nutella ogura cake 巧克力榛果酱相思蛋糕

haven’t been drawing on me cakes for a long time.. what an ugly drawing
anywayz.. can’t slice the cake as it is a birthday cake for church members
太长时间木有绘画。。。丑得不行。。。
anywayz， 蛋糕就不切片了。。是送教友的生日蛋糕

Ingredients (8 inch square pan with removable base)

A
100g full cream milk
180g nutella

B
100g egg yolk (c. 5 large egg yolk)
60g whole egg (net weight)
60g coconut oil
25g cocoa flour + 55g cake flour, sifted

C
200g cold egg white (c. 5 large egg white)
70g caster sugar

食材（8寸活动底方形模）

A
全脂奶 100克
巧克力榛果酱 (Nutella) 180克

B
蛋黄 100克（约 5颗大蛋黄）
全蛋 60克（净重）
椰子油 60克
可可粉 25克＋蛋糕粉 55克（过筛）

Directions/做法

– line bottom of pan with baking paper. entire pan should be ungreased
烤盘底部铺上烘焙纸。烤盘无需抹油

– bring A milk to a rolling boil then add in nutella. turn off fire and stir till nutella is well incorporated in milk. set aside and cool till room temperature
将 A中的牛奶煮至沸腾后加入巧克力榛果酱。熄火，搅拌至巧克力酱和牛奶混合。冷却、待用

– beat egg yolk & egg briefly, then add in rest of B ingredients in the stated order. add in new set of ingredients only after previous ingredient has been well blended
蛋黄和全蛋略打散后，将其余 B食材以上诉程序加入。每加入一份食材拌匀后才加入下一份食材

– add C sugar into egg white in 3 additions, and beat till stiff & shiny peaks
C 中白糖分三次加入蛋白，打至湿润、硬性状

– fold C into B in 3 additions
打发后的 C分三次翻拌入 B

– pour batter into pan and tap on bench lightly to remove air bubbles. to draw on batter, please refer to this post for drawing instructions
面糊倒入烤盘，在案板轻拍数下以取出多余气泡。绘画图解可参考此链接

– bake cake using water bath method in preheated oven of 160 degrees C, second lowest rack for 70 mins
蛋糕送入预热至 160摄氏度烤箱、水浴发烤 70分钟

– invert cake on cooling rack immediately after baking if cake has no drawings. otherwise, unmould immediately and allow cake to sit with drawing facing up. cake may shrink a little, but not too much
如蛋糕无绘画，将刚出炉的蛋糕立马倒扣至冷却架子冷却。如蛋糕含绘画，蛋糕立马脱模后，让其以绘画那面朝上进行冷却。蛋糕会稍微回缩