原料
鸡蛋，蛋黄蛋清分离: 6个， 苦甜巧克力，切块: 4盎司（120克）， 砂糖: 1/4杯（50克）+ 2汤匙（30克）， 纯香草精: 1茶匙， 塔塔粉: 3/4茶匙， 冷鲜奶油（40%乳脂）: 1杯（240毫升）， 纯香草精: 1/2茶匙， 砂糖: 1汤匙（15克）， 树莓果酱: 1/3杯（80毫升）
步骤
1巧克力海绵蛋糕体：烤箱预热至350华氏度（180摄氏度）并将烤架置于烤箱中层。17乘12英尺（43乘30厘米）烤盘内平铺烘焙纸， 并在烘焙纸上涂抹黄油和面粉（或者喷洒不沾油）。（原文：Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray.）
2鸡蛋低温时分离蛋清蛋黄，分别放入两个容器内。将两个容器表面覆盖保鲜膜放至室温（大约30分钟）（原文：While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes). ）
3用一个不锈钢碗隔水加热巧克力至融化。放凉至室温。（原文：Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.）
4电子打蛋器（或手动打蛋器）高速将蛋黄和1/4杯（50克）砂糖打发至浓稠蓬松状（大约5分钟）。加入香草精继续打发。加入融化的巧克力搅拌均匀后放在一旁。（原文：In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.）
5在一个干净的打蛋盆里将蛋清打发至起泡阶段。加入塔塔粉后继续中速打发至软性发泡阶段。继续边打发变加入2茶匙（30克）砂糖直至硬性发泡阶段。(原文：In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.）
6先将一小部分打发的蛋清加入巧克力面糊中搅拌均匀。随后将剩余的蛋清和巧克力面糊混合并搅拌均匀。（不要搅拌过度，否则会使打发的蛋清消泡）。将混合物倒入烤盘内进烤箱烘烤约15-17分钟。轻压蛋糕体表面回弹后说明蛋糕已烤熟。从烤箱内取出后放置晾架上降温。蛋糕表面覆盖潮毛巾有助于保持蛋糕内的水分。（原文：Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed,
7树莓奶油霜：将打蛋盆放入冰箱内冷冻15分钟。将鲜奶油，香草精和砂糖加入打蛋盆内打发至软性发泡阶段，加入树莓果酱继续打发至硬性发泡阶段。（原文：Raspberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.）
8待蛋糕体完全冷却后将打发的树莓奶油涂抹在蛋糕体表面后将蛋糕卷起，去掉烘焙纸。（原文：Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. ）
小技巧
- 鸡蛋在低温时候易分离蛋清蛋黄。但打发前需要放置至室温，否则影像打发效果。 2.将烘焙纸上涂抹黄油是为了顺利将烤好的蛋糕体与烘焙纸分离。 3.塔塔粉的作用是在蛋白打发过程中稳定蛋白并保证蛋白充分被打发。如没有塔塔粉可考虑在打发蛋白时添加少量食盐。 4.融化的巧克力一定要放置至室温再添加入打起的蛋黄中搅拌均匀。 5. 本品密封冷藏可保存5天。
