这是我根据君之的方子做了一些改动后做出的蛋糕， 非常好吃。最近不停的做巧克力蛋糕， 要换一换口味了。 哈哈哈哈。。。 下次一定做别的。
原方在此： http://blog.sina.com.cn/s/blog_4a5089ff0100g8jb.html
配料：
巧克力蛋糕：面粉120克，可可粉25克，中号鸡蛋3个，细砂糖120克，黄油135克，泡打粉4克，小苏打1克，香草精1/2小勺
乳酪奶油：牛奶100克，细砂糖60克，蛋黄1个，低筋面粉5克，玉米淀粉5克，香草精1/4小勺，奶油奶酪140克，黄油65克
糖浆：水75克，细砂糖60克，朗姆酒25ML
巧克力浆︰½ 杯奶油，1 杯巧克力片，1 湯匙軟化黃油 可選不放
烤箱预热到375F度/190C 度
制作过程:
1、把鸡蛋打入碗里，加入细砂糖，鸡蛋打散即可，不要打发。
2、加入香草精。
3、低筋面粉、可可粉、泡打粉、小苏打混合后筛入鸡蛋里。
4、用橡皮刮刀拌匀成面糊。
5、黄油切成小块，隔水加热融化，趁黄油温热的时候，倒进面糊里。
6、继续翻拌，使黄油和面糊混合均匀。
7、将面糊倒入喷了油的7寸烤盘里，并用刮刀抹平。把烤盘放进预热好的烤箱，烤30-40分钟左右，牙签插入后抽出没有面糊即可。烤好后放烤盘里凉10分钟后倒出放架子上凉透。
8、接下来制作乳酪奶油馅。蛋黄用打蛋器打到浓稠，颜色略发白。
9、低筋面粉和玉米淀粉混合过筛入蛋黄糊里。
10、轻轻搅拌，使面粉和蛋黄糊混合均匀。
11、牛奶加糖，倒入奶锅里煮至沸腾。把煮沸的牛奶缓缓的倒1/3入第三步做好的蛋黄面糊里。边倒边不停的搅拌，防止蛋黄面糊结块。
12、把1/3的牛奶倒入蛋黄面糊并搅拌均匀后，把搅拌好的蛋黄面糊全部倒回牛奶锅里。并轻轻拌匀，加入香草精。
13、奶锅重新用小火加热，边加热边不停搅拌，直到面糊沸腾，变得浓稠后，立即离火。这个时候马上在煮好的蛋乳泥里加入奶油奶酪，不停的搅拌直到奶酪受热后变得软化，并完全和蛋乳泥混合在一起，成为光滑细腻的状态。放至完全冷却。
14、黄油软化以后，用打蛋器打发，直到体积膨松，颜色发白。
15、把第13步煮好的奶酪蛋乳泥倒入黄油里，用橡皮刮刀拌匀。
16、一直翻拌到均匀、光滑的状态，乳酪奶油馅就做好了。
17、把烤好的巧克力蛋糕，切成均匀的3 片。取一片蛋糕片，在表面和侧面都刷上足量的糖浆，使蛋糕完全湿润。
18、乳酪奶油均匀的涂在蛋糕片上， 盖上第二片蛋糕难后依次在涂上乳酪奶油直到把蛋糕做好。
19，放巧克力在一個小鍋裡，把奶油烧到冒小泡，注意不要燒開。熱奶油倒入巧克力混合。然後混勻直至表面光滑。拌入黃油來添加一些亮度。
20，当朱古力浆还没凝固时倒蛋糕上抹平。
21、做好的蛋糕，放进冰箱冷藏一晚，口味更佳。
This cake is based on 君之’s recipe. I make some changes.
Original recipe is here: http://blog.Sina.com.CN/s/blog_4a5089ff0100g8jb.html
Ingredients:
Chocolate cake: cake flour 120g, 25g of cocoa powder, 3 medium eggs, sugar 120g, 135g of butter, baking powder 4g, 1g of baking soda, vanilla extra 1/2 teaspoon
Cream Cheese filling: milk 100g, sugar 60g, 1 egg yolk, cake flour 5g, 5g of corn starch, vanilla extra1/4 spoon, cream cheese 140g, butter 65g
Syrup: water 75g sugar 60g, rum 25ML
Mix water and sugar in a small pot and heat up until sugar melt add rum and let it cool down.
Chocolate ganache: ½ cup butter, 1 cup chocolate chips, 1 Tablespoon butter
Preheat oven to 375F degrees/190C degrees
Direction:
1, In a bowl, add sugar, eggs, and mix well.
2, Add vanilla extra.
3, Mix cake flour, cocoa powder, baking powder, baking soda and filter into egg yolks mixture.
4, Mix everything into batter with a spatula
5, Cut the butter into small pieces, melt it. While butter is still warm, pour it to the batter.
6, Continue to mix until well combined.
7, Sprayed oil to a 7-inch spring form baking pan then pour the batter into it. Put the baking pan into the preheated oven and Bake 30-40 minutes, inserted a toothpick into the cake if it comes out clean then the cake is ready. Leave the cake inside baking pan and cool for 10 minutes, then take it out and cool it on a rack.
8, For cream filling, beat egg yolks with whisk until thickened and color turns slightly white.
9, Sift together the cake flour and corn starch into egg yolks.
10, Gently stir the flour and egg yolk together.
11, Pour milk and sugar in a pot and bring to boil. Pour 1/3 of milk slowly to egg yolk batter. Stir constantly to prevent any clotting.
12, Pour the batter back to the milk pot. Add vanilla extra and stir slowly.
13, Heat milk pan over low heat and stir constantly until batter is boiling, immediately remove from heat when thicken. Add cream cheese, keep stirring until cheese melts into the batter and becomes very smooth. Cool completely.
14, After the butter soften, whisk until fluffy and the color turns white.
15, Add the batter from step 13 to the butter, and mix well with a rubber spatula, mix until uniform, smooth, then cream filling is ready.
16, Slice the chocolate cake into 3 even slices. Take a piece of cake and brush enough of syrup on the surface and make sure the cake is moist.
17, Evenly spread cream cheese filling on the cake, add the second piece and repeat the process until the cake is built up.
18, Place chocolate in a little bowl, add cream to a pot and bring to bubbling, be careful not boil. Pour hot cream to the chocolate and mix well until the surface is smooth. Stir in butter for brightness.
19, Pour the chocolate to the cake’s surface and use a spatula to smooth the surface. Keep the cake in the refrigerator overnight for better flavor.
CaiQin's Kitchen 