又是一款让烘焙姐妹‘发烧’起来，曾经爆红，最近被分享后，又再次爆红的黑美人乳酪蛋糕。首先要谢谢 Samantha姑娘的分享，让我认识了这蛋糕。也谢谢分享原食谱的琳达公主，让喜爱烘焙的我又多了一款可以制作的蛋糕，而且还是非常好吃的那种。棒棒哒~
在制作方面，为了避免消泡，原食谱是分两次来制作蛋糕体。但同样是懒人的我，一次过‘搞定’。不过对于消泡这回事，我还蛮介意的，所以在做好蛋黄面糊后，我把面糊分成了两份。先将其中一份面糊与一半的蛋白霜混合，另一份留室温备用。剩余的蛋白霜则放入冰箱冷藏。之后再次将冷藏的蛋白霜打发后，与留下的面糊混合。这样一来即可大大减低了消泡的情况，也可省下洗器具的力啊，呵呵！一举两得✌
原食谱：黑美人乳酪蛋糕
中层乳酪馅
材料：
250克 奶油乳酪
60克 细砂糖
60克 蛋白
16克 动物性鲜奶油
1小匙 卡鲁哇咖啡酒或兰姆酒（我用香橙酒）
做法：
1- 室温软化的奶油乳酪与细砂糖一起打发至顺滑。
2- 蛋白分两次加入，打匀。再加入动物性鲜奶油和酒，打匀后室温备用。
蛋糕体
蛋黄糊材料：
6颗 蛋黄
30克 细砂糖
1/4小匙 海盐
50克 植物油（我用玉米油）
50克 牛奶
25克 无糖可可粉（我用深色无糖可可粉）
70克 低筋面粉
蛋白霜材料：
6颗 蛋白（冷藏）
60克 细砂糖
模具：
9寸正方模一个（22 x 22 x 6 cm / 9' x 9' x 3'）
做法：
1- 低筋面粉过筛。烤盘涂油并铺上油纸。预热烤箱150⁰C。
2- 植物油加热到出现油纹后，离火，加入可可粉拌匀。
3- 蛋黄 + 细砂糖 + 盐搅拌均匀。加入步骤 (2) 的可可油，拌匀后再加入牛奶，拌匀。最后加入过筛的低筋面粉，轻轻混合拌匀，
4- 将步骤 (3) 的可可面糊分成2等份，以保鲜纸覆盖，室温备用。
5- 蛋白打至粗泡，分3次加入细砂糖，打发至可以拉出小弯钩，细腻光滑的状态。
6- 取1/2的蛋白霜加入步骤 (4) 的其中一份可可面糊里，翻拌均匀。（剩余的另一半蛋白霜马上放入冰箱冷藏备用）
8- 这时可以将冰箱里的蛋白霜取出，稍微打发几下，让蛋白霜呈细腻光滑状。将再次打发后的蛋白霜加入另一半的可可面糊里，轻轻翻拌均匀。（最好等步骤7的蛋糕烤剩5分钟，才开始制作）
9- 时间到，将蛋糕从烤箱移出。倒入奶油乳酪，轻轻摇晃均匀，再轻轻的倒入步骤 (8) 的可可面糊，刮平表面，轻摔模具两下以去除大汽泡。
10- 以150⁰C上下火，烘烤45 ~50分钟至蛋糕表面干爽有弹性，用牙签插入拿出没有沾黏即可出炉。（烘烤时间只供参考）
11- 蛋糕出炉后，将模具连同蛋糕一起在桌面上轻摔两下。脱模，将四周油纸撕开，放网架上待凉。
Cream Cheese Filling Layer
Ingredients:
250g cream cheese
60g caster sugar
60g egg white
16g whipping cream (dairy cream)
1 tsp Kahlua Coffee Liqueur or Rum ( I used Grand Marnier)
Method:
1- Cream the room-temperature cream cheese and sugar until smooth.
2- Beat in egg white in two addition until well blended. Add in whipping cream and liqueur, mix well and set aside at room temperature.
For The Cake
Ingredients:
6 egg yolks
30g caster sugar
1/4 tsp salt
50g corn oil
50g milk
25g unsweetened cocoa powder (I used dark cocoa powder)
70g low protein flour (I used superfine flour)
6 egg whites (refrigerated)
60g caster sugar
One 9 inch square baking pan (22 x 22 x 6 cm)
Method:
1- Sift low flour. Grease and lined baking pan. Preheat oven to 150⁰C.
2- Heat the corn oil until the wave of heat appear, removed from heat, stir in cocoa powder, mix well.
3- Whisk together egg yolks, caster sugar and salt until the sugar dissolves. Stir in cocoa oil in method (2). Add in milk, mix well. Lastly, fold in low flour until thoroughly combine.
4- Divide the cocoa batter into two equal potions, wrap with cling wrap. Set aside at room temperature.
5- Add sugar to the egg white in 3 batches. whip until stiff peaks form. The egg white should be firm and glossy.
6- Scoop 1/2 potion of the meringue to one of the cocoa batter, folding with rubber spatula just until blended. (Put the other half of meringue into refrigerator immediately for later used)
7- Pour the cake batter into prepare square pan, smooth surface and tap the pan on tabletop to burst air bubbles. Bake in preheated oven at 150⁰C about 15 minutes.
8- While waiting to the cake, removed the half meringue from refrigerator, slightly whip the meringue to make it firm and glossy again. Then mix the meringue to the other half of cocoa batter, folding until blended.
9- When done, removed the cake from oven. Pour the cream cheese filling over the cake. Then slowly pour the remained cocoa batter over the cream cheese layer. Smooth surface and slightly tap the pan on tabletop to burst air bubbles.
10- Bake at 150⁰C for 45~50 minutes or until top is dry and spring back when touched lightly. (The baking temperature is just for reference, please choose the temperature accordingly to your own oven)
11- Remove the cake from the oven, unmould and gently peel off the baking paper. Set aside to cool.
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