chocolate truffle cake

材料：(1磅)

黑朱古力120克

蛋黃24克

淡忌廉140克

全蛋22克

RUM酒或拔蘭地酒約一瓶蓋

糖30克

蛋糕片(即朱古力海綿蛋糕)2片



做法：

1. 先將黑朱古力座水溶，備用。

2. 打起淡忌廉，備用。

3. 先加水煮糖煮沸。(水剛好蓋過糖多一點點，煮至全部起泡即可）

4. 再將蛋黃和全蛋打起*由鮮黃色打至淺黃色)，加(3)打至奶白色後，再加入(1)攪至混合。

5. 加RUM酒再加淡忌廉，攪至沒有忌廉粒便成。

6. 將一片朱古力海綿蛋糕片底，再加入朱古力慕絲便可，（我呢個o係面加左白朱古力)放在雪櫃2小時後，取出，可再加可可粉。
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材料( 6 或 7 吋蛋糕一個)　(相片的是6吋）

低筋麵粉
35克
　

栗粉
50克
　

無糖可可粉
15克
　

蛋
4只
　

糖
80 克
　

雲尼拿香油
2 茶匙
　

製作過程

1.
蛋黃、蛋白分開 。

2.
低筋粉、栗粉及可可粉一起過篩3次 。

3.
糖分3次加入蛋白，打至企身 。

4.
加少量蛋白糖霜及雲尼拿香油於蛋黃中，用刮刀 拌勻。

5.
將已過篩的粉類加入拌勻，攪至有光澤。

6.
將麵糊倒入模中，用180C， 焗30-40分鐘。

------------------------------------------
Chocolate Truffle Cake W/ Rum Cream
Yield: 12

Ingredients

--------------------------FOR THE CAKE--------------------------------
1/2 c unsalted butter; softened
7 oz semisweet chocolate;
-crumbled
1 tb grand marnier
1 tb rum
1 ts vanilla extract
1 tb flour
5 egg yolks; at room
-temperature
3/4 c sugar
5 egg whites; at room
-temperature
2 tb confectioners' sugar
1 orange zest

------------------------FOR THE RUM CREAM-----------------------------
1 pt whipping cream
1 tb grand marnier
1 tb rum
1 ts vanilla extract
3/4 c sugar

Instructions

For The Cake:

Butter and flour a 10-inch springform pan with 1 tablespoon of the butter.
Line the pan with waxed paper.

Melt the chocolate and the remaining butter over low heat in a heavy
nonstick saucepan. Pour into a bowl. Stir in the Grand Marnier, rum,
vanilla and flour.

Beat the egg yolks with half of the sugar in a mixer bowl until pale
yellow. Stir into the chocolate mixture.

Beat the egg whites in a mixer bowl until soft peaks form. Add the
remaining sugar gradually, beating until stiff peaks form. Fold into the
chocolate mixture. Pour the mixture into the prepared pan.

Bake at 275 degrees for 1 hour and 20 minutes. Cool on a wire rack. Remove
side of pan.

For The Rum Cream:

Beat the cream in a mixer bowl until soft peaks form. Add the Grand
Marnier, rum and vanilla, beating constantly. Add the sugar gradually,
beating until stiff peaks form.

To Assemble:

Slice the cake. Dust with the confectioners sugar

Spoon a dollop of the rum cream on each serving. Garnish with orange zest.