製作日期：2016/11/03
11月初時好想好想吃濃郁的巧克力蛋糕，加上冰箱裡頭的鮮奶油還有很多需要消耗，就上網查食譜找靈感，就查到PH大師Pierre Hermé 的這款 冰巧克力蛋糕 Le “Fraîcheur chocolat”，雖然也是感覺有滿多層、需要一些時間，但也真的很想吃吃看PH大師的食譜成品，於是就找了一天下午努力來完成這個蛋類摟!
其實應該是放冷藏就好，但因為我想說讓它快冰一點，
所以就放冷凍，結果好像有點冰過頭了~”
Pierre Hermé的Le “Fraîcheur chocolat”成品算樸素，
表面似乎沒有再裝飾，但是因為我的表面凍了一層霜，
覺得不太美，所以後來又自己融化一些巧克力，
再加上烤過的杏仁片，沒有打算的隨手亂裝飾~:P
I place the cake in the freezer to set quicker.
But it seems to be a little “over-freezed.”
I should have place the cake in the frige instead of freezer.
Le “Fraîcheur chocolat” by Pierre Hermé looks simple without decoration.
But since I got a thin layer of frost on top of my cake, I tought I shold add something.
So I melt some chocolate to drizzle and add some toasted sliced almonds on top.
在做裝飾的時候真的想到什麼就做什麼，
還好最後成品還能看… (笑)
Not a thought before adding any decos, all is improvisation.
I’m glad that the finished product looks fine. (lol)
最後應該是放冷藏就好，但因為我之前做的慕斯蛋糕都偏軟，
想說放冷凍會比較好切，結果這次凍到都有一層霜了~:P
Some mousse cakes I’ve made turned to be too soft, so I though maybe I should store them in the freezer and defrost them before eatting.
But this time I was wrong. This chocolate mousse cake set quite well and should have stayed in the frige not in the freezer.
Bad on me.
因為想說都結凍了，所以有熱刀切，結果刀子好像太熱，
把淋面都給融了一些。應該也是因為我拍照拍有點久啦。
不過從剖面還是可以明顯看到這個蛋糕的層次。
Since it got some forst on top, I though I should use a hot knife.
But it seemed that my knife is too hot.
Some part of the glaze and mousse was starting to melt.
But after a second though, maybe my photo-taking time should have some responsibility.
Anyway, the layers are still clear.
巧克力慕斯層非常濃郁，我不愛很甜，
此次已經有部份用海藻糖降低甜度，
整體甜度個人覺得以大眾來說還滿適中的；
底層的巧克力蛋糕沒有用奶油，雖然沒有那麼香，
但是一樣濃郁好吃，口感很紮實，
有點類似之前做的巧克力軟心蛋糕冰過的口感。
胡桃增加了堅果味與硬脆的口感，
與上頭化口的慕斯做了反襯，讓愛巧克力與堅果的我，
在吃飽、拍照的時候，還是忍不住多挖了幾口品嚐。
The chocolate mousse is really rich and dense.
I do not like over-sweet things, so I use some Trehalose to replace some regular sugar to tone down the sweetness.
The result is good to average people, I think.
The chocolate cake base does not have butter.
Although it does not smell so great as the one using butter, it’s still dense and rich in flavor.
The texture is a little bit like the refrigerated Le moelleux au chocolat.
The nuts give more texture and flavor to the cake, contrasting with the smooth and soft mousse layer.
As a nut and chocolate lover, I couldn’t help myself eating a big chunk even though I was full at that time.
(※ 引用食譜煩請註明出處與原文網址．勿拿此食譜行商業行為 ※)
冰巧克力蛋糕 Chocolate Mousse Cake
Le “Fraîcheur chocolat” de Pierre Hermé
(參考改自 Adapted from: C’est ma fournée、Gourmande & Toquée)
特別器具：
．15cm(6吋)直角圓蛋糕分離模或慕斯模
．溫度計
．透明慕斯圍邊(非必要，但使用成品會比較美)
．1 15-cm (6″) cake pan with a vertical side & loose bottom or round cake ring
．A thermometer
．Rhodoid sheets (optional, but recommend using for prettier result.)
．食材 Ingredients：
．巧克力蛋糕 Le biscuit chocolat
*芥花籽油 canola oil 50g
*黑巧克力(70%) dark chocolate 35g
雞蛋 egg 1個
*糖 sugar 50g
*麵粉 flour 30g
胡桃(烤過) pecan, toasted 50g
PS.
*Pierre Hermé的食譜的油是使用無鹽奶油115g(配兩顆蛋)
*Pierre Hermé是用法芙娜Valrhona 70% Guanaja,
此次我是使用 Cacao Barry 70% Fleur de Cao
*原食譜是使用細砂糖，此次我使用的糖為海藻糖與二砂(各25g)，
成品的甜度個人覺得剛好
*麵粉的部份PH大師是用T55，我這次是使用全麥麵粉，
也可以使用低筋麵粉或中筋麵粉
*Pierre Hermé’s recipe use butter instead of oil.
*The chocolate Pierre Hermé use is Valrhona 70% Guanaja,
I use Cacao Barry 70% Fleur de Cao.
*Pierre Hermé’s recipe uses castor sugar.
I use trehalose and b-grade white crystal sugar (half and half).
The sweetness of the final product is great for my taste.
*Pierre Hermé’s recipe use flour Type 55,
I use whole wheat flour instead.
Cake flour or all-purpose flour can also be used.
※ 準備工作 Preparation：
．模具抹油，底層鋪烘焙紙
．食材秤量好
．麵粉過篩
．烤箱以150°C預熱
．Oil the cake pan and line the bottom with a baking sheets.
．Measure all ingredients.
．Sift the flour.
．Preheat the oven at 150°C.
．巧克力蛋糕 作法/步驟 Step：
To make the chocolate cake:
1.將巧克力與油以隔水加熱的方式融化混合
Melt the chocolate with oil in a bowl over a simmering water.
2.於另一盆中攪打糖與全蛋至均勻且稍泛白
In another bowl, whisk the sugar and the egg until it becomes a little pale.
3.將巧克力那盆倒入糖與蛋黃混合物中，邊倒入邊攪拌
Pour the chocolate mixture into the egg mixture. Whisk at the same time.
4.加入過篩的麵粉，混合均勻
(感覺差不多快混合好時我換用刮刀)
Add the sifted flour and mix well.
(I use a whisk at first, then change to a spatula when all are almost mixed.)
5.最後加入胡桃，混合均勻
Then add the nuts, mix well.
6.將麵糊倒入模具中，稍微鋪平，放入烤箱，以150°C烤約20分鐘
Pour the batter into the prepared mold.
Bake at 150°C for about 20 minutes.
7.烘烤完成後，出爐脫模於網架上放涼。
After finishing baking, release the cake from the mold to a wire rack to cool down.
8.製作慕斯前先準備模：將蛋糕重新放回模具中，蛋糕邊用慕斯圍邊圍一圈
Prepare the cake pan before making the mousse.
Return the cake to the pan with baking sheet in the bottom.
Use the rhodoid sheets to line pan around the sides.
．巧克力慕斯 Le crèmeux chocolat
牛奶 milk 160g
動物性鮮奶油 whipping cream 160g
蛋黃 egg yolk 2個
*糖 sugar 50g
黑巧克力(70%) dark chocolate 125g
吉利丁片(泡冰水) gelatine sheet 2g
PS.
*此次我使用的糖為海藻糖與二砂各25g
*PH大師是用法芙娜Valrhona 70% Guanaja,
此次我是使用 Cacao Barry 70% Fleur de Cao
*The sugar I use is 25g of Trehalose and 25g of b-grade white crystal sugar.
*The chocolate in Pierre Hermé’s recipe is Valrhona 70% Guanaja.
I use Cacao Barry 70% Fleur de Cao.
1.以隔水加熱的方式融化巧克力
Melt the chocolate by using a bain-marie.
2.取另一鍋加熱牛奶與鮮奶油，至即沸就熄火(邊邊冒小泡泡)
3.另一盆中混合攪打蛋黃與糖至稍泛白
2.Place milk and cream in one small pot over medium heat.
Turn the heat off when it’s about to boil. (You’ll see some bubble on the edges.)
3.In another mixing bowl, whisk the egg yolks and sugar until the mixture turns to be a little pale.
4.將加熱過的牛奶與鮮奶油倒入蛋黃糖混合液中，邊倒入邊攪打
5.接著再倒回加熱牛奶與鮮奶油的鍋中，移至爐火上，
邊用小火加熱邊攪打至整體升至約85°C後熄火
6.再將蛋奶液(5.)倒入融化的巧克力中，混合均勻
4.Pour the milk & cream into the egg yolk mixture. Whisk at the same time.
5.Return the mixture to the small pot and heat it again over a medium-low heat.
Keep whisking while heating and bring the mixture to about 85°C, then turn off the heat.
6.Pour the egg & milk mixture to the melted chocolate bowl and mix well.
7.接著再加入泡軟的吉利丁片，混合均勻，確定吉利丁都融解後，
將其移至另一個放有冰塊的碗上頭，用刮刀攪拌，使其降至室溫
Add the soften gelatine sheets.
Mix well to make sure that all gelatine sheets has dissolved.
Then place the bowl onto another bowl with ice cubes. Stir to let the mixture cool down to room temperature.
8.將稍冷卻、濃稠的巧克力慕斯糊倒入模具中
Pour the chocolate mousse mixture onto the cake in the lined pan.
9.模具上頭用鋁箔紙包好，放冰箱冷凍庫冰一晚
Cover it with a piece of aluminum foil paper.
Leave it in the freezer overnight.
．巧克力淋面 Le glaçage (隔天製作 Made the next day)
水 water 125g
細砂糖 castor sugar 45g
*動物性鮮奶油 whipping cream 60ml+40ml
*黑巧克力(68%) dark chocolate 65g+50g
無鹽奶油 unsalted butter 10g
PS.
*原食譜是使用兩種鮮奶油，因為取得較不易，
故都用常見的35%動物性鮮奶油
*巧克力的部份，PH大師是用法芙娜 Valrhona 66% Caraïbes,
此次我是使用 Valrhona 68% Nyangbo
*The original recipe calls for 2 kinds of cream.
But since one of them is hard to find in Taiwan, I just use 35% cream, the common one instead.
*For the chocolate, Pierre Hermé use Valrhona 66% Caraïbes.
I use Valrhona 68% Nyangbo.
1.將水、糖、60ml動物、65g巧克力放到鍋中以小火加熱，
不時攪拌混合均勻，煮約10分鐘，會變得有點濃稠。之後熄火備用。
Place the water, sugar, 60ml cream, and 65g chocolate in a saucepan over a medium-low heat.
Stir occasionally. Cook it for about 10 minutes. It should become a little dense. Then turn off the heat. Save it for later use.
2.取另一盆放入50g巧克力與40ml鮮奶油，以隔水加熱的方式混合均勻
3.待巧克力融化，與鮮奶油混合均勻後，移離熱源，再加入奶油，混合均勻
2.In another bowl, melt 50g chocolate and 40ml cream by using a bain-marie.
3.When the chocolate has been melted and combined with cream, remove from the heat.
Add the butter and mix well.
4.再將剛煮過於鍋內的巧克力糊(1.)倒入隔水融化的巧克力糊(3.)中。
邊加入邊攪拌混合均勻，待降到手溫(大約35°C)左右時使用
Pour the chocolate mixture in the small pot to the bain-marie one.
Mix while adding. Let it cool down to hand temperature (about 35°C) before using.
5.最後的組合：要淋上淋面前再將冰一晚的慕斯蛋糕從冷凍庫取出脫模
(我用瓦斯噴槍噴模具一圈，加上有圍邊就很好脫)
To combine all: release the cake from the mold right before pouring the glaze.
(I use a culinary torch as a help. It should be more easy if you have use rhodoid sheet to line the mold.)
6.迅速將巧克力鏡面糊淋於蛋糕上，並稍搖晃使鏡面均勻。
之後再送進冰箱冷藏至冰透即可
Pour the chocolate glaze onto the cake efficiently. Gently shake a little to let the glaze get evenly. Then place the cake in the fridge to set before serving.
因為近期想減低奶油與精緻糖的攝取量，所以試著改了食譜的食材，
也把白砂糖換成二砂與海藻糖，成品仍然讓我這巧克力控愛不釋手。
就是中間邊做邊拍照、還要注意溫度過程差點逼死我..
神經一直很緊繃這樣。(深呼吸、吐氣~)
但還是完成了! 很有成就感，也吃得很滿意!
Recently, I’ve trying to cut down the consumption of butter in my diet and eat less refined sugar, so I change some ingredients in the original recipe, including the butter and castor sugar. The cake is still delicious.
Making this cake while taking photos is really killing me.
My nerves were stretched to breaking point.
But I finish it! I feel satisfied and content in making and eating this gorgeous.
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