金莎巧克力蛋糕玻璃罐，野餐旅行好朋友Hazelnut Chocolate Cake Jar

我覺得這種吃法真的滿神奇的，吃起來就跟吃很多層的鮮奶油蛋糕一模一樣，但心情上跟吃切片蛋糕很不一樣！這是一個粗獷版本，因為不用受限於三角形、也沒有蛋糕層滑動位移的問題，你的湯匙多大支就可以吃多大口，並且每一口都能扎扎實實擁有每一層餡料，完全可以滿足貪心大食怪想要猛吃甜點的渴望！

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我用來裝蛋糕的玻璃罐是 SealVax 的真空罐（小），真空可以延長甜點的保鮮時間，慢慢吃也不怕壞掉！

SealVax最棒的一點是他們家的真空機超輕巧，可以直接吸在冰箱上，真的是隨手拈來即可真空。而且用起來非常愉快，我第一次用就有點上癮，因為只要把真空機放上蓋子，磁鐵會自動吸在對的位置，這是我最喜歡的步驟，那個吸住的瞬間手感極好！

感恩讚嘆這麼好用的 SealVax 提供通心粉團購優惠，而且這次不僅台灣的通心粉可享受優惠，跟心心一樣住在美國的通心粉也有福啦！

◇台灣通心粉按這裡：https://sealvax.wanmoe.com.tw/tw/xinx...
◇美國通心粉按這裡：https://www.sealvax.com/pages/xinxinc...

賣場中顯示的已經是優惠價格，內有各種組合可直接選購下單。
團購時間：2024/5/10-2024/6/10

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A cake jar is an awesome type of dessert! I love directly digging into the jar with a spoon. I can taste all flavors of all layers within one solid spoon. It’s also a good choice for a picnic.

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食材 Ingredients▼

○蛋糕麵糊 Cake Batter

雞蛋 2 顆
egg, 2

糖 25g
sugar, 25 g

可可粉 10 g
cocoa powder, 10 g

溫熱水 35 g
hot water, 35 g

低筋麵粉 25 g
cake flour, 25 g

植物油 20 g
vegetarian oil, 20 g

○可可鮮奶油 Chocolate Whipped Cream

鮮奶油 150 g
whipping cream, 150 g

糖粉 15 g
powdered sugar, 15 g

可可粉 4 g
cocoa powder, 4 g

蘭姆葡萄（可省） 40 g
rum raisin, 40 g

○榛果巧克力 Hazelnut Chocolate Ganache

榛果 35 g
hazelnut, 35 g

苦甜巧克力磚 45 g
dark chocolate brick, 45 g

鮮奶油 40 g
whipped cream, 40 g
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■中文完整圖文食譜：
https://bit.ly/3V4aGix
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步驟 Instructions▼
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●Making the Preparation
1. Thoroughly line baking paper on the baking pan.
2. Separate egg yolk and egg white. Don’t let egg white mix egg yolk.
3. Place the egg yolk into a small bowl. Transfer egg white to a fridge.
4. Add cocoa powder to the small glass with hot water.
5. Mix it well.
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●Making the Batter
6. Add vegetable oil to the small bowl with egg yolks.
7. Mix it well.
8. Add cocoa water to the small bowl with the yolk mixture.
9. Mix it well.
10. Sieve the cake flour in a small bowl.
11. Mix it well.
12. Transfer the mixture to a fridge.
13. Remove egg white from the fridge.
14. Whisk on low speed until bubbles up. Then, add 1/3 granulated sugar at a time.
15. Add all sugar and whisk until the meringue forms a peak with a hook when lifting the mixer.
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●Preheating the Oven at 350℉/180℃
16. Add 1/4 meringue to the small bowl with the yolk batter.
17. Mix it well.
18. Pour all the batter back into the mixing bowl with the remaining meringue.
19. Roughly stir the batter with a whisker first.
20. Transfer a spatula to fold and mix the batter well gently.
21. Pour the cake batter into the lined baking pan.
22. Rotate the baking pan to spread out the batter evenly.
23. Transfer to the preheated oven.
24. Bake at 350℉/180℃ for 18 min.
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●Making the Whipped Cream
25. Pour heavy cream into a mixing bowl.
26. Mix the mixture manually.
27. Mix them with an electric mixer until soft peaks form.
28. Add rum raisin. Mix it well.
29. Transfer the whipping cream to a fridge.
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●Making the Ganache
30. Add chocolate to the small glass with whipping cream.
31. Transfer to a dehydrated machine to melt the chocolate at 122℉/55℃ for 30 min.
32. If there’s no dehydrated machine, melt chocolate in a double boiler.
33. Place roasted hazelnuts on the board.
34. Finely chop the roasted hazelnuts well.
35. Remove the heated chocolate cream from the dehydrated machine.
36. Mix it well.
37. Add chopped hazelnuts to the small glass with the ganache. Mix it well.
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◆18 min. later◆
38. It is done when a pick is inserted and comes out clean.
39. Find a 9.5 cm wide cup the same size as the container filling the cake. Press it on the cake to make marks for cutting.
40. Cut 4 round cake slices.
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●Assembling
41. Place the cake on the bottom first.
42. Add the chocolate whipped cream and spread it out.
43. Add the hazelnut ganache and spread it out.
44. Place them for 3 times.
45. Enjoy!
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◆Instagram：xinxin_cuisine
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心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。

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