CakePia Recipe
TOURTE NOIRE
Chocolate Layer Cake  
World Traditional Recipe オリジナル
使用器具 オーブン 型 はけ パレットナイフ ふるい・こし器 泡立て器            

October 3, 2007
A Swiss chocolate cake prepared in a Japanese style. The sponge batter contains melted chocolate. Traditionally, a generous amount of rum is used in this type of cake, but in this recipe, we use just a little amount to give the cake a subtle rum flavor.
instructions
●Preparation Tip
●Chocolate Sponge

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Photo #2

Photo #3
Combine butter and chocolate in a bowl. Melt the mixture over low heat or by double boiling.

Combine eggs and sugar in a bowl. Place the bowl over low heat or in a large bowl of hot water and beat until creamy and heavy. (Photo #1)

Stir in the sifted dry ingredients and the chocolate mixture, in that order. Blend well. (Photo #2)

Fill a round mold with the batter. Bake in a preheated oven at 180 °C (365 °F) for 20 to 25 minutes until brown. (Photo #3)

●Chocolate Butter Cream

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Melt chocolate over low heat or by double boiling.

Combine egg whites and sugar in a bowl. Place the bowl over low heat or in a large bowl of hot water and beat until stiff to make meringue. (Photo #1)

Cream butter in a bowl and mix in the melted chocolate. Then stir in the mixture to the meringue, a little at a time, and blend. (Photo #2)

●Finish

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Melt chocolate over low heat or by double boiling.

Pour in the melted chocolate to whipping cream and beat lightly. (Photo #1)

Mix syrup and rum.

Slice the cake into 3 or 4 layers. Brush each layer with the syrup.

Spread the chocolate butter cream on one of the layers, then place another layer on top. Repeat this process to make a three- or four-layer cake. (Photo #2)

Spread the whipped cream on the top and side of the cake, then cover with chocolate shavings. (Photo #3)

Servings per Recipe Calories per Serving Ready In
one 12cm round mold  0kcal 150 minutes
Chocolate Sponge
whole egg 100g 
sugar 60g 
cake flour 40g 
cocoa powder 10g 
butter 10g 
chocolate 10g 
【Preparation】
- Sift together flour and cocoa powder.

Chocolate Butter Cream
egg white 60g 
sugar 50g 
butter 100g 
chocolate 50g 
【Preparation】
- Allow butter to soften at room temperature.

Finish
whipping cream 100g 
chocolate 20g 
sugar syrup 50g 
rum 20g 
chocolate shavings 30g 
【Notes】
If ready-made chocolate shavings is not available, shave a thick bar of chocolate using a cookie cutter or other sharp tool.