旅遊頻道奈潔拉的夏日食譜~蛋白蛋糕~

上星期有ㄧ集是做巧克力的蛋白蛋糕..

看起來超好吃的

有人知道食譜嗎可不可以跟我說ㄧ下阿..

因為我是從一半開始看的所以不知道要準備啥..

感恩...

1 Answer

Rating
  • Anonymous
    1 decade ago
    Favorite Answer

    網站有蛋糕的圖片, 看看是不是這個? 如果是, ,要不要幫你翻譯?

    http://www.nigella.com/recipes/recipe.asp?article=...

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    Chocolate Raspberry Pavlova

    Ingredients:

    for the chocolate meringue base:

    6 egg whites

    one and a half cups superfine sugar

    3 tablespoons best quality cocoa powder, sieved

    1 teaspoon balsamic or red wine vinegar

    2 oz bittersweet chocolate, finely chopped

    for the topping:

    2 cups heavy cream

    4 cups raspberries

    2-3 tablespoons coarsely grated bittersweet chocolate

    How to make:

    Preheat the oven to 350 and line a baking tray with baking paper.

    Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

    When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

    Serves 8-10.

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