夏日豔陽高照，每每此時就會聯想起海島、沙灘、波浪和那鹹鹹的海風⋯⋯把這些夏日元素都用上，營造一款具沙灘風情的甜點會不會很有氣氛？
以經典法式甜品——古典巧克力蛋糕為基礎，上面塗抹奶油芝士霜，再加點小裝飾，顏值和口味都兼顧到了，小孩子看到一定會尖叫噠
單純的古典巧克力蛋糕已經非常好吃，濕潤+鬆軟的口感只吃一口便會被驚艷到。而更巧的是他跟奶油芝士非常的搭，鹹甜微酸互相揉合，味道更讚，非常推薦喔！
食譜（步驟圖見最後）
無鹽牛油 80克
黑朱古力 80克
鮮奶油 75克
蛋黃 95克
砂糖A 50克
蛋白 約170克
砂糖B 65克
可可粉 50克
低筋麵粉 50克
1. 把牛油和鮮奶油放入鍋中小火加熱至沸騰即關火，加入黑朱古力靜置片刻後再拌勻
2. 蛋黃加砂糖A拌勻
3. 步驟1的溶液分三次加入到蛋黃液中攪拌均勻
4. 把砂糖B加入到蛋白中攪打至大彎鉤狀態
5.低筋麵粉和可可粉混合過篩，分成兩份
6.加一半粉類到可可糊中拌勻，再加入一半蛋白霜拌勻；再重複此步驟一次
7.麵糊入模，震出大氣泡
8.150攝氏度烘烤約50分鐘即可
表面裝飾：
100克奶油芝士+20克牛油+15克糖+少量藍色食用色素混合攪打均勻即可，塗抹於冷卻好的蛋糕上，再撒上餅乾碎充當沙土，擺放上小裝飾即可
Summer Styling Chocolate Cake
Unsalted butter 80g
Dark chocolate 80g
Fresh cream 75g
Egg yolk 95g
Sugar A 50g
Egg white about 170g
Sugar B 65g
Cocoa powder 50g
Low-gluten flour 50g
1. Put the butter and whipping cream in a pot and heat over low heat until boiling, then turn off the heat and add the dark chocolate. Let it sit for a moment before stirring until smooth.
2. Mix egg yolk and sugar A until well combined.
3. Add the solution from step 1 to the egg yolk mixture in three parts and stir well.
4. Add sugar B to the egg whites and beat until stiff peaks form.
5. Sift together the low-gluten flour and cocoa powder, and divide into two portions.
6. Add half of the flour mixture to the chocolate mixture and mix well. Then add half of the egg white and mix well. Repeat this step once more.
7. Pour the batter into a mold, tap to remove large air bubbles.
8. Bake at 150 degrees Celsius for about 50 minutes.
Surface decoration:
100g cream cheese + 20g butter + 15g sugar + blue food colouring are mixed and whipped evenly, spread on the cake, sprinkle with biscuit crumbs as sand, and place small decorations
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