Preparation

做蛋糕

• 将架子放在烤箱的中心，然后将烤箱加热到325°F。黄油和8x8x2英寸的方形蛋糕盘，用羊皮纸排成底部，然后在羊皮纸上涂黄油。

  将蛋糕粉，糖，可可粉，小苏打，发酵粉和盐筛选到一块羊皮纸上。在一个小锅中，用中火将黄油和咖啡混合以融化黄油。转移到一个中等大小的碗中。在酪乳，鸡蛋和蛋黄中搅拌，然后将面粉混合物搅拌直至掺入。

  Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool on a rack for 15 minutes. Invert onto the rack, remove the parchment, and cool completely.

Make the Mousse

• Melt the bittersweet and milk chocolates in a medium heatproof bowl over a pan of barely simmering water. Set aside.

  In another medium bowl, whisk the yolks and the syrup over the water bath just until warm. Remove from the heat and whisk briefly to cool.

  用中等速度的电动手动搅拌机将蛋清鞭打成一个中等碗的蛋清，直到形成僵硬的峰值，1至2分钟。

  将混合器保持在中高的速度下，将奶油搅打在另一个中等碗中，直到形成柔软的峰。

  Whisk the yolk mixture into the melted chocolate. Whisk in a spoonful of the whipped cream. With a rubber spatula fold in the remaining whipped cream and then the egg whites. Refrigerate. (The mousse can be made up to 4 hours ahead.)

Make the Streusel

• 在装有桨叶附件的立式搅拌机中，以中高的速度打败黄油和糖，直到3至4分钟，直到轻巧和蓬松。将速度降低到低，并添加香草。

  在一个中等大小的碗中，搅拌面粉和可可粉。混合器以低速运行，将面粉混合物分为三个增量，包括可可粒和盐，并最终添加。混合直到面团聚在一起。（可以将面团冷藏一周或冷冻长达2个月。）

  用羊皮纸将带框的烤盘衬上，然后将面团以1/4英寸厚的层将其压入锅中。

  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。）

做酱

• Put the chocolate in a medium bowl. Put the cream, syrup, salt, and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Remove from the heat, pour over the chocolate, and stir to melt.

集合

• Divide the warm chocolate sauce among twelve 8-oz. glasses. Cut the cake into 1-inch cubes and put 4 in each glass. Drizzle 1/2 tsp. of the Nocino on the cake cubes. Scoop a spoonful or aquenelle慕斯进入每个玻璃杯。撒约2汤匙。在慕斯顶部的Streusel，并提供。

Make Ahead Tips

The cake can be baked 1 day ahead. The streusel dough can be refrigerated for a week, and baked up to 1 day ahead. The mousse can be made up to 4 hours ahead.