心太軟原食譜 (Molten Chocolate Cake)

一定會將《Boxing Day大餐》那篇網誌的回覆部份列印出來，然後用四粒飯黏上兔窟牆壁。那可是見証了一份一份令天地動容的情誼。

兔窟從哪時變成大堡礁我不清楚，但由仙女觸發，再由么兄完成的壯舉，竟神奇地將幾位在兔窟中享受潛水之樂的蛙人呼召上水。么兄的留言與牛丸的盤算確實令爆炸兔倍感安心。假使有天爆炸兔被捉回青山，只消將毛球伸出鐵欄，左邊必能觸到么兄的右手，右邊自然能緊握牛丸的左手，屆時青山天天都是開放日，夠熱鬧的。

如果再不呈上心太軟原食譜，半夜爆炸兔醒來可能是躺在瓦礫之中，頭上蓋著《Boxing Day大餐》的回覆影印紙..................

心太軟是由廚師Jean-Georges Vongerichten自稱於1987年因意外提早從焗爐取出一個朱古力海綿蛋糕而發明的。這道甜品的正名是Molten Chocolate Cake，跟著Georges的食譜做，你會發現心太軟這中文譯名根本不及其正名貼切。這款朱古力蛋糕真是molten而不是心軟這麼簡單。朱古力蛋糕的表層香而脆，用匙羹舀起面層，內裡的餡是真的熔解成朱古力岩漿。套用原創人的形容詞，非常runny。這效果其實你單從食譜中那少得可憐的麵粉用量己預計到。

原食譜如下：(by Jean-Georges Vongerichten and Mark Bittman)

Makes 4 individual cakes

Ingredients
1/2 cup unsalted butter, plus more to butter the molds (114g)
4 ounces bittersweet chocolate, preferably Valrhona (114g) 
2 eggs
2 egg yolks
1/4 cup sugar (granulated sugar)
2 teaspoons flour, plus more for dusting

Directions
1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

4. Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

你問候扮洋兔都無用，既然說是原食譜，當然原汁原味送你，好歹衰兔都有寫低幾粒紅字註解註解。

如果你堅持無中文食譜就不做，那，其實，你做不做好像不關.......

罷了，你也知道大May姐做盛行，找她翻譯吧。她會不會答應，就看你能不能留言向她提供創新而不短於18字的問候語...........

http://hk.myblog.yahoo.com/scrumpworld/article?mid=4

實戰之後，還是有些兔點子想硬塞給你。

  

兔點子：

1.  這蛋糕用上高溫但短時間烘焗，目的為做到外皮脆內餡卻維持漿狀的效果。如果你喜歡多點固體蛋糕少點朱古力漿，焗蛋糕時可以將杯杯放置焗爐下層位置。

2. 步驟1不是自相矛盾地說要將蛋、蛋黄及糖打至又輕又厚，是指要將混合物打至淡色及厚身。實在用電動攪拌器都要打好耐.....有點壯兔斷臂感覺......

3. 由於裹著朱古力漿的蛋糕外層薄而脆，毛球不太靈活的爆炸兔預備撕爛第一個出爐蛋糕的紙杯時即弄破蛋糕，使朱古力火山爆發。為免在甩模或食蛋糕的過程中將美味的朱古力漿流滿碟子，想伸脷又怕脷苔過厚，還是原汁原味原杯上碟好了。這正好又給你敗兩套Le Creuset Ramekins的理由。嘻！真絕！

4. 雞蛋使用時要在室溫。你一早知的話算我多嘴好了。巴閉，果一下半下點擊率....

實在不給你一個中文兔譯本食譜我也有點不安。這樣吧，要是大May姐嫌棄你的新穎問候語而拒絕翻譯，老規矩，集齊20個〝要中文〞的留言後，就給你兔譯本吧！不可奸茅一人留20次。