Chocolate Delight 朱古力五重奏

I made this for my Aunt-in-law for her birthday. The preparation of this cake was mostly identical to the joconde imprime entremets I’ve made before. This time I used a different kind of sponge cake to wrap around my dessert. So technically speaking, this was no longer a joconde imprime entremet anymore. The tang mian method sponge cake was so moist and springy so the extra brushing of syrup was not required. To make the cake look more classy and elegant, I topped it with a layer of lacquer glaze. I really love how glossy it came out. The entire cake was consisted of 5 different chocolate-infused components. It was chocolatey yet not overly sweet. I bet any chocoholic will love it.

這是EC為老公的阿姨做的生日蛋糕，製作過程大致上跟上次做的杏仁蛋糕圍邊甜品相同。EC今次改用燙麵法海綿蛋糕圍邊，因此嚴格上這已經不是“joconde imprime entremet”了！以燙麵法做的海綿蛋糕十分柔軟濕潤，所以完全不用掃糖水防乾，為了使蛋糕看來更有貴氣，EC在蛋糕表面添了閃亮的鏡面，整個蛋糕由五層朱古力材料組合而成，充滿朱古力香卻一點也不會太甜，朱古力控必試！

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Chocolate Delight 朱古力五重奏

makes a 6-inch cake
可做6吋蛋糕一個

Ingredients

Sponge Cake Wrapper (11 by 11 inch sheet pan)
—Chocolate Tuile Decor Paste—
15 g unsalted butter, melted
15 g icing sugar
15 g egg white
12 g cake flour
3 g Dutch-processed cocoa powder
—Sponge Cake (Tang Mian Method)—
30 g cake flour, sifted
25 g milk
20 g unsalted butter
2 large egg yolks
1/4 tsp vanilla bean paste or pure vanilla extract (optional)
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar

Chocolate Cake
40 g all purpose flour
13 g unsweetened cocoa powder
1/8 tsp salt
1/8 tsp baking soda
1/4 tsp baking powder
1/4 tsp espresso powder (Optional but recommended)
15 g brown or dark brown sugar
20 g granulated sugar
1/3 large egg
20 g canola or vegetable oil
1/4 tsp vanilla bean paste or pure vanilla extract
1/2 tsp white vinegar or lemon juice
40 g milk
40 g hot water

Chocolate Cream Cheese Filling
25 g good quality bittersweet chocolate (58% or higher), chopped
25 g whipping cream
100 g cream cheese, softened
25 g granulated sugar
75 g whipping cream
1/4 tsp vanilla bean paste or pure vanilla extract
3 g (1 tsp) powdered gelatin
15 g water

Dark Chocolate Mousse
3 g (1/2 Tbsp) unsweetened cocoa powder
15 g hot water
1/16 tsp salt
50 g good quality bittersweet chocolate (58% or higher), chopped
1/16 tsp Instant espresso powder
1/4 tsp vanilla bean paste or pure vanilla extract
90 g whipping cream

Chocolate Lacquer Glaze
5 g granulated sugar
20 g water
20 g light corn syrup
15 g Dutch-processed cocoa powder
20 g whipping cream
15 g water (add to gelatin)
1.5 g (1/2 tsp) powdered gelatin

Notes: The eggs I use are about 50 g each without shells.

材料

海綿蛋糕圍邊 (11×11吋烤盆份量)
—朱古力糊—
牛油溶液 15克
糖粉 15克
蛋白 15克
低筋麵粉 12克
鹼化(Dutch-processed)可可粉 3克
—海綿蛋糕 (燙麵法)—
低筋麵粉(過篩) 30克
牛奶 25克
無鹽牛油 20克
大蛋蛋黃 2個
雲尼拿漿或純雲尼拿香油 1/4茶匙 (選用)
大蛋蛋白 2個
細砂糖 30克
他他粉 1/4茶匙

朱古力蛋糕
中筋麵粉 40克
無糖可可粉 13克
鹽 1/8茶匙
梳打粉 1/8茶匙
泡打粉 1/4茶匙
即溶特濃咖啡粉 1/4茶匙 (可省略但加了較好)
黃或黑糖 15克
細砂糖 20克
大蛋 1/3隻
芥花籽油或菜油 20克
雲尼拿漿或純雲尼拿香油 1/4茶匙
白醋或檸檬汁 1/2茶匙
牛奶 40克
熱水 40克

朱古力忌廉芝士餡
優質苦甜朱古力 (58%或以上濃度)，切碎 25克
淡忌廉 25克
忌廉芝士(室溫放軟) 100克
細砂糖 25克
淡忌廉 75克
雲尼拿醬或純雲尼拿香油 1/4茶匙
魚膠粉 3克 (1茶匙)
水 15克

黑朱古力慕絲
無糖可可粉 3克 （約1/2湯匙）
熱水 15克
鹽 1/16茶匙
優質苦甜朱古力 (58%或以上濃度)，切碎 50克
即溶特濃咖啡粉 1/16茶匙
雲尼拿醬或純雲尼拿油 1/4茶匙
淡忌廉 90克

朱古力鏡面
細砂糖 5克
水 20克
粟膠 20克
鹼化(Dutch-processed)可可粉 15克
淡忌廉 20克
水(加入魚膠粉) 15克
魚膠粉 1.5克 (1/2茶匙)

註：EC用的大蛋每隻淨重約50克

Directions 做法

Sponge Cake Wrapper 海綿蛋糕圍邊

—Chocolate Decor Paste 朱古力糊—
In a small bowl, beat egg white and icing sugar with a whisk until smooth. Whisk in melted butter. Combine and sift flour and cocoa powder in another bowl. Add to first mixture in two batches and fold to combine. Do not overmix.
小碗中放蛋白和糖粉用蛋拂拌勻，加牛油溶液拌勻，麵粉和可可粉混合過篩放在另一碗中，分兩次加進蛋白楜中輕輊拌勻，切勿過度攪拌。

Place a cake stencil over a silicon baking mat. Spread batter over stencil with an offset spatula. Remove stencil and repeat until the mat is covered with designs (if you don’t have a stencil, freehand patterns may be piped). Transfer mat onto a baking sheet then freeze for 15 minutes or until the paste is firm.
將蛋糕噴花膠片放在矽膠墊上，用曲柄抹刀抹上朱古力糊，移走膠片，重覆直至矽膠墊印滿圖案(沒有蛋糕噴花膠片可將圖案唧上，矽膠墊移放在烤盆上，放入冰箱十五分鐘或至實。

—Sponge Cake (Tang Mian Method) 海綿蛋糕(燙麵法)—
Heat butter in a small saucepan over low heat until it just begins to bubble. Pour hot butter over the sifted flour and quickly stir with a whisk to form a paste. Add milk in two batches and mix until well combined. Stir in vanilla bean paste. Whisk in egg yolks one at a time, stirring well after each addition, to form a shiny, smooth, and paste-like batter.
無鹽牛油放小鍋小火煮至剛冒泡後離火，將熱牛油倒入過篩麵粉中用蛋拂快手攪成燙麵糊，分兩次加入牛奶拌勻，加入雲尼拿醬拌勻，蛋黃逐個加入攪拌成光滑無顆粒、呈漿糊狀的蛋黃糊。

Place egg whites in another clean mixing bowl. With an electric mixer, whip egg whites until frothy. Add cream of tartar (to stabilize the meringue) and continue to beat until foamy. Slowly add sugar in batches and continue beating until close to firm peaks. When you lift the whisk, the meringue will stand straight up with a little short curve at the tip.
蛋白放在另一個乾淨的鋼盆中，用電動打蛋器打至泡泡變細密後加入他他粉(可令蛋白霜更穩定)，糖分次加入打至接近乾性發泡，拉起打蛋器蛋白霜尾部呈短小彎勾狀 。

Add one third of the meringue to the yolk batter and mix well to lighten. Fold in the remaining meringue gently and thoroughly with a spatula until you see no streaks of white. Do it quickly but gently so as not to deflate the meringue.
先將三分一蛋白霜與蛋黃糊完全混合，餘下蛋白霜以切拌手法與蛋黃糊混合至顔色均一(盡量輕手並快手完成攪拌以免蛋白霜消泡)。

Once the decor paste is firm, remove baking sheet from freezer. Transfer mat to the square baking pan then pour the sponge batter over the frozen paste. Spread evenly with an offset spatula or bench scraper to cover the entire design. Bake in 350°F/180°C preheated oven for 10 to 12 minutes or until the cake springs back to the touch. Remove from oven. Dust surface with icing sugar to prevent sticking and immediately flip cake out of pan onto a piece of parchment paper. Lift up silicon mat and transfer cake to a wire rack to cool. With a ruler and a sharp knife trim cake into 1-inch wide strips. Keep covered with plastic wrap until ready to use.
朱古力糊雪實後從冰箱取出，把矽膠墊放進方形烤盆內，將海綿蛋糕麵糊倒在花紋上，用曲柄抹刀或刮板平均地抹平，花紋必需完全被掩蓋，放入350°F/180°C預熱焗爐十至十二分鐘或至用手按蛋糕表面會回彈後取出，在表面洒上少量糖粉防黏後反轉倒在牛油紙上，撕去矽膠墊，轉移到鋼架放涼後用間尺及小刀將蛋糕切成一吋寬的長條，用保鮮紙蓋好備用。

Chocolate Cake 朱古力蛋糕

Line the bottom of a 6-inch round baking pan with parchment paper. Grease and flour the side, tapping off any excess. Make buttermilk by combining milk and white vinegar in a small bowl. Let stand for 5 minutes (mixture will start curdling). Set aside.
六寸圓模底部放上牛油紙，內側抹油及洒上一層薄粉後再拍走剩餘的粉，小碗內放牛奶，加入白醋拌勻後靜置五分鐘做成buttermilk備用，數分鐘後混合物會開始出現結塊。

Sift and combine together the sugars, flour, cocoa powder, espresso powder, baking soda, baking powder and salt in a large mixing bowl. Add egg, buttermilk, oil and vanilla bean paste. With a whisk or a hand mixer, beat mixture until smooth. Add boiling water in two batches and stir until well incorporated. Batter will be runny. Pour batter into pan.
麵粉、可可粉、糖、鹽、梳打粉、泡打粉和咖啡粉混合過篩放進鋼盆內，倒入油、雲尼拿醬、buttermilk和蛋用蛋拂或電動打蛋器攪拌至順滑，分兩次加入熱水混合成水狀的麵糊，將麵糊倒進模中。

Bake in 350°F/180°C preheated oven until cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, about 25 minutes in my oven Cool in pan for 10 minutes. Remove from pan and transfer to a wire rack to cool completely. Slice cake to about 1/2 inch thick. Keep covered with plastic wrap until ready to use.
放入350°F/180°C預熱焗爐焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊，約25分鐘 (請自行調整時間)，取出十分鐘後可脫模及轉移到鋼架放涼，用刀切成半吋厚蛋糕片，以保鮮紙蓋好備用。

Chocolate Cream Cheese Filling  朱古力忌廉芝士餡

In a small bowl, combine 25 g of whipping cream and chocolate. Place over a pot of simmering water and mix until chocolate is melted (or heat in microwave over medium power). In another small bowl, bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Stir into the first chocolate-cream mixture.
小碗內放25克淡忌廉及朱古力，隔熱水坐溶(或用微波爐以中火加熱)。另一小碗內放魚膠粉和水拌勻，靜置五分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或放微波爐叮溶, 拌入朱古力漿中。

In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Add chocolate-gelatin mixture and mix until well incorporated. Strain mixture through a sieve to get rid of any large lumps if necessary.
鋼盆中放入室溫忌廉芝士和糖用電動打蛋器打至順滑，加入朱古力魚膠混合物拌至順滑，若有顆粒可過篩去除。

In a chilled mixing bowl and with an electric mixer, beat 75 g of whipping cream until thickened and soft peaks form. With a whisk or spatula, fold whipped cream into the chocolate-cream cheese mixture in two to three batches until well combined.
75克淡忌廉放在預先雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀，分兩至三次加入朱古力忌廉芝士混合物中，用膠刮或蛋拂拌匀。

Dark Chocolate Mousse 黑朱古力慕絲

Mix cocoa powder, espresso powder, salt and hot water in a small bowl until thoroughly combined. Stir in vanilla bean paste. In another bowl, melt chocolate over a pot of simmering water (or in the microwave over medium power). Stir into the first mixture and let cool to room temperature.
小碗內放可可粉、咖啡粉、鹽和熱水開勻，拌入香草醬，黑朱古力隔熱水坐溶或放微波爐用中火叮溶，加入可可粉溶液拌勻放涼。

With a hand mixer, whisk whipping cream in a chilled mixing bowl until soft peaks. Fold whipped cream into chocolate-cocoa powder mixture in two batches until no white streaks remain.
淡忌廉倒入預先雪凍的鋼盆，以電動打蛋器打至軟身呈軟勾狀，分兩次拌入朱古力糊，輕手混合至顔色均一。

Chocolate Lacquer Glaze 朱古力鏡面

Bloom gelatin powder by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies
魚膠粉加水拌匀靜置五分鐘後隔水坐溶或叮溶。

Combine sugar, water, light corn syrup, sifted cocoa powder and whipping in a saucepan. Heat over low heat to almost a boil (190ºF/88ºC). Remove from heat.
將糖、水、粟膠、過篩可可粉及淡忌廉放小鍋中拌匀，開小火煮至差不多滾（約190ºF/88ºC）後離火。

When mixture has cooled slightly (about 122 to 140ºF/50 to 60ºC) , stir in warm gelatin mixture. Strain mixture to remove any lumps.
放至微暖(122至140ºF/50至60ºC)後拌入魚膠溶液，過篩去除顆粒備用。

Assembly 組合

Wrap bottom of ring mold with plastic food wrap and line the inside with food acetate for easy unmolding. Wrap the inside of the mold with sponge cake strips, decorative side facing out, with the ends slightly overlapping each other. Press ends firmly together to seal the seams. Place the chocolate cake layer in the bottom of the mold.
慕絲圈底部包上保鮮紙，內側圍上透明圍邊膠條方便脱模，將蛋糕圍邊圍在慕絲圈內(圖案要向外)，將重疊的兩端壓實，底部放入朱古力蛋糕片。

Pour chocolate cream cheese batter over the cake until the mold is half filled. Smooth top and refrigerate until set.
倒入朱古力忌廉芝士糊至半滿後抹平表面，放入雪櫃冷藏至凝固。

Pour chocolate mousse over the chilled chocolate cream cheese layer. Smooth top and return to refrigerator again until set.
將朱古力慕絲倒在已凝固的朱古力忌廉芝士上後抹平表面，放入雪櫃冷藏至凝固。

To glaze cake, warm chocolate lacquer glaze to about 85ºF/29ºC. Pour glaze over the chilled cake then return to refrigerator until set. Unmold cake and decorate with melted white chocolate.
將朱古力鏡面暖至85ºF/29ºC後便可淋上已凝固的蛋糕面，冷藏至凝固後取出脫模，以溶白朱古力隨意裝飾表面。

Recipe Sources

Sponge Cake Wrapper adapted from my Cotton-soft Sponge Cake (Tang Mian Method).
Chocolate Cake adapted from my One Bowl Chocolate Cake.
Chocolate Cream Cheese adapted from my No-bake Chocolate Cheesecake.
Dark Chocolate Mousse and Chocolate Lacquer Glaze adapted from my Half Sphere Dark Chocolate Mousse Cake.

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