This was my mom’s birthday cake that I made on Tuesday. Inside the chocolate shell was two layers of vanilla chiffon cake filled with strawberry yogurt cheesecake filling and fresh strawberry pieces. Unfortunately, I didn’t prepare enough chocolate shell for glazing so the cake was glazed twice, resulting in an uneven surface especially near the bottom area. Like those store-bought magic shell topping sold in squeeze bottles, this chocolate glaze is excellent for pouring on ice-cream. Kids will be amazed when they see the topping forming an instant hard shell in a couple of minutes. Leftover glaze can be stored in an air-tight container or squeeze bottle in the fridge and be rewarmed to a liquid state for later use. I have learned a lesson and will be more generous next time. The amount of chocolate shell provided below has been amended.
這是EC星期二時做給媽媽的生日蛋糕，脆皮朱古力漿內包裹著的是兩片雲尼拿戚風蛋糕及含有士多啤梨果粒的士多啤梨乳酪芝士餡。可惜脆皮漿份量預備不足，因此EC要花時間多做一些才能成功把整個蛋糕覆蓋，令蛋糕(尤其是底部)表面變得不平滑。與現成的唧樽裝脆皮朱古力漿一樣，這個自製脆皮漿很適合倒在雪糕上，在數分鐘內便會形成硬殼，小朋友定必十分喜歡。剩餘的脆皮漿可放密封食物盒冷藏保存，需要時暖至會流動的狀態即可重覆使用。這次EC上了一課，下次再也不會吝嗇了！食譜中的脆皮漿份量亦作了修改。
Make sure to line the inside of the mold with plastic wrap before filling. This trick will let you unmold the cake with ease.
做此蛋糕切記必需以保鮮紙包裹模具內則，這樣才可以順利地脫模。
Chocolate Strawberry Cheesecake Dome
朱古力士多啤梨乳酪芝士脆皮蛋糕
Makes a 6” dome cake
六寸半球模份量
Ingredients
For the Vanilla Chiffon Cake
40 g cake and pastry flour
2 large egg yolks
25 g grapeseed oil
25 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar
For the Strawberry Yogurt Cheesecake Filling
150 g cream cheese, softened
150 g strawberry flavored yogurt
150 g whipping cream
45 g granulated sugar
9 g (1 Tbsp) powdered gelatin
45 g milk
1 cup strawberry, diced
For the Chocolate Shell
150 g high-quality bittersweet chocolate, chopped (I used couverture chocolate)
20 g coconut oil
Notes: the eggs i used are about 50 g without shells.
材料
雲尼拿戚風蛋糕
低筋麵粉 40克
大蛋蛋黃 2個
葡萄籽油 25克
牛奶 25克
雲尼拿醬或純雲尼拿香油 1/2茶匙
大蛋蛋白 2個
細砂糖 30克
他他粉 1/4茶匙
士多啤梨乳酪芝士餡
忌廉芝士(放軟) 150克
士多啤梨味乳酪 150克
淡忌廉 150克
細砂糖 45克
魚膠粉 9克(1湯匙)
牛奶 45克
士多啤梨(切粒) 1杯
脆皮朱古力漿
優質苦甜朱古力(切碎) 150克(EC用調溫朱古力)
椰子油 20克
註：EC使用的蛋每隻淨重約50克。
Directions 做法
For the Vanilla Chiffon Cake 雲尼拿戚風蛋糕
Please refer to Vanilla Chiffon Cake for a picture tutorial.
製作過程圖片可參考雲尼拿戚風蛋糕
Place flour into a mixing bowl and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
低筋麵粉放入鋼盆中，將粉往周圍撥成粉牆狀，將油、牛奶、蛋黃及雲尼拿醬倒進粉牆中央，輕手用蛋拂攪拌成蛋黃糊備用。
In a clean, separate mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar and continue beating until soft peaks form. Then slowly add sugar in batches and continue beating until glossy and firm peaks form. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until homogeneous.
取另一清潔的鋼盆放入蛋白，用電動打蛋器將蛋白打至起泡後加入他他粉繼續打至泡泡變細密，分次加糖打至企身接近乾性發泡，將三分一蛋白霜混入蛋黃糊中充份拌勻，再將麵糊倒入餘下的蛋白霜中用膠刮輕手以切拌方法混合至麵糊顔色均一。
Pour batter into a 6” round cake pan and smooth top with a spatula. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a wooden skewer inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert pan and cool completely on a cooling rack before unmolding. Slice cake into two half-inch layers. Keep covered with plastic wrap until ready to use.
將麵糊倒入六寸圓模中，用刮刀抹平麵糊表面，將模往枱上輕敲幾下敲出較大的氣泡，放入325°F/160°C預熱焗爐焗至竹籤插入蛋糕中央取出不沾麵糊，EC家中焗爐約需20-25分鐘，取出倒扣在鋼架放涼後可脫模，橫切成兩片半寸厚蛋糕片，以保鮮紙蓋好備用。
For the Strawberry Yogurt Cheesecake Filling 士多啤梨乳酪芝士餡
Chill a mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Bloom gelatin by mixing it with milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍，小碗內放魚膠粉和牛奶拌勻，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備用。
With a food processor or blender, process cream cheese, yogurt and sugar until smooth. Pour mixture into a mixing bowl. Stir in the gelatin mixture then set aside.
忌廉芝士、乳酪和糖放入攪拌機或食物處理器打滑，倒進鋼盆中，加入魚膠溶液拌勻備用。
In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the strawberry-yogurt mixture with a spatula in two batches until incorporated.
淡忌廉放在己雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀，分兩次加入士多啤梨芝士漿中用膠刮以切拌方法拌至顏色均一。
For the Chocolate Shell 朱古力脆皮漿
In a large bowl melt chocolate in the microwave over medium power or over a double boiler. Stir in coconut oil until well combined. Let cool then keep covered until ready to glaze.
大碗內放朱古力隔熱水坐溶或以微波爐用中火叮溶，加入椰子油拌勻，放涼後蓋好備用。
Assembly 組合蛋糕
Trim cake layers to approximately 4” and 5.5” in diameter. Line the interior of the half sphere mold with plastic wrap for easy removal (I used Wilton’s 3-D Sports Ball Pan Set).
蛋糕片分別修剪成直徑4及5.5寸圓形，半圓蛋糕模內預先墊上保鮮紙方便脱模(EC使用Wilton的半圓球形蛋糕模套裝)。
Fill mold with strawberry yogurt cheesecake filling until almost half full. Arrange half of the strawberry pieces on top. Top with the smaller cake layer, pressing firmly into the filling so that the gap between the cake and the mold is filled.
將芝士餡倒進模內至差不多半滿，鋪上士多啤梨粒後放上較小的蛋糕片，壓實直至蛋糕邊緣空隙被芝士餡填滿。
Continue to fill the mold with cheesecake filling until almost full. Arrange strawberry pieces on top then cover with the remaining cake layer, pressing firmly so the gap between the cake and the mold is completely filled. Cover cake with plastic wrap and put a 6-inch cake board on top. Put some weights such as canned food over the cake board to keep the cake level. Chill cake (with weights on top) in the refrigerator until set.
繼續倒進芝士餡至九分滿，鋪上士多啤梨粒後按入餘下蛋糕片至蛋糕邊緣全被芝士餡填滿，蓋上保鮮紙，放上六寸蛋糕圓紙板後放上如罐頭之類的重物令蛋糕平均受力不會傾斜，將模連重物放入雪櫃冷藏至凝固。
Remove chilled cake from fridge and take off all the weights, cake board and plastic wrap. Place the cake board back on then flip the cake over and sit it on a small bowl. Remove the mold (it will be very easy as it is lined with plastic wrap) and peel off the plastic wrap.
從雪櫃取出蛋糕，拿走重物、紙板及保鮮紙，放回紙板後將整個蛋糕連模反轉放在小碗上，除掉蛋糕模並撕去表面的保鮮紙，由於蛋糕模已預先墊了保鮮紙所以脫模十分輕易。
Place a big plate underneath the cake in order to catch any dripping. Glaze cake with chocolate shell mixture by pouring it over the top of the cake in a circular motion until the cake is entirely covered (extra glaze will drip off from the edges to the plate). Clean the edges then chill cake in the refrigerator until glaze hardens, about ten minutes. Decorate cake as desired. I decorated it with modeling chocolate roses.
碗下放一隻大碟收集滴下的脆皮朱古力漿，將脆皮漿從蛋糕頂部中央打圈淋在蛋糕上直至整個蛋糕被脆漿覆蓋，脆漿會從蛋糕邊緣掉到碟上，清理好蛋糕邊後可將蛋糕放回雪櫃，待脆漿變硬後(約十分鐘)便可繼續裝飾蛋糕, EC以造型朱古力玫瑰花作裝飾。
Strawberry yogurt cheesecake filling adapted from Devil’s Kitchen
士多啤梨乳酪芝士餡修改自Devil’s Kitchen
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