将面糊倒入准备好的锅中。烘烤,直到中间插入的选秀物看起来湿润,带有40至45分钟的小粘糊糊。不要过分煮。让锅在架子上冷却30分钟。如有必要,请用指尖轻轻向下推边,直到层均匀为止。在锅的边缘跑一把小刀,松开蛋糕。用电线架盖住蛋糕盘,然后倒转。取出锅和羊皮纸,让蛋糕完全冷却。蛋糕可能看起来很束缚,这很好。转移到蛋糕盘。 Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.
Glaze the cake:
将巧克力和黄油融化在微波炉中,或在中等金属碗中融化的几乎没有煮水的煎锅中,用橡皮刮刀搅拌直至光滑。Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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