Ingredient:
- (A) 180 g butter, 200 g caster sugar (i only used 160g), 200 g full cream evaporated milk (i used light evaporated milk), 1/2tsp vanilla extract & 2tbsp of rum (optional)
- (B) 2 eggs, slightly beaten with fork.
- (C) 100 g plain flour, 50 g cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda.
Method: - Combine (A) in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
- Add (B) into (1) and stir till well mix.
- Sift (C) into a large mixing bowl, then pour the eggs mixture (2) over the flour and stir till well mix (cake batter should be runny).
- Heat up the steamer.
- lined 8 inch round baking pan.
- Pour the batter into the lined pan and place the pan into the steamer.
- Cover the top of the pan loosely with a piece of aluminium foil.
- Steam over medium heat for 45 mins.
- Cool the cake in pan before turning out for further decoration.
http://cookingcrave.blogspot.com/2009/03/chocolate-moist-cake.html
13:18 |
Category:
糕点
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