無麩質/麵粉巧克力蛋糕 Chocolate Cake (Gluten free)

雖然外表不甚完美，但是香濃幼滑的巧克力吃起來讓人感動無分。
Not Perfectly Shaped and Who Cares? It tasted great.

巧克力從來都不是我的那杯茶，不過家中的Honey K喜歡，我便在情人節前準備了這個巧克力蛋糕。這個蛋糕出奇的好吃，甜度剛好合我胃口，我吃了很多很多口，所以今天一定要分享這個食譜。

這個巧克力蛋糕是無軼質的，即是沒有麵粉的成份。蛋糕入口十分的細滑，外脆內滑，巧克力味特別濃郁，橙皮和咖啡粉更增添了巧克力的香氣，帶出巧克力蛋糕的百般味道。因為只有我們兩人，這個蛋糕比較小型，如果是慶生或聚會用的，我會建議把材料加倍，做出一般蛋糕的高度。值得一題的是這個蛋糕很容易做，按著步驟做一定不會錯。

A simple yet delicate chocolate cake. 

蛋糕材料 Cake ingredients﹕
無糖可可粉 1杯 (Unsweetened Coco/Cacao powder 1 cup)
60% 苦的巧克力粒 6 安士 (Bittersweet chocolate 6 oz)
*奶油 切粒半杯 (Butter- cut into chunks 1/2 cup)
白糖 3/4 杯 (White Sugar 3/4 cup)
蛋3 隻  (Eggs 3)
椰奶 1/4杯 (Coconut milk 1/4 cup)
香草油 1 茶匙 (Vanilla Extract 1 tsp)
橙皮 2 湯匙 (Orange zest 2 tbsp)
即溶咖啡粉 1湯匙 (Instant Coffee Powder 1 tbsp)

蛋糕上的巧克力醬 Glaze ingredients﹕ 
**椰子油 3湯匙 (Coconut oil 3 tbps)
蜜糖 1湯匙 (Honey 1 tbsp)
椰奶 1湯匙 (Coconut milk 1 tbsp)
60% 苦的巧克力粒 1/8杯 (Bittersweet chocolate 1/8 cup)
即溶咖啡粉 1/2茶匙 (Instant Coffee Powder 1/2 tsp)

*可用椰子油取代(can substitute with coconut oil)
**可用奶油取代 (can substitute with butter)

 方法 Method﹕

1. 預熱烤箱至375度F。把牛油切粒，放於一個耐熱的碗中，用鍋子隔水加熱。(奶素的可以用椰子油取替。)

Preheat oven to 375F. Put butter or coconut oil in a bowl.
Put the bowl over heated water. Low heat.  

2. 加入巧克粒，用慢火加熱，一面加熱，一面用更搞拌。

Add in chocolate chips. Remember low heat is good.
You don't want to boil your chocolate and butter. Mix them well as they melt.

3.  差不多溶化後，加入咖啡粉一同搞拌。

When they melt, add in coffee powder. Stir well. 

4. 這是完全溶化的樣子。

Completely melted. 

5. 然後加入橙皮和香草油，一起搞拌。

Add in orange zest and vanilla extract. Stir well. 

6. 加入3隻蛋，一隻一隻加入，然後拌勻。

Then, it is time to add the eggs. One at a time. Mix them well. 

8. 篩進所有的可可粉。

Sieve in the coco powder. 

9. 把可可粉完全加入在巧克力醬中拌勻。

Incorporate the coco powder in the batter. 

10. 準備一個約8吋的圓型蛋糕盆，在底部加上防沾紙，在盆和防沾紙都掃上一層椰子油以防蛋糕黏著蛋糕盆。

Prepare an 8 inch baking tin. Layer a baking sheet on the bottom of the tin.
Pour in the chocolate batter.  It smells like temptation. 

11. 用雙手拿著蛋糕盆，輕拍在桌子上，以把巧克力蛋糕醬弄勻平。

Hold the tin with both of your hands.
 Shake the tin lightly to smooth out the batter. 

12. 之後，便可以直接放入烤箱烤約25-30分鐘。我這個蛋糕比較小，如果要做高身一點的，可以把材料加倍，烤約30-35分鐘。(每個烤箱有別，要注意時間上的調整。)

Bake the cake for 25-30 minutes. My cake is rather small. If you want to make it a taller one, like the usual height of a cake, please double the ingredients, bake 30-35 minutes. Do not over cook. When it is ready, you should see a thin crust on top of the cake. Every oven is slightly different, adjust time as needed.

13. 時間到了的時候，把烤箱關掉，然後把烤箱的門打開，待蛋糕在烤箱中慢慢冷卻約1至2小時，這樣可防止蛋糕下陷。(我這個蛋糕烤了35分鐘，外表有點裂痕，所以我建議縮短烤的時間。)

When time is up, do not remove the cake from the oven immediately. Open the door of the oven, switch the heat off. Allow the cake to cool down in the oven to avoid the middle collapsing. Let it sit in the oven for an hour or two.

If you want to skip the glaze,  you can probably have some warm chocolate cake NOW. 

14. 這個時候，把巧克力醬 (chocolate glaze) 的材料倒在一個小碗中，用慢火隔水加熱搞拌至完全混合和溶化，然後放在一旁冷卻，但千萬不要放入冰箱。

This is how you prepare the glaze. Pour the glaze ingredients into a small bowl.
Put the bowl over some heated water. Use low heat to let them all melt into each other.
 Blend them together.  

15. 蛋糕完全冷卻後，便可以淋上以上的巧克醬到蛋糕上，撫平巧克力醬後，可把蛋糕放入冰箱冰1-2小時，然後再食用。如果不想蛋糕變硬身，又想吃到巧克力醬，不用放冰箱。

When the cake is cooled down, pour the glaze at the center of the cake.
Allow the glaze to drip along the side of the cake.
Use a scraper to help you finishing it. Put the cake in the fridge for an hour or two before serving.
It makes the top super crunchy. If you don't want to harden the cake at all, put it in room temperature and serve it while it is still warm and moist. 

16. 吃的時候可以加上一點草莓、黑莓、紅莓或藍莓之類，不過單吃已經很好吃，配上咖啡更是一個美好的飯後甜點。

Add berries, mint leaves or coconut flakes to garnish your cake. 

Enjoy. This is a great dessert. You can serve it with tea or coffee. 

Honey K的吃後感﹕ 「好像來到黑森林的感覺......」

Honey K said, "Its like entering the black forest......"