湿润巧克力蛋糕 II （蒸) Moist Chocolate Cake II (Steamed)

为了消耗所剩不多的黄糖和巧克力粉

 就把食谱稍作更改

做了这个简单的蛋糕

 原食谱请按这里

材料(7"圆模） Ingredients (7" Round Mold):

180g 牛油 Butter

180g 黄糖 Brown Sugar
200ml 全脂淡奶 Full Cream Evaporated Milk

2nos 鸡蛋 Eggs

100g 自发面粉 Self Raising Flour

50g 无糖巧克力粉 Sugarless Chocolate Powder

1/2tsp 苏打粉 Bicarbonate of Soda (Baking Soda)

做法 Method:

1. 将自发面粉、巧克力粉和苏打粉过筛，备用。

Sift self raising flour, chocolate powder and baking soda, set aside.

2. 将全脂淡奶、糖和牛油隔水加热直全部牛油和糖融化。

Double boil full cream evaporated milk, sugar and butter until all sugar and butter dissolved.

3. 将鸡蛋用叉子打散，慢慢加入稍微冷却的淡奶糊，搅拌均匀。

Slightly beat eggs with fork, add it slowly into slightly cold evaporated milk mixture, stir till well mix.

4. 拌入已过筛的粉类，拌匀。

Fold in sifted flours, mix well.

5. 将面糊倒入已抹油的模，盖上锡纸。

Pour the batter into a greased mold, cover the mold loosely using a piece of aluminium foil.

6. 以中火蒸约30分钟或至熟。

Steam over medium heat for about 30 minutes or until cooked.