing gently to cover with batter. Steam at 100℃ for 35 minutes. Rest for 2 minutes before unmolding.

Berry Compote: Mix the berry with berry jam and steam at 100℃ for 3 minutes. Place in refrigerator until cold.

Serving: Unmold the lava cake and serve it with berry compote and ice cream. Garnish with mint leaves and hazelnut praline.

Cooking Tips: After the lava cake comes out of the oven, let it sit in the mold for 2 to 3 minutes. When putting the mixture into the mold you can also use single use foil containers. With the large capacity steam oven and its multi-level steaming racks in place, you can steam up to 12 different flavoured lava cakes at the same time such as green tea, coffee and nuts, making it fun and exciting.

心太軟餡:

1) 巧克力切碎備用,魚膠片浸泡於冷水中約5至10分鐘。

2) 把魚膠片取出並擠去多餘水份,加進牛奶及忌廉中,用80℃蒸4分鐘直至魚膠片融化。

3) 把混合物加進巧克力至完全融解,放進雪櫃雪藏至凝固。將心太軟餡搓成4個圓球。􀂠

心太軟蛋糕糊:

1) 自發粉和可可粉一同篩三次。

2) 模具內掃上一層薄牛油,再均勻灑上麵粉。輕輕敲打模具,拍出多餘麵粉。

3) 蛋白和蛋黃混合及略為打發。於容器混合牛油和紅糖,充分攪拌至軟滑。逐步加入蛋液至完全合併。

4) 輕輕篩入自發粉和可可粉並攪拌至軟滑。

5) 把蛋糕糊倒入唧袋,唧模具約三份一高。放心太軟餡於中央並輕輕按壓。用100℃蒸35分鐘。把蛋糕放置2分鐘,再從模具中取出。

野莓果醬:混合野莓及野莓果醬後用100℃蒸3分鐘。放進雪櫃雪藏備用。

組合:心太軟蛋糕脫模後配以野莓果醬及雪糕,以薄荷葉及榛子果仁糖裝飾。


Tips1) After the lava cake comes out of the oven, let it sit in the mold for 2 to 3 minutes. When putting the mixture into the mold you can also use single use foil containers. With the large capacity steam oven and its multi-level steaming racks in place, you can steam up to 12 different flavoured lava cakes at the same time such as green tea, coffee and nuts, making it fun and exciting.

2) Compared to traditional ovens, making lava cake in a steam oven keeps the cake soft and moist reducing the chance of over cooking or burning the cake, with an almost 0% chance of failure. When using the Miele puresteam to steam cakes, there is no need to wrap plastic or aluminum foil over the cake making it very convenient. Compared with using traditional over-the-stove steaming, this method reduces excess vapor and prevents the cake from being spoiled by too much water. This allows for heating the cake more consistently for a better result.

1) 心太軟出爐後靜待2至3分鐘,放便脫模。你亦可以使用單次錫紙容器。蒸爐容量特大,配合蒸盤層架及均勻蒸氣,可同時蒸12個不同口味的心太軟,如綠茶、咖啡及果仁等等,變出新鮮感。

2) 相比焗爐,蒸爐蒸的心太軟,保持濕潤,減低焗燶失敗的情況,近乎0失敗。用Miele蒸爐蒸氣烹調蛋糕,無需包上保鮮紙或錫紙,方便快捷。比起用鑊蒸更能減少多餘水氣,蛋糕不會被水分過分沾濕,影響品質。