Aunty Young（安迪漾）: 贵族巧克力蛋糕(Royal Chocolate Cake)

8月22日(22August)。。。

祝我生日快乐！

Happy BirthdayTo Me!

Selamat Hari Jadi Kepada Ku!

在特别的今天，一早起来如常的去走山。

回来后，想想给自己烤个生日蛋糕吧！

然后，安娜闻到蛋糕香，

毛遂自荐，给安迪装饰蛋糕。

谢谢安娜！

晚间，除了安哥和安娜，

难得两位契女（Mel 和 Yi Hui）也陪我共享一顿温馨的晚餐，

谢谢我亲爱的家人，

感恩有你们！

还有脸书的朋友们，

今早从山上下来，电话一启动，

来自四面八方的祝福，

犹如风铃声，叮当，叮当。。。。。响个不停，

谢谢你们，

太感恩了！

来，请大家视吃我自己烤的生日蛋糕。

也祝福大家，喜悦满满，幸福洋溢。

贵族巧克力蛋糕
烤具：1个9寸圆型烤模
1个9寸脱底圆模

材料:
戚风蛋糕:
A)
25g 可可粉
75g 牛奶/水
4个蛋黄 (80g)
75毫升玉米油
90g 低筋粉，筛过
1/2茶匙发粉，筛过

B)
3个蛋白 (120g)
1/4茶匙塔塔粉
110g 细砂糖

巧克力慕斯:
1个全蛋 + 6个蛋黄 (120g)
144g 细砂糖
36g 水
450g 黑巧克力 (隔水炖溶)
540g 动物性鲜奶油

淋面巧克力甘纳许:
150g 动物性鲜奶油
350g 和巧克力块（剁碎）
15g 牛油（软化）

做法 :
1。 烘烤蛋糕：预热烤箱于180°C。 9寸圆形模底铺上油纸。
2。将全部蛋糕材料(A)倒入一个大盆，用手打蛋器，搅打均匀。
3。在另一个大盆，将材料（B）打发至硬性发泡，然后将之轻拌入做法(2)的蛋黄糊里，拌成均匀的面糊。
4。将面糊倒入铺上油纸的模具，送入预热烤箱，烤约30 - 35 分钟。
5。烤好后的蛋糕，马上倒扣于凉架上。戴完全冷却后才将蛋糕横切成2片。
6。 巧克力慕斯准备：将全蛋和蛋黄倒入搅拌器，以高速搅打至滑亮浓稠（约5分钟）。
7。将细砂糖和水煮滚，将滚糖浆直线倒入蛋黄糊里，然后搅拌至蛋混合物凉化，置旁待用。
8。将动物性鲜奶油放入另一个搅拌器，搅打至湿性发泡（70%结识），舀出1/4拌入已溶解的巧克力，搅拌均匀后，再倒回打发鲜奶油里，拌匀。最后加已入凉化的蛋混合物，拌匀成巧克力慕斯。
9。淋面甘纳许的准备： 隔水煮热动物性鲜奶油，加入剁碎巧克力块和软化牛油，搅拌均匀。置旁待冷，以免在淋面时，过热会将慕斯溶化。（同时也不可过于冷化，以免甘纳许硬化而干扰淋面的过程）。
10。组合：将一片蛋糕铺放在1个9寸脱底圆模，涂上一般的巧克力慕斯。再叠上1片蛋糕，涂上剩余的巧克力慕斯。盖上保鲜纸，冷藏于冰箱至慕斯结实。最后将结实后的蛋糕放在架子上，淋上甘纳许。再度冷藏冰箱至表层稍微硬化，随意装饰即可。

.

巧克力慕斯准备

To make the Chocolate mousse

淋面甘纳许的准备

To make the ganache

组合

To assemble

Royal Chocolate Cake
Utensil used：9 " round cake tin
9 " loose-base cake tin

Chiffon cake Ingredients:
A)
25g cocoa powder
75g milk/water
4 egg yolks (80g)
75ml corn oil
90g cake flour, sieved
1/2tsp baking powder, sieved

B)
3 egg whites (120g)
1/4tsp cream of tartar
110g caster sugar

Chocolate mousse:
1 egg + 6 egg yolks (120g)
144g caster sugar
36g water
450g dark chocolate (melted by double-boiling)
540g whipping cream

Chocolate ganache:
150g whipping cream
350g dark chocolate (chopped)
15g butter (melted)

Method:
1. To bake the cake : Preheat the oven at 180°C and line a 9 inch round cake tin.
2. Place all cake ingredients (A) into a a large bowl and hand whisk until well combined.
3. In another bowl, whisk cake ingredient (B) until stiff, then fold the meringue into (2).
4. Pour the batter into the lined cake tin and bake for 30-35 minutes.
5. Invert the cake immediately after removing from the oven and allow to cool before cutting into two disks.
6. To make the mousse: place the egg and egg yolks into a mixing bowl and whisk at high speed until thick and glossy(about 5 minutes).
7. Bring the sugar and water to a boil and pour the hot syrup into the eggs in a steady stream with the mixer running. Keep whisking until the mixture cools.
8. In another mixing bowl, whisk the cream until about 70% stiff. Fold 1/4 of the cream into the melted chocolate, then fold the chocolate back into the cream. Finally, fold in the egg mixture.
9. To make the ganache: heat the whipping cream by double-boiling before adding in the chocolate and butter and mixing until even. Set aside to allow to cool so that it won't melt the mousse (but not so cooled that it becomes too thick to run).
10. To assemble ： place a disk of cake into a 9 inch loose-base cake tin, then spread half the mousse mixture on the cake. Place the other layer of cake on top and spread the remaining half of mousse on top. Chill the cake to allow it to set before pouring the ganache gently on top until completely coated. Chill well before serving.