食尚元素 Cooking Lab

Chocolate Cake

Prep time:25 mins (準備25分鐘)

Cook time:25 mins (烹飪25分鐘)

Serves:8 (8位)

Ingredients(食材)

l           oil, for greasing (油，塗抹用)

l           300g dark chocolate, broken in pieces(300g黑巧克力，需用成片)

l           150g unsalted Butter(150g無鹽牛油)

l           6 Eggs(6顆蛋)

l           50g caster sugar(50g精白沙糖)

For the passion fruit mousse: (百香果慕絲)

l           250g Mascarpone(250g義大利軟乳酪)

l           3 tbsp icing sugar(3大湯匙糖粉)

l           3-4 tbsp double cream(3至4大湯匙高脂厚奶油)

l           pulp from 3 passion fruit(3顆百香果果泥)

Method(作法)

1. Preheat the oven to 180°C/gas 4. Grease the base and sides of a 20cm round cake tin and line with greaseproof paper.
   將烤箱預熱至80°C/gas 4。將油塗抹在20公分大小的蛋糕模內，並貼上防油紙。

2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.
  將巧克力和牛油隔水加熱到溶化。

3. Whisk the yolks with two tablespoons of the sugar until pale and light. Stir in cooled melted chocolate.
   將蛋黃和二大湯匙的糖攪拌，至到顏色變白和變成輕泡。攪拌冷卻後的巧克力。
4. Whip the whites until they resemble soft peaks and gradually whisk in the remaining sugar.
   繼續攪拌白輕泡，至到逐漸變成柔軟聳起。
  

5. Gently stir one-third of the whites into the chocolate mixture followed by the remainder. Transfer the cake mixture into the tin.
   將1/3的白輕泡放入巧克力裡，在倒入蛋糕模型裡。

6. Bake for 20 minutes in the middle of the oven, until just firm to the touch. Leave the cake to cool in the tin for a few minutes before turning out and transferring to a wire rack.
   將蛋糕烘烤中火20分鐘，直到蛋糕堅實，將蛋糕放涼直到可以從模型中拿出。

7. To make the passion fruit mousse, beat together all the ingredients. Serve with the cake.

 將製作百香果慕絲的材料用另外器具攪拌即可，就可以和蛋糕一起上桌。