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食材 Ingredient List
| 食材 | 份量 | Ingredient | Quantity |
|---|---|---|---|
| 奶油奶酪 | 250g | Cream Cheese | 250g |
| 白砂糖 | 40g | Sugar | 40g |
| 淡奶油 | 200g + 120g | Heavy Cream | 200g + 120g |
| 檸檬汁 | 適量 | Lemon Juice | Appropriate Amount |
| 吉利丁片 | 5g + 4.5g | Gelatin Sheet | 5g + 4.5g |
| 黑巧克力 | 100g | Dark Chocolate | 100g |
| 牛奶 | 135g | Milk | 135g |
| 可可粉 | 30g | Cocoa Powder | 30g |
工具 Tool List
| 工具 | Tools |
|---|---|
| 模具 | Cake Mold |
| 電動打蛋器 | Electric Mixer |
| 橡皮刮刀 | Rubber Spatula |
| 篩網 | Sieve |
| 玻璃碗或鋼盆 | Mixing Bowl |
| 刀 | Knife |
步驟 Instructions
1. 製作奶酪糊 (Make the Cream Cheese Mixture)
- 奶油奶酪250g和白砂糖40g放入碗中，用電動打蛋器攪拌至順滑。
- Add 250g of cream cheese and 40g of sugar into a bowl. Use an electric mixer to blend until smooth.
- 加入淡奶油200g，繼續攪拌至均勻。
- Add 200g of heavy cream and continue mixing until combined.
- 加入適量柠檬汁，攪拌均勻。
- Add a suitable amount of lemon juice and mix until well blended.
2. 製作吉利丁液 (Prepare the Gelatin Solution)
- 將5g吉利丁片放入冷水中泡軟。熱牛奶40g倒入鍋中，加入泡軟的吉利丁片，攪拌至完全融化。
- Soak 5g of gelatin sheet in cold water. Heat 40g of milk and stir in the softened gelatin sheet until fully dissolved.
- 將吉利丁液倒入奶酪糊中，攪拌至順滑。
- Pour the gelatin solution into the cream cheese mixture and mix until smooth.
3. 分層製作 (Layering the Cake)
- 將奶酪糊分成三等份。先將其中三分之一倒入模具中，放入冰箱冷凍15分鐘。
- Divide the cream cheese mixture into three equal parts. Pour one-third into the mold and freeze for 15 minutes.
4. 製作巧克力層 (Prepare the Chocolate Layers)
- 黑巧克力100g與淡奶油120g隔水加熱，攪拌至巧克力完全融化。
- Heat 100g of dark chocolate and 120g of heavy cream in a double boiler until the chocolate melts completely.
- 將融化的黑巧克力分為兩部分，先將其中三分之一加入第二份奶酪糊中，攪拌均勻後倒入模具，繼續冷凍15分鐘。
- Divide the melted chocolate into two parts. Add one-third of the chocolate to the second portion of the cream cheese mixture, mix well, and pour into the mold. Freeze for another 15 minutes.
- 將剩下的黑巧克力倒入第三份奶酪糊中，攪拌均勻後倒入模具，放入冰箱冷藏至少4小時。
- Mix the remaining chocolate into the third portion of the cream cheese mixture, then pour into the mold. Refrigerate for at least 4 hours.
5. 製作巧克力鏡面層 (Make the Chocolate Glaze)
- 將牛奶135g、白砂糖60g、可可粉30g小火加熱，攪拌至沸騰。
- Heat 135g of milk, 60g of sugar, and 30g of cocoa powder on low heat, stirring until it boils.
- 煮至濃稠後關火，降溫至微溫時加入泡軟的4.5g吉利丁片，攪拌均勻。
- Once the mixture thickens, turn off the heat. Allow it to cool slightly, then add 4.5g of softened gelatin and stir until smooth.
- 過篩2-3次去除大氣泡，放涼至30度左右即可使用。
- Sieve the mixture 2-3 times to remove air bubbles. Let it cool to around 30°C before use.
6. 完成 (Finishing Touch)
- 將蛋糕脫模，撕掉油紙，均勻地淋上巧克力鏡面層。
- Remove the cake from the mold, peel off the parchment paper, and pour the chocolate glaze evenly over the cake.
- 切蛋糕前用熱刀可以更好切割。
- Use a hot knife for smoother slicing.
