黑森林捲

【黑森林捲】 Black Forest Roll 材料 5個 雞蛋，100克 細砂糖，100克 普通麵粉 20克 可可粉，60克 牛油（溶化） 餡料 120克 鮮奶油（打起），1罐(425克) 去核黑櫻桃 50毫升 黑櫻桃糖液，1大匙 櫻桃酒 Ingredients 5 eggs, 100g caster sugar, 100g plain flour 20g cocoa powder, 60g butter(melted) Filling 120g fresh cream(whipped), 1 can(425g) dark pitted cherry 50ml syrup from can, 1 tbsp Kirsch

做法 預熱烤箱200℃；準備一個25 x 35公分（10 x 14吋）烘盤塗上油，鋪上油紙，備用。 將雞蛋及砂糖以攪拌機用快速打發至鬆白，輕輕拌入篩過的麵粉及可可粉，慢慢將牛油加入，拌勻。 將蛋糊倒入烘盤裡，鋪平；盛入烤箱烘約8-10分鐘，取出，置涼備用。 將櫻桃酒與糖液調勻。 將蛋糕體鋪放在捲紙上，塗上糖液，抹上鮮奶油，將黑櫻桃排入；從寬的邊緣， 將紙拉起向前捲成圓筒狀，即可。 兩邊以巧克力碎裝飾，即可切片。 Method Preheat oven to 200℃; grease 25 x 35cm (10 x 14-in) baking tin; line with baking paper. Using electric mixer on full speed, beat eggs and sugar until light and fluffy. Gently fold in sifted flour and cocoa powder, add in melted butter, mix until well combined. Spread mixture into tin. Bake for 8-10 minutes. Leave to cool. Stir Kirsch into syrup. Turn cake onto sheet of paper, brush with syrup. Spread with whipped cream. Arrange dark cherries over cream. Roll gently from wide end, using paper to lift cake and guide roll. Stand in fridge. Garnishing with grated chocolate and chocolate curls, slice and serve.