巧克力備用，中小火融化巧克力。 / Prepare the chocolate by melting it over medium-low heat and set aside.
2. 奶油混合物 / Cream Mixture：
將淡奶油和細砂糖加入融化的巧克力中。 / Add the cream and granulated sugar to the melted chocolate.
用中小火加熱，不斷攪拌直到砂糖完全溶解，混合物變溫暖。 / Heat the mixture over medium-low heat, stirring constantly until the sugar is fully dissolved and the mixture is warm.
3. 蛋黃混合 / Tempering the Egg Yolks：
在另一個碗中，輕輕打散蛋黃。 / In a separate bowl, lightly beat the egg yolks.
將蛋黃倒入溫熱的奶油混合物中，同時不斷攪拌，以避免蛋黃變熟。 / Slowly pour the egg yolks into a small amount of the warm cream mixture while whisking continuously to temper the eggs.
4. 冷藏 / Chilling：
將混合物倒入模具或容器中。 / Pour the mixture into a mold or serving dish.
靜置至室溫，然後覆蓋並冷藏數小時或直到凝固。 / Allow it to cool to room temperature, then cover and refrigerate for several hours or until set.
5. 撒上可可粉 / Dust with Cocoa Powder：
從冰箱取出蛋糕，撒上一層薄薄的可可粉。 / Take the cake out of the refrigerator and dust a thin layer of cocoa powder on top.
6. 享用 / Serving：
冷藏定型後的巧克力冰山蛋糕，口感絲滑細膩，入口即化。 / Once chilled and set, the chocolate iceberg cake will be smooth and delicate, melting in your mouth upon tasting.
