蒸湿润巧克力蛋糕 2 Steamed Moist Chocolate Cake 2

已经刷好牙，躺在床上，盖好被子。

突然，肚子咕噜咕噜叫。

脑子里浮现的竟是巧克力蛋糕。

三更半夜去哪里买巧克力蛋糕啊！

我忍。。忍。。忍。。

碾转难眠，终于忍不住了。

爬起床，准备材料。

很快地，蛋糕出‘锅’咯～

之前我都是放冰箱待冷后才吃。

这次趁热吃，比之前做的蒸湿润巧克力蛋糕更好吃！

浓郁的可可味，配上松软湿润的蛋糕体，热热地吃，真棒！

趁热吃了一个，拍了照，再吃一个。

呃。。真的满足了！

这时，觉得自己的肚子实在是太任性了！

趁着蛋糕消化时，赶紧整理好食谱，跟大家分享这个不容错过的蛋糕！

材料：（ 1 x 6"圆模／4 x 4"ramekin）

A:
牛油---90g
细糖---70g
清水／牛奶---100g

B:
鸡蛋---1个

C:
普通面粉---50g
可可粉---20g
发粉---1/4tsp
苏打粉---1/4tsp

做法：

1. 将材料A放入锅内，以小火煮至融化后，离火待用。
2. 等（1）稍微凉后，分次加入B料，搅拌均匀。
3. 把C料过筛后，将（2）倒入，搅拌均匀至面糊呈稀状。
4. 于圆模涂上一层油后，倒入面糊，并盖上一张锡纸后，放入蒸炉中以中火蒸30分钟或至牙签插入取出没有面糊粘着。
5. 将蛋糕取出，待稍微冷却后才将蛋糕倒出。
6. 于蛋糕上撒上糖粉，即可。

Ingredients:

A:
Butter---90 g
Castor sugar---70 g

Water/milk---100g

B:
Egg---1 nos

C:
All-purpose flour---50 g
Cocoa powder---20g
Baking powder---1/4tsp
Baking soda---1/4tsp

Method：

1. Heat (A) with low heat until melted, set aside to cool.
2. Once (1) has cooled down, add in (B) in a few times and stir until well-combined.
3. After sifting (C), add in (2) and stir until it forms watery batter.
4. Brush some oil in the baking pan, pour in the batter and cover it with a piece of aluminium foil. Steam it under medium heat for 30 minutes or til toothpick comes out clean.
5. Remove the baking pan and set aside. Remove the cake from the pan only when the cake has slightly cooled down.

I am submitting this to the "Cook & Celebrate: Christmas 2014" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. 

This post is also linked to "My Treasured Recipes #4 - Ho! Ho! Ho! It's Christmas time" organized by Miss B from Everybody Eats Well in Flanders and Charmaine from MiMi Bakery House.