Chocolate Mousse Domes 半圓朱古力慕絲蛋糕

This is the cake I made when we celebrated my dad’s birthday. I decided to make individual cakes for everyone as this would be more convenient and much safer during the pandemic. This year my sister’s family could only video-call us during cake time because the City of Toronto was still under lockdown. I hope we could all celebrate together in the near future when the lockdown is over.
這是今年做給爸爸的生日蛋糕，因為疫情的關係，EC做了一人份量的蛋糕，一人一蛋糕既方便又衛生。在限聚令之下姊姊一家只能以視像方式跟我們一起慶祝爸爸的生日，盼望多倫多封城完結後大家可以再次一起慶祝吧！

Because of the smaller cake sizes, I didn’t bother (actually I was too lazy) creating several layers as in the bigger domes. I just prepared the chocolate shells and then filled the interior with dark chocolate mousse and topped with a chocolate sponge cake layer. For bigger domes with multiple layers, check out my other blog posts such as Chocolate Strawberry Cheesecake Dome, Chocolate Dome (Caramelized Banana and Dark Chocolate Mousse Dome) and Dark Chocolate Mousse Dome with Lacquer Glaze for more details.
這次半圓蛋糕模比較細，因此EC也懶得做幾層不同味道的慕絲，只是簡單的溶化朱古力做外殼，再在裡面注入朱古慕絲然後蓋上海綿蛋糕片。若大家想做幾層的大型半圓蛋糕，詳情可參考朱古力士多啤梨乳酪芝士脆皮蛋糕、朱古力巨蛋(焦糖香蕉+黑朱古力慕絲半圓蛋糕)和黑朱古力慕絲半球鏡面蛋糕等網誌。

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Chocolate Mousse Domes
半圓朱古力慕絲蛋糕

Makes 6 (2.75” diameter domes)
六個份量 (直徑2.75”半圓)

Ingredients

For the Chocolate Sponge Cake Layer
37 g cake and pastry flour
7 g cornstarch
A pinch of salt
10 g unsweetened cocoa powder
24 g grapeseed oil or vegetable oil
2 large eggs, separated
1/3 tsp vanilla bean paste or pure vanilla extract (optional)
1/3 tsp white vinegar or lemon juice (I use Korean apple vinegar)
40 g granulated sugar (I use organic sugar)
20 g milk
Notes: The eggs I use are about 50 g each without shells

For the Dark Chocolate Mousse
5 g unsweetened cocoa powder
A pinch of salt
15 g hot water
1/4 tsp vanilla bean paste or pure vanilla extract
3 g powdered gelatin
15 g water (add to gelatin)
50 g bittersweet chocolate (min 52% cacao, I used couverture chocolate)
5 g unsalted butter
25 g whipping cream (add to chocolate)
90 g whipping cream

For the Chocolate Shells
100 g bittersweet chocolate (min 52% cacao, I use couverture chocolate, plus extra for decorating)
15 g coconut oil

材料

朱古力海綿蛋糕體
低筋麵粉 37克
粟粉 7克
鹽 少許
無糖可可粉 10克
葡萄籽油或菜油 24克
大蛋(分開蛋白和蛋黃) 2隻
雲尼拿醬或純雲尼拿香油 1/3茶匙(可省略)
白醋或檸檬汁(EC用韓國蘋果醋) 1/3茶匙
細砂糖(EC用有機蔗糖) 40克
牛奶 20克
註：EC使用的大蛋每隻淨重約50克)

朱古力慕絲
無糖可可粉 5克
鹽 少許
熱水 15克
雲尼拿醬或純雲尼拿油 1/4茶匙
魚膠粉 3克
水(加入魚膠粉) 15克
苦甜朱古力(至少52%濃度，EC用調溫朱古力) 50克
無鹽牛油 5克
淡忌廉(加入朱古力) 25克
淡忌廉 90克

朱古力殼
苦甜朱古力(EC用調溫朱古力) 100克(另加少量裝飾用)
椰子油 15克

Directions 做法

For the Chocolate Sponge Cake Layer 朱古力海綿蛋糕片
Sift together the flour, cornstarch and salt. Warm oil in the microwave. Add cocoa powder and whisk until smooth. Set aside.
*Hot oil helps bring out the aroma in the cocoa powder and makes it dissolve easier. Skip the heating process if time is running short
麵粉、粟粉及鹽混合過篩；用微波爐將油加熱至暖但不燙手，加入可可粉攪拌至順滑，備用。
*溫熱的油有助釋出可可粉的香氣和防止可可粉結塊，沒時間可略去加熱步驟

In a clean mixing bowl, whip egg whites and vinegar with a hand mixer until soft peaks form. Gradually add the sugar in batches and continue beating until glossy and firm peaks form. Add in the yolks and vanilla and beat with medium speed until incorporated, about one minute. The mixture will be very creamy, fluffy and hold soft peaks while you lift the whisk up.
取清潔的鋼盆放入蛋白及醋，用電動打蛋器將蛋白打至軟勾狀，分次加入糖打至企身和有光澤，加入蛋黃和雲尼拿轉用中速打大約一分鐘至稠身，蛋漿此時變得順滑蓬鬆及呈軟勾狀。

Sift half of the flour mixture over the batter and fold into the batter. Fold in the milk. Sift remaining flour mixture over and fold gently until smooth and just combined.
篩入一半乾粉拌匀，加入牛奶拌匀後拌入餘下乾粉至麵糊順滑無粉粒。

Take a big scoop out of the batter and fold into the cocoa powder-oil mixture to lighten it (this will prevent the mixture from sinking to the bottom of batter). Add this back into the batter then fold gently until homogeneous.
取一大舀麵糊與可可粉/油混合物拌匀(這方法可調節可可粉/油混合物稠度並減少沉底問題)，倒回麵糊中用膠刮輕手以切拌方法混合至顔色均一。

Pour batter into a lined 8” square baking pan. Smooth top with a spatula then tap the pan against the counter top several times to release large air bubbles. Bake in a 300ºF/150ºC preheated oven for about 20 minutes or until the top springs back to the touch. Transfer the cake layer to a cooling rack to cool completely. Remove the lining around the sides, cover the surface with plastic wrap to prevent the cake from drying out.
把麵糊倒入鋪上牛油紙的8”方形蛋糕模內，抹平後將模往枱上拍幾下震出空氣，放入已預熱至300ºF/150ºC的焗爐焗約20分鐘至蛋糕表面有彈性後取出，撕去圍邊的紙後置涼架放涼。
*放涼時用保鮮紙蓋好蛋糕表面防乾

For the Chocolate Mousse 朱古力慕絲
Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Stir in vanilla bean paste. In another bowl, bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies. Set aside.
小碗內放可可粉，鹽和熱水開勻後拌入雲尼拿醬；取另一小碗放魚膠粉加水拌匀，靜置五分鐘後隔水坐溶或叮溶備用。

Make ganache by melting chocolate, whipping cream and butter In another bowl over a pot of simmering water (or melt in the microwave with medium power). Stir until mixture is smooth and glossy. Add cocoa powder mixture and liquefied gelatin into the ganache and mix until smooth. Let cool to room temperature.
取一大碗放入朱古力，淡忌廉和牛油，隔熱水坐溶或放微波爐用中火叮溶，拌勻成順滑有光滑的朱古力漿，之後倒入可可粉溶液和魚膠溶液，拌至順滑後放涼備用。

Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before start. With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the chocolate-cocoa powder mixture in two batches until homogeneous.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍，淡忌廉倒入預先雪凍的鋼盆，以電動打蛋器低速打至軟身呈軟勾狀，分兩次拌進朱古力糊中，輕手混合至顔色均一。

For the Assembly 組合蛋糕
To make the chocolate shells, melt chocolate and coconut oil in a large bowl over a pot of simmering water or in the microwave over medium power. Stir until well combined. With a pastry brush or the back of a spoon, coat the silicon cavities evenly with a thick layer of chocolate mixture. Place in the freezer for about 15 minutes or until set.
*Place the silicon mold on a baking tray for easier handling
做朱古力殼：大碗內放朱古力及椰子油隔熱水坐溶或以微波爐用中火叮溶，攪拌至順滑後用矽膠掃或匙羹背把朱古力漿逐一厚厚的塗在矽膠模內，放入冰箱冷凍15分鐘左右或至硬。
*矽膠模用烤盆墊底可方便移取

Cut out rounds of cake layer with a circle cookie cutter that is half an inch smaller than the diameter of the cavity. Fill mold cavities with chocolate mousse until about two-thirds full. Place a cake round on top and press until the gap is filled with chocolate mousse. Cover with plastic wrap then place back in the refrigerator for several hours until the mousse is firm.
*Poke a hole in the middle of each cake layers (I used a chopstick) so air could escape better
*Reserve a tablespoon of mousse in a small bowl and use it as glue to adhere the cake to the cake board after unmolding
利用比矽膠模直徑少半寸的圓形切模印出蛋糕片，把朱古力慕絲倒進模內約2/3位置，蓋上朱古力蛋糕片再輕輕按平至蛋糕邊的空間填滿慕絲，蓋上保鮮紙，放入雪櫃冷藏數小時至慕絲定型。
*在蛋糕片中央切一個洞(EC用筷子)有助平均排走空氣
*預留一湯匙慕絲幫助蛋糕黏在底托上預防蛋糕滑動

Carefully remove the domes from the silicon mold. Drizzle melted chocolate on top and add chocolate shavings. Refrigerate for 5 minutes or until chocolate sets. Dab a small amount of reserved mousse onto the center of the cake boards. Transfer the domes to the cake boards. Keep refrigerated until serving.
小心從矽膠模中取出半圓蛋糕反轉放碟上，用朱古力溶液唧上線條作裝飾後洒上朱古力碎，放回雪櫃冷藏五分鐘至朱古力凝固，把少量預留的朱古力慕絲抹在蛋糕底托中央，將蛋糕轉移到蛋糕底托上，食用之前保持冷藏。

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