#巧克力放纵 #双重巧克力慕斯蛋糕 #无蛋无吉利丁慕斯
#SecretRecipe #ChocolateIndulgenceCake #DoubleChocolateMousseCake #NoEggNoGelatineMousse

♦ 湿润巧克力蛋糕食谱 Moist Chocolate Cake Recipe: https://youtu.be/BpOU9Gp41p0
♦巧克力食谱 Chocolate Recipe: https://youtube.com/playlist?l....ist=PL-z50Pxpx9Q30Os
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

制作了男友生日要求的Chocolate Indulgence巧克力放纵（直接翻译）蛋糕启发于Secret Recipe。这个蛋糕正如其名，真是放纵式的巧克力吃法，每个层次满满巧克力。这次采用了我最爱的湿润巧克力蛋糕，搭上好品质调温黑白巧克力慕斯， 再淋上浓郁的巧克力浆。慕斯采用了简单直接做法, 无蛋无吉利丁食谱，方便很多。切开蛋糕，内部黑白层次分明，跟足了Secret Recipe的蛋糕层次设计。每一口都有满满浓郁的巧克力口味，白巧克力的奶香味，搭配黑巧克力的苦甜味，不过于甜。巧克力蛋糕湿润柔软，慕斯顺滑冰凉像雪糕，口感十足。
=用好品质的调温巧克力（包装有Cocoa Butter可可脂成份）
=融化巧克力不要搅拌过度/不要太高温，否则结块出油。
=淡奶油一定要冷打发，湿软性发泡，不能打发过度。
=慕斯不能翻拌过度，否则水油分离。
　
收藏方式：做好收普通冰箱5-7天吃完。要收更久就放冰库冷冻，吃前解冻。

Made Chocolate Indulgence Cake requested bf for birthday, inspired by Secret Recipe. As the name suggests, this cake is really an indulgent way of eating chocolate. Each layer is full of chocolate. This time I used my favorite Moist Chocolate Cake, layered with a good-quality Couverture Dark and White Chocolate Mousse, and glazed with rich Chocolate Ganache. The mousse adopts simple direct method, no egg, no gelatin recipe, much more convenient. Slice the cake, distinct inner dark and white layers visible, follows the layered design by Secret Recipe's cake. Each bite is loaded with rich chocolate flavor, milky flavor of white chocolate, paired with bittersweet taste of dark chocolate, won’t overly sweet. Moist soft chocolate cake, and smooth cold mousse like ice cream, full of texture.
= Use good quality Couverture Chocolate (See Packaging with Cocoa Butter content)
= Don’t overstir/overheat chocolate while melting, otherwise will clump with oil leakage.
= Whipping cream must be beaten cold, till very soft wet peak, not over-whipped.
= Don’t overmix mousse, otherwise will curdle with water oil separation.
　
Storage method: Chill in normal fridge finish eating in 5-7 days. To keep longer, store in freezer and thaw before eating.
♦食谱=7英寸蛋糕=
=蛋糕=
两个7英寸湿润巧克力蛋糕（同样食谱分量，烤40-45分钟，食谱影片链接在上方）

=巧克力慕斯=
80克 白调温巧克力（28%可可脂）
150克 黑调温巧克力（56%+70%可可脂）
120克 无盐牛油 (软化，不是融化)
20克 糖粉
2克 盐
530克 动物性淡奶油（冷）
(冰库冷冻2小时/隔夜)

=巧克力浆涂层=
250克 动物性淡奶油（室温）
250克 黑调温巧克力（56%+70%可可脂）
25克 葡萄糖浆

巧克力片（布置）

♦ Recipe =7’ inch Cake=
=Cake=
Two 7-inch Moist Chocolate Cake (same recipe portion, bake 40-45 minutes, video recipe links above)

=Chocolate Mousse=
80g White Couverture Chocolate (28% Cocoa Butter)
150g Dark Couverture Chocolate (56%+70% Cocoa Butter)
120g Unsalted Butter (Softened, not melted)
20g Icing sugar
2 g Salt
530g Dairy Whipping Cream (cold)
(Freeze in Freezer for 2 hours/overnight)

=Chocolate Ganache Glaze=
250g Dairy Whipping Cream (room temperature)
250g Dark Couverture Chocolate (56%+70% Cocoa Butter)
25g Glucose Syrup

Chocolate Bars (Decoration)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love