鑊仔榛子蛋糕

鑊仔榛子蛋糕

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材料：

📌 朱古力醬/榛子醬
📌 低筋麵粉
📌 雞蛋
📌 糖
📌 無鹽牛油（溶化）
📌 牛奶
📌 泡打粉
📌 雲呢拿香油（可選）
📌 堅果碎（表面裝飾用）
📌 提子乾（表面裝飾用）


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做法：
1. 將朱古力煮融，或榛子醬煮融，加入一杯牛奶攪拌至液態。
2. 加入雞蛋、糖，再加入一杯低筋面粉和一茶匙泡打粉，邊攪拌邊放。
3. 用另一隻鑊掃上牛油，倒入蛋糕漿液，並使用濾網過濾，口感更滑。
4. 加入雲呢拿香油和提子乾，蓋緊鑊，防止漏氣。
5. 慢火煎焗約5分鐘，加入堅果碎，再煎焗5分鐘，用竹籤插入測試熟度。
6. 放涼後脫模切件，可灑糖霜裝飾享用。


Skillet Hazelnut Chocolate Cake

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Ingredients:

📌 Chocolate spread or hazelnut spread
📌 Cake flour
📌 Eggs
📌 Sugar
📌 Unsalted butter (melted)
📌 Milk
📌 Baking powder
📌 Vanilla extract (optional)
📌 Chopped nuts (for topping)
📌 Raisins (for topping)

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Instructions:
1. Melt the chocolate or hazelnut spread in a pan, then add 1 cup of milk and stir until it forms a smooth liquid.
2. Add the eggs and sugar, then gradually add 1 cup of cake flour and 1 tsp of baking powder while stirring.
3. Lightly grease another skillet with butter, pour in the batter, and strain it through a sieve for a smoother texture.
4. Add vanilla extract and raisins, cover the pan tightly to retain steam.
5. Cook over low heat for about 5 minutes, then sprinkle chopped nuts on top. Cover and cook for another 5 minutes. Check doneness using a toothpick.
6. Let cool slightly before unmolding and slicing. Optionally dust with powdered sugar to serve.