巧克力栗子果仁糖蛋糕Chocolate Chestnut Cream cake with praline

巧克力栗子奶油做法To make choc chestnut praline cream : 1．将可可粉、粟粉、蛋黄、牛奶和练奶拌匀，隔水煮至溶后搅拌煮至混合料浓稠。Using a double boil method, place cocoa powder, cornflour, yolk. milk & condensed milk om a bowl over simmering water. Cook using a whisk until choc fudge thickens.

2．离火，加入牛油及奶油拌匀，待冷。Remove from heat, add in butter and cream. Leave to cool.

3．采用搅拌器将TONG GARDEN有机栗子搅拌至细。Meanwhile using a blender, blend TONG GARDEN Organic Chestnut till fine.

4．冷却后加入搅碎的果仁糖及栗子，放置一旁固定。Once cool add in the chopped praline & ground chestnut. Set aside until needed.

蛋糕做法To prepare cake ：1．将搅拌器换上叶浆，将蛋糕材料拌打至发起，取出加入牛油拌匀。Using an electric beater fitted with a paddle attachment, beat the sponge mix till creamy. Once batter is creamy, remove from beater and add in melted butter.

2．把混合料倒入2个8寸大的蛋糕模型内。Pour into 2 numbers of 8 inch round cake trays.

3．放入预热至175℃的烤箱内烤20-25分钟。Bake in preheated oven @ 175℃ for 20-25 minutes.

4．待冷。Leave to cool.

组成To assemble cake ：1．将蛋糕取出，撕去纸张，铺在碟子上。Peel off the cake paper and line the cooled cake on a serving board.

2．将巧克力栗子奶油涂抹在其中一粒蛋糕上，盖上另一片。Spread the chocolate chestnut cream praline over and cover with the other cake.

3．面上挤上少许奶油，再放上栗子做装饰。Decorate with some chestnut cream and top with TONG GARDEN Organic Chestnut for decoration.

4．以室温享用蛋糕。吃不完可冷藏。You can serve this cake at room temperature. Extra cake can be refrigerated.