巧克力长崎蛋糕 (Japanese Chocolate Castella Cake)

吃过原味的长崎蛋糕，很喜欢。

自然就想到试试新口味，分别又做了绿茶和巧克力。

今天先和大家分享巧克力口味的。
I really like the Castella cake I made, so I thought I'd try making a chocolate flavor and a green tea flavor one. Today, I'll share the chocolate flavor one first.

松实适中的蛋糕体，还是叫人满意。

虽然多了浓郁的巧克力香气，却也把味霖给掩盖了。

如果你不是很喜欢味霖，但又喜欢长崎蛋糕的口感，

或许，这就是你要的选择？
I really like the soft and spongy texture of the Castella cake.
However, the strong taste of chocolate completely covers the original taste of mirin. So, for those who like the texture of the Castella cake but not the taste of mirin, why not give this cake a try?

巧克力长崎蛋糕

木框烤模（11 x 21 x 8）cm 1个

材料：
AA鸡蛋黄 4个、高筋面粉40克、低筋面粉 40克、可可粉粉 20克、细砂糖 10克、 味霖4克
蜂蜜 50克 + 温水 半汤匙（搅拌均匀）

AA蛋白 4个或180克 、细砂糖 65克


[做法]
1）先用烤纸把木框铺好。然后放在一个烤盘上备用。

2）首先，把蛋黄、蛋白分开放入不同的容器里。

3）蛋黄加入10克的细砂糖和味霖搅拌均匀。备用。

4）蛋白分次加入细砂糖打至硬性发泡。

5）把混合均勻的蛋黃液加入1/3份量的蛋白霜中混合均勻。

6）再将混合均勻的蛋黃面糊倒回剩余的蛋白霜中混合均勻。

7）将所有的粉类筛过，分3次和蜂蜜交替加入，以切拌方式混合成均勻的面糊。

8）最后把面糊倒入包好纸的木框里。
9）送入预热后的烤箱里，以160度烘烤大约60分种至表面呈现金黃色即可。
10）蛋糕烘好后，取出烤箱，脱模待凉后，把烤纸撕开，把四周边切掉,再切成喜欢的大小即可。

小小分享：
** 如果表层上火太热，快上色，可以在表层的颜色均匀金黄色后，开始用锡纸遮盖 **

**切的時候刀子沾少许水，會比较好切，不然好像咔着、咔着的**

**蛋糕封密一夜后口感和味道更加好**

**原味长崎蛋糕食谱请参阅这

Japanese Chocolate Castella Cake

Wooden mould (11 x 21 x 8 cm)

Ingredients:
4 AA egg yolks
40g bread flour
40g cake flour
20g coca powder  
10g caster sugar
4g mirin
50g honey + 1/2tbsp warm water (stirred evenly)

4 AAegg white or 180g
65g caster sugar

Method:
1. Line the wooden mould with baking paper, then place it on a baking tray.

2. First, separate the egg yolk and egg white into 2 different containers.

3. Add 10g of caster sugar and mirin to the egg yolks, then mix evenly.

4. Add the egg whites to the caster sugar in a few times, beat until soft peaks form.

5. Mix the egg yolk batter into 1/3 of the egg white meringue evenly.

6. Pour the egg yolk mixture back into the remaining egg white meringue. Mix evenly.

7. Sift all flour and powder. Divide the sifted flour and honey mixture into 3 portions and alternately add them into the batter. Fold the batter evenly.

8. Pour the batter into the lined mould.
9. Bake in a preheated oven at 160°C for about an hour until the top of the cake is golden brown.
10. Allow the cake to cool on a rack and tear off the baking paper. Slice off the sides, then cut the cake into slices suitable for serving. 

Tips:
** If the top of the cake looks like it is going to be burned soon, you can cover the cake with a piece of aluminium foil after the color has evened out. **

** Wet the knife before slicing the cake fro smoother slicing. **

** Keep the cake in an airtight container, but don't refrigerate. The cake tastes better the next day. **

** The Original Japanese Castella Cake recipe is here.

@@@@@ Enjoy ! @@@@@