材料

奶油400毫升
香蕉3条(切片)
迷你棉花糖1包
核桃适量(碾碎)

巧克力海绵蛋糕

巧克力海绵蛋糕面粉250克
鸡蛋4个
菜油70克
清水60克

巧克力涂酱

带苦味巧克力碎225克
35%浓奶油180毫升
牛油25克

做法

  1. 准备巧克力海绵蛋糕:把所有材料在搅拌碗里混合,搅打10分钟后倒进烤盘,用200°C烘烤至蓬松待用。
  2. 准备巧克力涂酱:把浓奶油煮滚后加入带苦味巧克力碎,慢慢搅匀至完全融化,加入牛油混合均匀待用。
  3. 把奶油搅打至发泡待用。
  4. 把海绵蛋糕切成适合玻璃罐的大小,放入玻璃罐成基底。
  5. 铺一层切片香蕉、一层核桃碎、一层迷你棉花糖和一层奶油。
  6. 重复至玻璃罐填满。
  7. 在顶部撒上适量核桃和迷你棉花糖即可。

Chocolate Banana Rocky Road Cake

Ingredients

400ml whipping cream
3 bananas (sliced)
1 pack mini marshmellows
some walnuts (crushed)

Chocolate Sponge Cake

250g chocolate sponge mix
4 eggs
70g vegetable oil
60g water

Chocolate Ganache

225g bittersweet chocolate chips
180ml heavy cream (35%)
25g butter

Method

  1. Prepare chocolate sponge cake: Combine all ingredients in a mixing bowl, whisk for 10mins and pour into a baking tray to bake at 200°C till cooked. Set aside.
  2. Prepare chocolate ganache: Bring heavy cream to a boil. Add in bittersweet chocolate chips and stir gently until fully combined. Add in butter and mix well. Set aside.
  3. Whip whipping cream untill firm and set aside.
  4. Cut sponge disc according to size of the jar. Place into jar as the base.
  5. Add a layer of sliced banana, a layer of chocolate ganache, a layer of walnuts, a layer of mini marshmallows and a layer of whipped cream.
  6. Repeat until jar is full.
  7. Sprinkle walnuts & mini marshmallows on top.
食谱提供: Temptations Bakery
地址:42 Joo Chiat Place S427766
电话:6440 9200
示范厨师:Galistan
Chef

text:若昕 art direction:Kenz photo:Steven Soh