At the River Café we make a delicious coffee, chocolate and hazelnut cake, normally with instant coffee, but we have decided to switch to using a Fairtrade espresso coffee in the cake now, and we are thrilled with the result. Salute to Fairtrade.

在河岸咖啡館，我們做了一種超美味的咖啡巧克力榛子蛋糕。一般我們都用速溶咖啡來做，但這次我們決定用Fairtrade的意式濃縮咖啡來試試，而結(jié)果出乎意料的滿意！向Fairtrade致敬！

Recipe serves six.

六人份的配方

* 200g (7oz) butter, plus extra for greasing

200克黃油，稍微多準(zhǔn)備一點用來涂底

* 400g (14oz) hazelnuts, shelled

400克去殼榛子

* 2 tbsp espressso, made with Fairtrade coffee

兩茶匙意式濃縮咖啡

* 200g (7oz) Fairtrade 70 per cent dark chocolate, broken into small pieces

200克70%純度的黑巧克力，敲成小塊

* 6 medium eggs

6個中等大小的雞蛋

* 220g (7?oz) caster sugar

220克糖霜

Preheat the oven to 190C/375F/gas mark 5. Using the extra butter, grease a 25cm (10in) cake tin, and line with parchment papers.

預(yù)熱烤箱到190攝氏度。用備用的黃油均勻涂抹10寸的蛋糕模具，鋪上烤箱用紙。

Roast the hazelnuts in the oven until brown. Let cool, rub off the skins, and grind the nuts to a fine powder.

把榛子放到烤箱里烤至焦黃。待冷卻后去掉外皮，打成粉末。

Make up espresso, using Fairtrade coffee. Melt the chocolate with the butter and coffee in a bowl over barely simmering water. Cool, then fold in the hazelnuts.

做一杯意式濃縮咖啡。將巧克力和黃油、咖啡一起放入一個碗里，放一點點溫水慢慢加熱融化，跟著倒入榛子。

Separate the eggs, beat the yolks and sugar in a mixer until pale to double the size. Fold in the chocolate.

將蛋黃蛋清分離，把蛋黃加糖一起攪拌至原來兩倍體積、再加入巧克力的混合物里。

Beat the egg whites until stiff, and then carefully fold into the mixture. Pour into the tin. Bake in the oven for 50 minutes. Cool in the tin.

將蛋白打至起泡，再小心倒入以上混合物、最后倒入模具中。烘烤50分鐘。冷卻、出模。

Tip: Turn the cake upside down out of the tin to serve. You could dust it with some icing sugar if you like.

貼士：將蛋糕出模后，可以在表面灑上一些糖霜做裝飾。


新春課程溫暖上線，春季，和網(wǎng)校一起成長！
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