chocoffee log cake 咖啡巧克力木材蛋糕

ingredients (30 x 30cm square pan, greased and lined)

chocolate log batter
25g unsalted butter, softened
20g icing sugar
25g egg white
20g cake flour
5g cocoa

cake
3 large eggs
75g caster sugar
60g cake flour
1/2 tbsp espresso powder (or instant coffee granules)
30g milk
10g butter

filling
160g whipping cream
20g sweetened condense milk
10g caster sugar
1 tbsp chocolate bailey’s luxe (substitute with vanilla, coffee or chocolate extract)

食材（30 x 30厘米方形烤盘，抹油、铺上烘焙纸）

可可木材面糊
无盐黄油 25克，软化
糖粉 20克
蛋白 25克
蛋糕粉 20克
可可粉 5克

蛋糕
鸡蛋 3大颗
绵白糖 75克
蛋糕粉 60克
浓缩咖啡粉 1/2大匙（或即溶咖啡粉）
牛奶 30克
黄油 10克

内陷
淡奶油 160克
甜炼奶 20克
绵白糖 10克
巧克力百利酒 1大匙（也可用香草精、咖啡或巧克力香精替代）

Directions/做法

– combine milk and butter together and heat over a pot of simmering water till butter dissolves. allow to cool
牛奶和黄油隔热水加热，搅拌至黄油溶化。待凉、备用

• sift cake flour and espresso powder together twice
  蛋糕粉和咖啡粉过筛两次

mix all chocolate log batter ingredients together, and spread it out well on the baking pan
可可木材面糊食材混合均匀，涂抹在烘焙纸上

use a chopstick and boldly draw lines on the cocoa batter. please ensure the space between the lines are big enough as the batter does spread a little after baking. if they are too small, the batter will start to “join together” after baking
place pan into freezer and allow cocoa batter to freeze
运用筷子在可可面糊划上木材花纹～花纹之间缝隙稍微大些。如预留的缝隙太窄，烘焙后，面糊会因扩散而导致粘在一块儿
将其冷冻备用

beat eggs briefly then add in sugar
鸡蛋略打散后加入白糖

beat over a pot of hot water (temperature c. 50 degrees C)
将其隔热水（约 50摄氏度）打发

remove hot water when batter reaches 38 degrees C. it took me about 19 mins
打至蛋糊的温度到达38摄氏度后，将热水挪开。我用了约 19分钟

continue to beat the batter till it is thick and at ribbon stage
turn to slow speed and beat to remove air bubbles
继续将蛋糊打发至蓬松、面糊滴下时流下痕迹即可
转至低速搅拌，取出气泡

remove egg whisk attachment and fold flour/espresso powder into batter in 3 additions
运用打蛋器，手动将面粉和咖啡粉分 3次翻拌入蛋糊

finally, with the help of a spatula, drizzle in melted butter and milk
最后，转用刮刀将溶化黄油和牛奶加入

please DO NOT pour it on top of the batter as you risk flattening it
see, mine drizzled in from the side
黄油和牛奶千万不可直接倒到面糊上以避免面糊消泡
看见了没？我的黄油和牛奶从容器边缘浸入面糊

fold and blend well
翻拌均匀

pour batter onto pan (with frozen chocolate log skin) and tap pan on tabletop a couple of times
bake in centre rack of 190 degrees C preheated oven for 13-15 mins
面糊倒入之前冷冻的可可木材面糊上，烤盘在案板轻拍数下
送入预热至 190摄氏度烤箱中层烤 13-15分钟

to check if your cake is ready, press gently on the cake
想知道蛋糕熟透没？轻轻指压在蛋糕体上

a done cake springs back without leaving any finger print
烤熟的蛋糕会不留下指引而反弹

invert cake and peel off baking paper immediately
then cover the paper on top of the cake lightly
allow to cool completely
蛋糕立马倒扣，撕开烘焙纸，再将其轻轻盖回蛋糕上
待完全冷却、备用

trim top and bottom ends of cake
trim the end furthest away from you at a 45 degree angle
蛋糕体上下修边
离你的那段（既是上面那段）以 45角度修边

mix all filling ingredients together and beat till stiff peak
内陷食材混合后打发至硬性状

place trimmed cake (with the 45 degree angle furthest from you) on a piece of (GOOD) baking paper
修边的蛋糕（45度边那段在上方）摆放在烘焙纸上（用质量好些的哈）

spread cream on the cake
将打发的奶油涂抹到蛋糕体上

with the help of the parchment paper, roll cake up at one go
use both hands, securing both ends
(i’m using only one hand as the other hand has the camera ah)
以烘焙纸助理，两只手各握一段、一口气将蛋糕卷起
（照片只看见一只手因为另一只手抓相机哈）

roll up tightly and tuck paper inwards
紧紧卷起、烘焙纸在尾端往内塞

chill for few hours before slicing and serving
蛋糕冷藏数小时，待定形后在切片享用