TOURTE　NOIRE Chocolate Layer Cake

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.

●Preparation Tip ●Chocolate Sponge Photo #1 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 Photo #1 Photo #2 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 Photo #1 Photo #2 Photo #3 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 6  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.