ingredients (6 inch mousse ring)
1 slice (0.7cm) of 6 inch chocolate sponge cake
cheesecake layer
50g dark chocolate chip, melted
140g cream cheese, softened
25g monk fruit sweetener/caster sugar
4g cake flour
30g whipping cream
1 large egg, room temperature
mascarpone mousse layer
120g mascarpone cheese, softened
280g whipping cream
1 tsp vanilla paste
55g monk fruit sweetener/caster sugar
40g egg yolk
6g gelatin powder
40g water, room temperature
finishing
shredded chocolate sponge cake
食材（6寸慕斯圈）
巧克力海绵蛋糕宽6寸、厚0.7cm 1片
芝士蛋糕层
黑巧克力豆 50克、融化
奶油奶酪 140克、软化
罗汉果精糖/绵白糖 25克
蛋糕粉 4克
淡奶油 30克
鸡蛋 1颗、大号
马斯卡彭奶酪层
马斯卡彭奶酪 120克、软化
淡奶油 280克
浓缩香草精 1小匙
罗汉果精糖/绵白糖 55克
蛋黄40克
吉利丁粉 6克
水 40克、室温
收尾
巧克力海绵蛋糕碎
Directions/食材
grease and line 6 inch mousse ring
place sponge cake into ring
慕斯圈抹油、垫烘焙纸
摆入巧克力海绵蛋糕
add sweetener/sugar to softened cream cheese and beat till fluffy
糖和软化奶油奶酪打发至蓬松状
add egg to cream cheese in few additions and beat till well incorporated
蛋液分次加入奶油奶酪、拌匀
pour in whipping cream in two additions and mix well
mix in melted chocolate
淡奶油分两次加入蛋糊、搅拌均匀
拌入融化黑巧
sift in cake flour and fold till batter is no longer lumpy
sift batter into mousse ring
bake on second lowest rack of 150 degrees C preheated oven for 20mins
(Top of cake will be set but the middle of cake jiggles)
allow cake to cool then chill in fridge
筛入蛋糕粉，翻拌至无颗粒
面糊过筛，倒入慕斯圈
送入预热至 150摄氏度倒数第二层烤箱烤 20分钟
（蛋糕表面已凝固、中心还是会稍微颤动）
蛋糕冷却后冷藏备用
meantime, prepare mousse layer
beat egg yolk and sugar over a pot of simmering water till it’s very frothy and bubbly
remove from heat
准备慕斯层
蛋黄隔一锅热水打发至发泡
离火
add softened mascarpone cheese and mix well
set aside
加入软化马斯卡彭奶酪、拌匀
备用
beat whipping cream till creamy and thick. set aside
淡奶油打发、出现纹路～约 7成。备用
sprinkle gelatin powder over water
once bloomed, place bowl in a bowl of hot water and stir till gelatin powder has dissolved
吉利丁粉撒入水, 待彭发后隔热水搅拌至完全溶解
pour gelatin mixture into mascarpone batter and mix well
add in vanilla paste
将吉利丁水倒入马斯卡彭奶酪糊。拌匀后加入香草精
finally add in whipping cream and fold well
最后拌入淡奶油
set aside some mascarpone batter and chill
pour the rest on top of baked cheesecake
将马斯卡彭奶酪糊倒入慕斯圈
注意！！这里必须留一点慕斯糊、冷藏备用
smoothen surface of batter and chill cake overnight
将表面铺平、蛋糕隔夜冷藏
remove cake from fridge and peel off baking paper
蛋糕从冷藏库取出、撕去烘焙纸
spread chilled mascarpone batter all over cake
if batter is un-spreadable, warm it up slightly
（i placed mine into a bowl of hot water for a few minutes)
将之前冷藏的马斯卡彭糊铺至蛋糕体上
如面糊已凝固可先稍微加热再铺
（我将装马斯卡彭糊的碗放入另一个装了热水的容器～就几分钟哈）
top cake generously with shredded sponge cake
chill for another hour and serve
蛋糕体铺上厚厚一层蛋糕碎
再次冷藏一小时即可享用
Personal notes/温馨小贴士：
– cut up the remaining sponge cake and freeze for a few hours. blend in food processor and you get shredded sponge cake
将剩余的海绵蛋糕切成小块儿、冷冻数小时后以搅拌机搅碎既是巧克力海绵蛋糕碎
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