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〓English Corner〓Chocolate Cake ♧情人节到啦，快来给你心爱的人亲手做一个巧克力蛋糕吧！ ♧ 活动内容&活动奖励： 给出一张巧克力蛋糕的配方，请自行选择词语/词组/短语/句子进行翻译。 视翻译数量&质量评分，第一档为21PB+4WW，第二档为52PB+1英语角骑士勋章积分，第三档为99PB+2英语角骑士勋章积分。 注：第三档数量要求不低且要求完全没有错（包括语法和词汇），比较难以达成，大家量力而行哦！ ♧ 活动时间： 2.13 - 2.17 ♧PS：禁止大小号、非原创。 一经发现扣除全部奖励！ 活动不明之处请PM楼主 英语角祝大家情人节快乐！╭(╯3╰)╮

引用

用料  
黑巧克力              90g
淡奶油                 70g
无盐发酵黄油      80g
蛋黄                     96g
细砂糖（蛋黄用）    64g
蛋白                     148g
细砂糖（蛋白用）    72g
可可粉                 48g
低筋面粉              42g

做法  
1. 80g无盐发酵黄油和70g淡奶油放入小奶锅中，加热至微微沸腾时关火，加入掰成小块的90g黑巧克力，静置2~3分钟后，用木勺轻轻搅拌均匀，切勿过度搅拌
2. 96g蛋黄和64g细砂糖（蛋黄用）混合放入搅拌碗中，用蛋抽搅拌至细砂糖完全溶解，把搅拌碗座入50~60度的热水中，直至蛋黄液温度达到37度后，把搅拌碗从热水中移出
3. 把巧克力溶液分2~3次倒入蛋黄溶液中，用蛋抽搅拌均匀，直至呈现柔滑有光泽的状态
4. 148g蛋白放入无油无水的干净搅拌碗中，用电动打蛋器高速打发，至整体颜色雪白的慕斯状时，一次性加入72g细砂糖，继续高速打发到提起打蛋头，垂落的蛋白霜能形成较大弯钩的湿性发泡状态
5. 48g可可粉和42g低筋面粉混合过筛，取一半的分量加入巧克力蛋黄糊中，用刮刀擦底翻拌均匀，加入一半分量的蛋白霜，继续用刮刀翻拌均匀，再依次加入剩余的粉类和蛋白霜重复动作
6. 把面糊倒入铺好油纸的模具中，在料理台上轻轻叩击模具底部50~100次以去除大气泡，送入预热好150度的烤箱中层烘烤40分钟
7. 烘烤结束后取出，马上连模具从5~10cm左右的高度，以垂直自由落体的方式摔在料理台上两次，之后放置到不烫手即可脱模，继续晾凉至微温后放入密封袋保存，吃之前切块并在表面筛糖粉即可

三档奖励评分标准如下：
第一档——机器翻译无人工核对/自己翻译过少
第二档——机器翻译人工后期核对但仍然有错/自己翻译且正确单词超过20个
第三档——机器翻译人工后期核对完美无错（其实个人经验还不如自己翻译）/自己翻译且超过40个单词且无错

第三档奖励要求过高，但是这次活动有两个特别认真的盆友，于是版主自掏腰包每人额外奖励22花花٩(๑❛ᴗ❛๑)۶
请大家以后都认真参与活动，能从活动当中学习就更棒辣！
周末会有一张相关词汇归纳表哒，感兴趣的盆友可以到时候来看看~

Materials
Dark chocolate 90g
Light cream 70g
Salt free fermented butter 80g
Egg yolk 96g
Fine granulated sugar (egg yolk) 64g
Protein 148g
Fine granulated sugar (protein) 72g
Cocoa powder 48g
Low gluten flour 42g

practice
1. 80g 70g cream butter and salt fermented milk into a small pot, heating to slightly boiling off the fire, to break it into small pieces of 90g dark chocolate, standing for 2~3 minutes with a wooden spoon, stir gently, not excessive stirring
2. 96g yolk and 64g granulated sugar (yolk) mixed into the mixing bowl, stir the egg to the sugar and dissolve it completely, and stir the bowl into the hot water of 50~60 degrees, until the yolk liquid temperature reaches 37 degrees, then stir the bowl out of the hot water.
3. pour the chocolate solution into the egg yolk solution for 2~3 times and stir well with the egg until the smooth and glossy state of the solution.
The 4. 148g protein in non oil dry clean mixing bowl, whisk the high-speed electric sent to the whole white color, the mousse like, once adding 72g fine sugar, continue to speed off to mention egg head, Chuila protein cream can form a wet foam state large hook
5. 48g cocoa powder and 42g low gluten flour mixed sieving, take half of the components into the chocolate yolk paste, scrape the bottom, turn and mix evenly, add half a component of protein cream, continue to use scrapers to mix evenly, and then add the remaining powder and protein cream repeated actions.
6. pour batter into the moulds covered with oil paper. Gently tap the bottom of the mould on the stage for 50~100 times to remove the big bubbles and send them to the oven for 150 minutes, baking for 40 minutes.
7. after baking out immediately, even die from 5~10cm height, the vertical free fall way down on the kitchen counter two times, then placed into not hot can release, continue to cool to lukewarm after placed in sealed bags to save, eat before and on the surface of the sieve powder can be cut

Ingredients
Dark Chocolate 90g
Fresh Cream 70g
Unsalted French Butter 80g
Egg Yolks 96g
Caster Sugar(use with egg yolks) 64g
Egg Whites 148g
Caster Sugar(use with egg whites) 72g
Cocoa Powder 48g
Low Protein Flour 42g

The materials
Dark chocolate 90g
Whipping cream 70g
No salt fermentation butter 80g
Egg yolk  96g
Fine granulated sugar (egg yolk) 64g
protein 148g
Fine granulated sugar (protein) 72g
Cocoa powder 48g
Low gluten flour 42g

practice
1.80 g unsalted butter fermentation and 70 g whipping cream into the small milk pan, turn off the heat when heated to boiling slightly, to break into small pieces, 90 g dark chocolate, let stand for 2 ~ 3 minutes, the wooden spoon gently stir well, don't too much stir.
2.Egg yolks and 64 g, 96 g sugar (yolk) mixed in the mixing bowl, with egg stir until completely dissolved sugar, the mixing bowl into the hot water of 50 ~ 60 degrees, until after the egg yolk liquid temperature of 37 degrees, the mixing bowl from the hot water.
3.Pour the chocolate solution into the solution of egg yolk 2~3 times and mix well until smooth and glossy.
4.148 g protein in has no oil or water clean mixing bowl, beat eggs with electric implement high-speed sent, to the overall color white mousse shape, one-time add 72 g sugar, continues to high-speed sent to mention egg head, hung the meringue to form a larger hook to wet foam state.
5.48 g cocoa powder and 42 g strong sift together the flour, half of the weight of add to the chocolate egg yolk paste, wipe with scraper bottom stir evenly, add half amount of protein cream, continue to use scraper mix well, then, in turn, to join the rest of the flour and protein frost repetitive movements.
6.Pour the batter into the molds, and tap the bottom 50 to 100 times at the bottom to remove the large air bubbles, and then bake in the oven for 40 minutes.
7.Immediately removed after baking, even the mold from 5 ~ 10 cm of height, fell on the food in the form of vertical freefall twice, not hot place to be after demoulding, continue to cool to lukewarm into the bag after save, eat before cutting and on the surface of the sieve icing sugar.

Materials
Dark chocolate 90g
Light cream 70g
Salt free fermented butter 80g
Egg yolk 96g
Fine granulated sugar (egg yolk) 64g
Protein 148g
Fine granulated sugar (protein) 72g
Cocoa powder 48g
Low gluten flour 42g

practice
1. 80g 70g cream butter and salt fermented milk into a small pot, heating to slightly boiling off the fire, to break it into small pieces of 90g dark chocolate, standing for 2~3 minutes with a wooden spoon, stir gently, not excessive stirring
2. 96g yolk and 64g granulated sugar (yolk) mixed into the mixing bowl, stir the egg to the sugar and dissolve it completely, and stir the bowl into the hot water of 50~60 degrees, until the yolk liquid temperature reaches 37 degrees, then stir the bowl out of the hot water.
3. pour the chocolate solution into the egg yolk solution for 2~3 times and stir well with the egg until the smooth and glossy state of the solution.
The 4. 148g protein in non oil dry clean mixing bowl, whisk the high-speed electric sent to the whole white color, the mousse like, once adding 72g fine sugar, continue to speed off to mention egg head, Chuila protein cream can form a wet foam state large hook
5. 48g cocoa powder and 42g low gluten flour mixed sieving, take half of the components into the chocolate yolk paste, scrape the bottom, turn and mix evenly, add half a component of protein cream, continue to use scrapers to mix evenly, and then add the remaining powder and protein cream repeated actions.
6. pour batter into the moulds covered with oil paper. Gently tap the bottom of the mould on the stage for 50~100 times to remove the big bubbles and send them to the oven for 150 minutes, baking for 40 minutes.
7. after baking out immediately, even die from 5~10cm height, the vertical free fall way down on the kitchen counter two times, then placed into not hot can release, continue to cool to lukewarm after placed in sealed bags to save, eat before and on the surface of the sieve powder can be cut

花、暖年。
Dark chocolate 90g
Light cream 70g
Salt free fermented butter 80g
Egg yolk 96g
Protein 148g
Cocoa powder 48g
Low gluten flour 42g


3、for the chocolate solution into the yolk solution for 2 ~ 3 times and stir well with the egg and the smooth and glossy state of the solution.

穆清滢
Ingredients
Dark chocolate              90g
Whipping cream                 70g
Unsalted butter fermentation      80g
The egg yolk                     96g
Sugar (for yolk)             64g
The egg protein                     148g
Sugar (for protein)    72g
Cocoa powder                 48g
Soft wheat flour              42g
、
Methods
1.Put the unsalted butter fermentation and whipping cream into a small milk pan, heat the mixture to boiling slightly, then turn off the heat. Break the dark chocolate into small pieces, add into the milk pan with stand for 2~3 minutes, then gently stir well with wooden spoon.Do not excessively stir.
2.Mix the egg yolk and sugar (for yolk) in the mixing bowl, stir with egg pumping until sugar completely dissolved. Put the mixing bowl into the hot water of 50 ~ 60 degrees, remove the mixing bowl from the hot water until the egg yolk liquid temperature of 37 degrees.
3.Pour the chocolate solution in 2 ~ 3 times into egg yolk solution,stir well with egg pumping, until the mixture turn to a atate of silky luster.
4.

我肝不出来了，13号肝了上面的，剩下的等我想起来吧。。。
差点忘记回复。。。

Materials
Dark chocolate                          90g
Light cream                               70g
Salt-free fermentation butter     80g
Egg yolks                                  96g
Fine sugar (for egg yolk )         64g
Egg whites                                 148g
Fine sugar (for egg whites)      72g
Cocoa powder                           48g
Low-gluten flour                        42g

Practice
1. Put the 80g salt-free fermented butter and 70g light cream into a small milk pot, heat it to slight boiling and than turn off, add the 90g brocken dark chocolate, let it stand for 2 to 3 minutes, stir it  with a wooden spoon gently, do not over-mix.

2. Put the 96g egg yolk and 64g fine sugar (for egg yolk) into the mixing bowl, stir it with egg pumping until the sugar is completely dissolved. Put the mixing bowl into 50 ~ 60 degrees hot water until the temperature of the yolk reaches 37 degrees. Then remove the mixing bowl from the hot water.

3. Put the chocolate solution in 2 to 3 times into the yolk solution, stir it with egg pumping until it smooth and shiny.

4. Put the148g egg whites into a clean bowl without oil and water, mix it with an electric egg whisk with high-speed, until it's hole color turn to white mousse-like form, add the 72g fine sugar completely, continue to mix with high-speed, until the falling egg white in a foamed state with larger hooks if you lift up the head of the egg whisk.

5. Screen the 48g cocoa powder and 42g low-gluten flour, take the half the amount and mix it into the chocolate egg yolk paste, mix it with a scraping knife evenly, add the ather half the amount  into the egg whites cream, continue mixing with a scraper. And then add the remaining Powder and egg whites cream and repeat the action.

6. Pour the batter into the oiled paper molds and tap the bottom of the mold 50 to 100 times gently on the cooking table to remove the large bubbles. Bake for 40 minutes in the oven preheated to 150 degrees.

7. Take it out of the oven after backing, let the mold fall free on the cooking stage twice immediately from the height of 5 ~ 10cm or so in a vertical way, place it till it is not hot then get it out of the mold, continue to cool it and then replace it Into a sealed bag to save, cut it and sieve its surface with suger before eating.

至少我自己看懂了哈哈哈哈~

Materials
Dark chocolate 90g
Light cream 70g
Salt free fermented butter 80g
Egg yolk 96g
Fine granulated sugar (egg yolk) 64g
Protein 148g
Fine granulated sugar (protein) 72g
Cocoa powder 48g
Low gluten flour 42g


practice
1. 80g 70g cream butter and salt fermented milk into a small pot, heating to slightly boiling off the fire, to break it into small pieces of 90g dark chocolate, standing for 2~3 minutes with a wooden spoon, stir gently, not excessive stirring
2. 96g yolk and 64g granulated sugar (yolk) mixed into the mixing bowl, stir the egg to the sugar and dissolve it completely, and stir the bowl into the hot water of 50~60 degrees, until the yolk liquid temperature reaches 37 degrees, then stir the bowl out of the hot water.
3. pour the chocolate solution into the egg yolk solution for 2~3 times and stir well with the egg until the smooth and glossy state of the solution.
The 4. 148g protein in non oil dry clean mixing bowl, whisk the high-speed electric sent to the whole white color, the mousse like, once adding 72g fine sugar, continue to speed off to mention egg head, Chuila protein cream can form a wet foam state large hook
5. 48g cocoa powder and 42g low gluten flour mixed sieving, take half of the components into the chocolate yolk paste, scrape the bottom, turn and mix evenly, add half a component of protein cream, continue to use scrapers to mix evenly, and then add the remaining powder and protein cream repeated actions.
6. pour batter into the moulds covered with oil paper. Gently tap the bottom of the mould on the stage for 50~100 times to remove the big bubbles and send them to the oven for 150 minutes, baking for 40 minutes.
7. after baking out immediately, even die from 5~10cm height, the vertical free fall way down on the kitchen counter two times, then placed into not hot can release, continue to cool to lukewarm after placed in sealed bags to save, eat before and on the surface of the sieve powder can be cut