准备

Make the Cake

• Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8x8x2-inch square cake pan, line the bottom with parchment, and butter the parchment.

  Sift the cake flour, sugar, cocoa powder, baking soda, baking powder, and salt onto a piece of parchment. In a small saucepan, combine the butter and the coffee over medium heat to melt the butter. Transfer to a medium bowl. Whisk in the buttermilk, egg, and yolk and then the flour mixture until incorporated.

  将面糊倒入准备好的蛋糕盘中，烘烤，直到插入中间的牙签干净，大约50分钟。在架子上冷却15分钟。倒入架子上，取出羊皮纸，然后完全冷却。

做慕斯

• 将苦乐参半和牛奶巧克力融化在一个中等耐热碗中，几乎没有沸腾的水。搁置。

  在另一个中等大小的碗中，将蛋黄和糖浆在水浴上搅拌直至温暖。从火上取出，短暂搅拌以冷却。

  With an electric hand mixer on medium speed, whip the egg whites in a medium bowl until stiff peaks form, 1 to 2 minutes.

  With the mixer on medium-high speed, whip the cream in another medium bowl until soft peaks form.

  将蛋黄混合物搅拌成融化的巧克力。用一勺鲜奶油搅拌。用橡胶刮刀折叠在剩余的鲜奶油中，然后将蛋清折叠起来。冷藏。（慕斯可以提前4个小时组成。）

制作streusel

• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce the speed to low and add the vanilla.

  In a medium bowl, stir the flour and cocoa powder. With the mixer running on low speed, add the flour mixture in three increments, including the cocoa nibs and salt with the final addition. Mix until the dough comes together. (The dough can be refrigerated for a week or frozen for up to 2 months.)

  Line a rimmed baking sheet with parchment and press the dough into the pan in a 1/4-inch-thick layer.

  在325°F烘烤8分钟，然后用叉子耙入中等团块。再烘烤7分钟，然后再次耙开制作小块。Streusel会看起来沙质，并在冷却时酥脆。（Streusel可以提前1天。）

Make the Sauce

• 将巧克力放入一个中等大小的碗中。将奶油，糖浆，盐和1/4杯水放入一个小锅中，然后用中火煮沸。从火上取出，倒在巧克力上，搅拌融化。

Assemble

• 将温暖的巧克力酱分成十二个8盎司。眼镜。将蛋糕切成1英寸的立方体，然后将4杯放入每个杯子中​​。毛毛雨1/2茶匙。Nocino在蛋糕立方体上。sc起勺子或Quenelleof mousse into each glass. Sprinkle about 2 Tbs. of streusel on top of the mousse, and serve.

提前提示

蛋糕可以提前1天烤。Streusel面团可以冷藏一周，然后烘烤长达1天。慕斯可以提前4个小时组成。