[食不相瞞]法式古典巧克力蛋糕的做法與食譜：優雅別緻的濕潤口感，一盆到底零失敗(Gâteau Au Chocolat, French Chocolate Cake, ASMR)

Ingredients

• 100 g Granulated Sugar (fine granulated sugar)
• 1 pinch Salt (fine sea salt)
• 2 large Eggs (medium size, about 100 g each, room temperature)
• 35 g All-Purpose Flour (sifted before use)
• 125 g Unsalted Butter (cut into cubes, softened)
• 125 g Bittersweet Chocolate (70% cacao) (high‑quality dark chocolate, chopped into small pieces)
• 10 g Unsalted Butter (for greasing pan) (softened)
• 5 g All-Purpose Flour (for dusting pan) (lightly dusted)

Instructions

1. Grease and Dust the Pan

   Lightly butter the 15 cm round cake pan, then dust with a little flour, tapping out excess.

   Time: PT2M

2. Prepare Double Boiler

   Fill the saucepan with about 2 cm of water and bring to a boil. Reduce to a gentle simmer; the water must not touch the bottom of the glass bowl.

   Time: PT5M

3. Melt Chocolate and Butter

   Place the chopped chocolate and butter cubes into the glass bowl. Set the bowl over the simmering water and stir gently until almost completely melted, then remove from heat.

   Time: PT5M

4. Incorporate Sugar

   While the chocolate‑butter mixture is still warm, stir in the granulated sugar until fully dissolved.

   Time: PT1M

5. Add Eggs

   Add the room‑temperature eggs in two batches, stirring after each addition until the batter is homogeneous.

   Time: PT2M

6. Fold in Flour and Salt

   Sift the flour together with the pinch of salt directly into the bowl and fold gently until no flour streaks remain.

   Time: PT2M

7. Transfer Batter to Pan

   Pour the smooth batter into the prepared pan, smoothing the top with the spatula. Tap the pan lightly on the counter to release any air bubbles.

   Time: PT1M

8. Preheat Oven

   Preheat the oven to 180 °C (350 °F).

   Time: PT10M

   Temperature: 180°C

9. Bake the Cake

   Place the pan in the middle rack and bake for 22–25 minutes, until the top is cracked and a slight depression forms in the centre.

   Time: PT23M

   Temperature: 180°C

10. Cool in Pan

    Allow the cake to cool in the pan for about 15 minutes before unmolding.

    Time: PT15M

11. Unmold and Serve

    Run a thin knife around the edge, invert the pan onto a plate, and gently lift the pan away. Serve at room temperature or chilled.

    Time: PT2M

Nutrition Facts

Calories

275

Protein

3 g

Carbohydrates

22 g

Fat

18 g

Fiber

1.5 g