Valrhona Chocolate Cake 法芙娜巧克力蛋糕

Sponge cake

• 2 egg yolks
• 20 g caster sugar
• 1/2 tsp vanilla extract
• 40 ml fresh milk
• 35 ml corn oil
• 60 g cake flour/plain flour
• 1 tbsp corn flour (cornstarch)
• 1 tsp Valrhona cocoa powder

Meringue

• 2 egg whites
• 30 g caster sugar

Chocolate cream

• 180 g Valrhona chocolate 70%
• 85 ml dairy whipping cream
• 200 ml non-dairy whipping cream fresh topping cream
• 1 tsp vanilla extract
• 1 tbsp Kahlua liqueur or Rum

Topping

• 150 ml non-dairy whipping cream fresh topping cream
• 1 tsp coffee paste or chocolate paste
• 1/2 tsbp Kahlua liqueur or Rum
• Valrhona cocoa powder for dusting

• In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour, corn flour and cocoa powder, mix well – set aside.
• Meringue – whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
• Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
• Pour the batter into 2 pieces – 20cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before removing them from trays. 
• Chocolate cream - Please chocolate pieces over a pot of hot water (do not on the heat) and set aside. Lightly boil 85ml whipping cream at medium heat and mix into the chocolate pieces, stir well with a hand whisk followed by vanilla extract and kahlua liqueur to smooth and leave mixture to cool.
• Whisk 200ml fresh topping (non dairy) cream to peak form (not too stiff) and fold into chocolate mixture with a rubber spatula.
• Place sponge cake in an adjustable cake ring. Pour chocolate mousse on top of the cake and spread evenly with a spatula or scraper. Then chill the cake in refrigerator for at least 2 hours or overnight.
• Topping - Pour 150ml fresh topping (non dairy) cream together with coffee paste and kahlua liqueur into mixing bowl and stir well. Then whisk cream to stiff peak form.
• Remove cake from the adjustable cake ring. Then scoop whipped cream into piping bag and pipe pattern on top with nozzle tip (#1M).  Lastly dust with some Valrhona cocoa powder on top. (or decorate as desired)
• Return cake to the refrigerator and chill until it is ready to serve. (cake can be refrigerated up to 5 days)

• Remaining piece of sponge cake can be kept in the freezer (wrap with baking paper and in a zip lock bag) or  place it directly on top of the chocolate cream (step 7)
• For cutting chocolate cake ~Dip your knife in hot water and quickly dry it off before each cut

• 巧克力酱
• 180毫升 法芙娜巧克力 70%