鲜果巧克力蛋糕 （中英食谱教程）

130g Red Apple, weight after skin removed

40g Unsalted Butter

15g Caster Sugar 

60g Dried Cranberries

(B) 

130g Unsalted Butter, softened at room temperature

80g Icing Sugar 

100g Ground Almond (I used Redman superfine ground almond)  

1 Egg (I used 65g)

30g Dairy Whipping Cream (I used Milac brand containing 38% fat)

120g Cake Flour

1/4 teaspoon Baking Soda

40g Unsweetened Cocoa Powder (I used Barry Cacao's brand)

材料: (可做6个圆纸模直径 9厘米 ）

(A)

130克 红苹果，去皮后

40克 无盐奶油 

15克 细砂糖 

60克 蔓越梅干 

(B)

130克 无盐奶油，室温软化

80克 糖粉 

100克 杏仁粉 

1 粒蛋 （我用65克的）

30克 动物性鲜奶油 

120克 低筋面粉

1/4 小茶匙 小苏打粉

40克 无糖可可粉 

Method 做法  ：

1. Ingredient A: Remove skin from red apple and diced into 1cm cubes. Set aside. Melt the butter and sugar using low heat before adding the diced apple and dried cranberries. Cook till softened using low medium heat. Set aside to cool. ( For my Brandt induction hob, I used power 2 to melt the butter and sugar, then turn up to power 4 to cook the apples and dried cranberries.)  

1。材料A：红苹果切成约1厘米的丁备用。无盐奶油加细砂糖用小火煮至奶油熔化，再加入红苹果丁及蔓越梅干 ，改用中小火熬煮至苹果变软，放凉备用。(我用Brandt电磁炉，功率2融化牛油和糖，然后调高到4煮苹果和蔓越梅干。）

2. Ingredient B: Use a hand whisk to mix the softened butter, icing sugar and ground almond together. Add in the egg and whipping cream, mix well. 

2。材料B: 无盐奶油在室温下软化后，分别加入糖粉及杏仁粉先用手搅拌器搅匀。再加入鸡蛋及动物性鲜奶油，搅拌均匀。再加入鸡蛋及动物性鲜奶油，搅拌均匀。

3. Sift in the flour, baking soda and cocoa powder. Use a rubber spatula to fold in gently.  Add the flour mixture to the mixture in method 2, fold in until fully combined. 

3。筛入低筋面粉、小苏打粉及无糖可可粉，改用橡皮刮刀稍微拌和。再加入做法2的部分材料，用橡皮刮刀以不规则方向拌均呈面糊状。

4. Fill the baking cup up till 80% full, smooth the top before spreading the cooked diced apple and dried cranberries on top of the batter.

4。用橡皮刮刀将面糊刮入纸模内约八分满，并将表面抹平，再将苹果丁与蔓越梅干均匀地铺在面糊表面。

5. Preheat the oven at 180 degree Celsius top and bottom heat and bake for 25-30 minutes. (For my brandt oven, I used the traditional function and baked at 180 degree Celsius for 25 minutes.)

5。烤箱预热后，用上下火180度烘烤25-30分钟左右。（我的烤炉用180度烘烤25分钟。）

谢谢。”