材料：

• 4个鸡蛋
• 砂糖 100克
• 低筋面粉 80克
• 牛奶 3大勺
• 奶油30克
• 可可粉20克
• 朗姆酒一大勺
• 柠檬汁/白醋一小勺

预热烤箱340度 烘烤时间30-40分钟。烤盘6寸。

做法：

1.开火把奶油融化到冒小泡关火加入牛奶混合， 慢慢的筛入可可粉。 搅拌到光滑无颗粒即可，加入朗姆酒搅拌均匀。

2.鸡蛋冷藏取出，蛋白蛋黄分开。蛋清放入干净无油的打蛋 盆里加入柠檬汁或白醋，像打戚风蛋糕一样打发蛋白。糖分三次加入将蛋白打发至硬性发泡，拉起打蛋头蛋白成尖峰状。

3.将蛋黄一个一个加入到打发好的蛋白里，等第一个蛋黄搅拌均匀后再放入下一个蛋黄，等加完全部的蛋黄后，高速打发大约3分钟，蛋糊成细密光泽状，提起打蛋头，观察蛋糊缓缓流下，滴下的蛋糊会保持同一姿势不会立刻散开就好。

4.低粉过筛入打蛋盆里，这时面粉在蛋糊上应该不会下沉。用切拌和从底部向上翻拌的手法，搅拌成无干粉的光亮糊状， 非常细腻。

5.取1/3面糊到巧克力溶液中，稍稍混合，再把巧克力混和物倒回在蛋糊里，继续搅拌均匀。

6烤模中喷点油，倒入巧克力面糊，在台面上顿几下烤模，震出气泡，放入烤箱中层，340度，30到40分钟。插入牙签拔出后光滑没有面糊即可。

做好的蛋糕放冰箱一两个小时就可以吃了。 我为了让它更好吃一点就加了些慕斯夹馅。

慕斯：

• 1/4 杯） 熱水
• 2 湯匙 無糖可可粉
• 1/4茶匙即溶咖啡
• 3/4杯 半甜的巧克力片
• 1 杯 奶油
• 1 湯匙糖

 

在一隻小碗，溶解可可粉和即溶濃咖啡粉在熱水裡。

在一個隔水鍋中，融化巧克力直到匀稠。關火，稍微冷卻。

在碗中用打蛋器攪拌濃奶油和糖直到硬态形式。

融化的巧克力和可可混合物攪拌。加入一半的奶油，攪拌后再加入剩餘的奶油，攪拌直至沒有白色的條紋。放入冰箱冷藏至蛋糕完全冷卻。

把蛋糕切成3等分， 在第一片蛋糕上均匀涂上奶油后放上第二片蛋糕然后依次操作。 把涂好的蛋糕放入冰箱冰几个小时后就可以吃了。

Ingredients:

• 4 eggs
• Sugar 100 g
• Cake flour 80 g
• Milk 3 tablespoons
• Heavy cream 30 g
• Cocoa powder 20 g
• Rum 1 tablespoon
• Lemon juice/vinegar 1 teaspoon

 

Preheat the oven to 340F degrees; it is about 30-40 minutes of baking. 6-inch baking pan.

Direction:

1. melt butter in a small pan then add milk and turn the heat of, slowly sifted cocoa powder into the mixture. Stir until smooth then add rum and mix.
2. separate egg white and yolks in different containers. Egg white must be in a clean and oil free Bowl, add lemon juice or white vinegar to egg white and whip the egg white like how we make a chiffon cake. Add in sugar in three separate times, and whip until the egg white reach stiff peak form.
3. Add the egg yolks one by one to the egg white, mix it every time you add the yolk, then whip at high speed for about 3 minutes, egg mixture will become really smooth, lift the egg mixture the egg batter will slowly drip, but the batter should stay the same position not spread out

Immediately

4. sift the flour into the egg mixture but the flour will stay on top of the batter. Mix it from the bottom to the top, do not make circles, and the mixture will become light and fluffy, very delicate.
5. take 1/3 of the egg mixture to the chocolate batter, mix slightly, then pour the chocolate batter back into the rest of egg mixture and continue to stir until mixed.

6 spray some oil in a pan, pour the batter to the pan, pounding the bottom of the pan on the counter a few times to make sure there is no more air in the batter. 340F degrees, bake for 30-40 minutes. After you insert a toothpick and it comes out clean the cake is ready.

Refrigerate for one or two hours the cake is ready to eat. I want it to taste even better so I add some mousse to the leyers.

 

Mousse:

• 1/4 cup hot water
• 2 Tablespoons sugar free cocoa powder
• 1/4 teaspoon instant coffee
• 3/4 Cup semi-sweet chocolate chips
• 1 cup heavy cream
• 1 Tablespoon sugar

 

In a small bowl, dissolve instant coffee powder and cocoa powder in hot water.

Melt the chocolate until smooth in a double water boiler. Turn off the heat, let cool.

Whisk heavy cream and sugar together until hard peaks formed.

Stir in cocoa mixture in melted chocolate. Add half of the cream stir and then add the remaining cream and stir until you don’t see any white streaks. Refrigerate until you are ready to make the cake.

Cut the cake into 3 equal slices, spread the mouse evenly on the first piece of cake the stack the second piece of cake on top of it AAthen repeat it until the cake is built. Refrigerate the cake for a few hours.