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奶油能多益可可榛子巧克力蛋糕
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人做过这道菜
Nutella终于买广告了，就是这名字译得奇怪，以致我看过后还是想不起能多益是什么，为什么不叫“扭它啦”？
用料
| 可可榛子酱 | 120克 |
| 蛋糕 | 1斤（10.5*21.5cm） |
| Knoppers | 2块 |
| Cream | 75g |
| Glasur | |
| 55% dark chocolate | |
| 奶油 |
奶油能多益可可榛子巧克力蛋糕的做法
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I put the chocolate and the cream for it in a sauce bottle and had it warmed in the microwave, thinking I could use the leftover with the bottle. However it didn't work. Maybe I didn't heat it long enough (30 sec). Don't pour the sauce along sides or it won't run down in strips.
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I used 中号六齿 nozzle and a medium piping bag. Maybe a small one will do.
小贴士
*其实我觉得这个应该用巧克力蛋糕，只是因为家人不喜才用原味蛋糕的。
For the taste the cream on top is not enough. I'd say 250ml is needed. And the wafer was already soft when eaten. Maybe the wafer can be omitted for more space for the cream.
*剩下的奶油一部分我用花嘴挤了冰冻，拿出来后解冻前还是可以保持形状的，化了就没冰冻前那么坚挺；放咖啡的话口感没新鲜奶油好，不过配甜点还不错。放冰格那部分不用化冻煮汤也不错
*奶油的选择：图片中用的是38%的奶油(包装上写开后3天内使用，第6天味道没问题但打发后起颗粒）。打发率不足1:2。用过德国欧德堡，打了一会儿没好我就高速中速轮换着打，直接变渣了，我才想起上次出现这种状况用的也是这种奶油www.xiachufang.com/recipe/101839350/
For the taste the cream on top is not enough. I'd say 250ml is needed. And the wafer was already soft when eaten. Maybe the wafer can be omitted for more space for the cream.
*剩下的奶油一部分我用花嘴挤了冰冻，拿出来后解冻前还是可以保持形状的，化了就没冰冻前那么坚挺；放咖啡的话口感没新鲜奶油好，不过配甜点还不错。放冰格那部分不用化冻煮汤也不错
*奶油的选择：图片中用的是38%的奶油(包装上写开后3天内使用，第6天味道没问题但打发后起颗粒）。打发率不足1:2。用过德国欧德堡，打了一会儿没好我就高速中速轮换着打，直接变渣了，我才想起上次出现这种状况用的也是这种奶油www.xiachufang.com/recipe/101839350/
