IMG_0190ingredients

170g butter
125g coconut flower sugar (light brown sugar ok)
150g egg c. 2.5 large eggs
1 tsp vanilla paste
1 tbsp bailey’s chocolate luxe
135g full cream milk + 1/2 tbsp lemon juice
155g cake flour, sifted
30g cocoa powder, sifted
1 tsp espresso powder
1/4 tsp baking powder
50g ground hazelnut

ferrero rocher, as appropriate

IMG_0192食材

黄油 170克
椰子花糖 125克(黄糖 OK)
蛋液 150克,约 2.5颗大鸡蛋
香草糊 1小匙
巧克力百利酒 1大匙
全脂奶 135克+柠檬汁 1/2大匙
蛋糕粉 155克,过筛
可可粉 30克,过筛
浓缩咖啡粉 1小匙
泡打粉 1/4小匙
榛子粉 50克

金莎巧克力,适量

Directions/做法

IMG_0170grease and line loaf pans. i used 2 mini pans L 21 x W 5.5 x H 5.5cm
烤盘抹油、铺烘焙纸。我用了两条迷你烤盘,长21 x 宽5.5 x 高 5.5厘米

IMG_0172beat eggs with vanilla paste and bailey’s
stir lemon juice into milk. set both aside
蛋液、香草糊和百利酒混合拌匀
柠檬汁拌入牛奶
待用

IMG_0175beat butter and sugar till pale and creamy. stop machine and scrap bowl down
黄油和糖打至奶白色。停机,容器边缘面糊刮下

IMG_0176with machine on, pour in egg mixture in 3 addition. blend well before adding in next addition
机器一边搅拌,一边倒入蛋液。分三次加入~每加入一份,拌匀后再加入下一份

IMG_0179stop machine, scrap bowl down
add in one third portion of flour/cocoa powder, and half of milk mixture
stir to mix
停机、容器边缘面糊刮下
倒入三分之一的面粉/可可粉和半份牛奶
拌匀

IMG_0180add in another third portion of flour/cocoa powder and remaining milk
mix well
加入另三分之一份面粉/可可粉和剩余的牛奶
拌匀

IMG_0181blend in remaining flour/cocoa powder
加入剩余的面粉/可可粉。拌匀

IMG_0182stir in ground hazelnut
拌入榛子粉

IMG_0183pour a thin layer of batter in loaf pan and line with ferrero rocher
烤盘倒入薄薄一层面糊,码上金沙巧克力

IMG_0184spread remaining batter on top and level surface
use a wet knife to make a slit in the middle
bake in preheated oven of 180 degrees C, middle rack for 50-55 mins
将剩余的面糊勺入,表面刮平
用沾湿的刀子在面糊顶部划上一刀
送入预热至 180摄氏度烤箱,中等烤 50-55分钟

IMG_0185i like to remove my pound cake when there is still a bit of crumbs on the skewer. I then let the internal heat continue cooking the cake. this cooks up a moist pound cake
我喜欢在竹签还残留少许蛋糕碎时就将磅蛋糕从烤箱取出,然后让预热继续将蛋糕自燃烤熟。发觉如此做出来的蛋糕比较湿润

Personal notes/温馨小贴士:

IMG_0189– i did not use too much sugar for this as the chocolate lends the sweetness when eating with the cake together. feel free to pump up sugar level
这份食谱的糖份我每加入太多。因加入了金莎巧克力,一边吃着蛋糕,一边咬着巧克力,甜度是足够的。您可随意将糖份增加哈

IMG_0193

 

 

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(8) Comments

  • mui/my little favourite DIY (November 2, 2015)

    Hi Vic, Vic, dear,
    This is so interesting. Adding of the whole ferrero rocher make it special. How I wish to have a piece from you. 😀
    mui

  • Josephine Lim (November 2, 2015)

    Hi Victoria, the cake looks luscious, thanks for sharing as always, just want to know, if we don\’t have the bailey chocolate luxe, what other alternative we can have? Thanks in advance.

    • Victoria Bakes (November 2, 2015)

      Hi Josephine, go for original Bailey\’s. Otherwise, a good chocolate extract, or frangelico will be nice. I still strongly recommend you try to get a bottle of the chocolate luxe… It bakes up beautiful and yummy products… 🙂

      Hope this helps

  • May Law (November 2, 2015)

    这样长长的模子,长长的蛋糕。。还不快快切一半飞过来! 嘻嘻。。。

  • Daisy Tang (November 2, 2015)

    有“料”的磅蛋糕,好特别。浓浓巧克力。。。溶化我心里。呵呵!

  • Karen (Luvswesavory) (November 2, 2015)

    I have a weak spot for ferrero rocher and your yummy pound cake sets me drooling …

  • 0620 (November 2, 2015)

    下午茶到。。。咯
    一杯咖啡,一块磅蛋糕,幸福满满 

  • WanwanTea婉婉午茶 (November 3, 2015)

    这个好,这个赞!!受不了了。。。要吃整条才行啊!

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Victoria Bakes – Baking into the Ether