ingredients (6 inch square pan, grease & line bottom of pan only)

400g unsalted butter
35g sweetened condense milk
460g egg yolk c. 26 large egg yolk
2 tbsp bailey’s chocolate luxe (original bailey’s is ok)
270g sugar
45g cake flour
35g milk powder

2 tsp lapis spice powder

4 tsp chocolate emulco
1 tbsp dark cocoa powder, sifted

melted butter, as appropriate


无盐黄油 400克
炼奶 35克
蛋黄 460克,约 26颗大蛋黄
巧克力百利酒 2大匙(原口味儿百利酒也 ok)
糖 270克
蛋糕粉 45克
奶粉 35克

千层糕香料 2小匙

浓缩巧克力精 4小匙
黑可可粉 1大匙,过筛



IMG_9631– preheat oven with top, bottom heat to 240 degrees
烤箱以上下火预热至 240摄氏度

– sift flour and milk powder together. set aside

–  beat butter, condense milk and sugar till creamy

– whisk egg yolk & bailey’s together till pale & ribbon stage

– add in sifted flour into beaten egg yolk and blend well

– add butter mixture into above flour mixture in 3 additions and mix till well combined

– divide batter into 2 equal portions. add chocolate emulco and dark cocoa powder into one portion, and lapis spice powder into another. mix well

– place pan into centre rack of oven and preheat for 2 mins

– remove pan and turn oven to grill mode i.e. upper heat only (maintain temperature at 240 degrees C). pour a layer of chocolate batter into pan (c. 90g each layer). spread batter and place pan back into oven to bake for 5-6mins. after baking, remove pan, use a toothpick to prick any air bubbles, then press the layer down with a lapis presser. brush baked layer with a thin coat of melted butter before pouring on a layer of lapis spice batter to bake. repeat process by alternating batter till batter is used up. You should have a total of 12 layers. bake last layer with top & bottom heat at 180 degrees C for 12-15 mins (note: baking temperature is for reference only)
烤盘取出、将烤箱转换成烧烤模式~仅仅上火(温度维持 240摄氏度)。倒入一份巧克力面糊(每层约 90克)。将面糊铺平,送入烤箱烤 5-6分钟。上色后,取出、运用竹签刺破气泡并用千层糕压模将蛋糕轻轻压下。刷上一层溶化黄油、倒上一层原面糊继续烤至上色。此步骤重复至到面糊用完为止。做出来的蛋糕共 12层。最后一层以上下火,180摄氏度烤 12-15分钟 (注:烤箱温度仅供参考)



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