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| A chocolate cake for chocolate lovers. 一款給巧克力愛好者的蛋糕 |
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| This gateau au chocolat is very moist. It really melts in your mouth! 這個古典巧克力蛋糕，巧克力味非常濃郁且濕潤，真的是入口即化! |
Ingredients: For one 8" round cake
材料:可做一個八吋蛋糕
A. For the chocolate sponge
巧克力蛋糕體:
80g butter 奶油
70g heavy whipping cream (35% of fat) 動物鮮奶油
90g semi-sweet chocolate (72% of cocoa) 苦甜巧克力
4 yolks 蛋黃
136g granulated sugar 細砂糖
4 egg whites 蛋白
48g cocoa powder 無糖可可粉
42g cake flour 低筋麵粉
B. For the glaze (ganache):
巧克力甘納許淋面:
50g semi-sweet chocolate (72% of cocoa) 苦甜巧克力
70g cream ( 35g% of fat) 動物性鮮奶油
10g honey 蜂蜜
Before you start:
準備工作:
1. Sift flour and cocoa powder collectively, separate egg whites and yolks.
將可可粉、麵粉一起過篩，將蛋白和蛋黃分離。
2. Butter and flour baking mold.
將烤模上油、撒上麵粉，以方便脫模。
3. Preheat oven to 170 degrees.
烤箱預熱到170度。
Preparation 做法:
A. For the chocolate sponge:
巧克力蛋糕體:
1. Make ganache: bring whipping cream and butter to almost boil, gently pour it onto chopped chocolate and stir the mixture while pouring the creams.
將鮮奶油、奶油加熱至快煮沸，再煮沸前慢慢倒入在切碎的巧克力塊上，並邊攪拌至均
勻。
Note: The cream and butter shouldn't be too hot, should only be hot enough to melt chocolate!
勻。
Note: The cream and butter shouldn't be too hot, should only be hot enough to melt chocolate!
鮮奶油和奶油不能太燙，只要加熱至剛好能溶化巧克力的溫度就好。
2. Mix yolks and half quantity of sugar in a double boiler. When the temperature of yolks reach to 37-38 degree, mix it with ganache (step 1).
將蛋黃和一半的糖混和，並以隔水加熱方式攪拌至人體溫度後，加入步驟1，攪拌至滑順的巧克力糊。
3. Make meringue: beat egg whites with an electric whisk until foamy. Add in the rest of sugar at one time and beat until soft peak.
蛋白用打蛋器以高速打至粗泡後，一口氣加入全部砂糖，並打至濕性發泡。
4. Take half of the dry ingredients (cocoa powder and flour) and gently mix with chocolate-yolk mixture until evenly. Then add in half of the meringue and mix until evenly again.
將一半的粉類和蛋黃湖混和至均勻後，再加入一半的打發蛋白並混和至均勻。
5. Repeat step 4 until you have a chocolate cake batter.
重複步驟4，直到所有混和材料完成。
6. Pour the chocolate cake batter into a mold and tap the mold on table for at least 50 times to release big bubbles.
將麵糊倒入烤模，並將烤模舉起在桌上輕輕震50下，以敲出空氣。
Note: As I said in the beginning, this recipe is to make a 8 inch round mold cake but you can also use bundt pan:)
雖然這個食譜是拿做8吋圓形蛋糕，但是也可以使用磅蛋糕的模來做歐。
7. Bake in the oven for around 40-45 mins. To check if your cake is ready, you can insert a toothpick in the cake and if the toothpick comes out clean, means your cake is ready.
將蛋糕送入烤箱，烘烤時間約40-45分鐘，依烤箱而定。用牙籤插入蛋糕中心，但牙籤拿出來時沒有沾黏的話就代表烘烤完成。
8. Remove cake from oven and put it upside down on a cooling rack for cooling.
將蛋糕移出烤箱並倒放在涼架上放涼。
B. For chocolate glaze:
巧克力淋面:
9. While the cake body is on the cooling process, make glaze. Bring cream to almost boil, then gently pour it onto chopped chocolate and stir the mixture at the same time. Stir the ganache until smooth.
當蛋糕體還在降溫時，即可製作巧克力淋面。將鮮奶油加熱至快煮沸，再煮沸前慢慢倒入在切碎的巧克力塊上，並邊攪拌至均勻。
10. Then add in honey. Again stir it until smooth and even.
加入蜂蜜後，再次攪拌至均勻滑順。
11. Let glaze cool down until its texture is firm enough before using.
讓巧克力淋面放涼凝固至可以使用為止。
12. Slowly and evenly pour glaze on the sponge and let it set up before serving.
將巧克力淋面慢慢地、均勻地淋在蛋糕上，等巧克力淋面凝固後再食用。
Note: You can glaze the cake however you like.. Improvise the part that has not enough of glaze, as long as the result is beautiful. Literally, there is no technique for it :)
Note: You can glaze the cake however you like.. Improvise the part that has not enough of glaze, as long as the result is beautiful. Literally, there is no technique for it :)
關於怎麼淋面，其實我就是很隨興的順時鐘淋面，有缺的地方補一下，該停的時候就停，其實不難哦!
You can decorate the cake with few pieces of gold sheet. Very simple decoration but looks elegant.
可以用幾片金箔來裝飾這款蛋糕，簡單卻優雅!
Looks even more beautiful on cake plate! 裝在蛋糕盤子裡更美了!!! <3
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