巧克力朗姆酒磅蛋糕 Chocolate Rum Cake

一旦看到新的食谱，总是忍不住要尝试一下。这个蛋糕一点也不难，唯一要注意的就是填充用的巧克力甘那许馅心要做好放凉后立即挤花，否则凉过头了就挤不出来咯。^^

The recipe is mainly from Ms Mary Berry's Ultimate Cake Book, and I made a little change on the ganache according to personal experience. :p

Chocolate Rum Sponge Cake

7oz (200g) plain chocolate, broken into pieces

4oz (100g) unsalted butter, cubed

3 L size eggs, separated

4oz (100g) dark muscovado sugar ( brown sugar)

2fl oz (50ml) dark rum

3oz (75g) self-raising flour, sifted

2oz (50g) ground almonds

Chocolate Ganache Filling/Piping

140g plain chocolate, broken into pieces

120ml heavy cream (single cream, whipping cream)

25ml rum

Pre-heat the oven to 180C. Grease and base line an 8in (20cm) deep round cake tin. Melt the chocolate and butter slowly in a blowl over apan of hot water, then allow to cool slightly. Whisk the egg yolks and the sugar with an electric whisk on full speed until pale and creamy. Add the chocolate mixture and the rum and mix well. Fold in the flour and the ground almonds.

In a separate bowl, whisk the egg whites until stiff but not dry, then flod into the mixture. Turn into the prepared tin and bake for about 45 minutes.

For the filling/piping, slowly boil the cream and pour into the chocolate pieces, then stir well. Add the rum and stir untiil smooth and creamy. Put into the icing tool for decoration/filling.