Moist chocolate cake (total weight: 1,073 g)超软巧克力蛋糕:
110 g raw almond paste
纯杏仁酱
225 g butter

铁塔牌多用途无盐黄油
195 g sugar

砂糖
1 g salt

盐
120 g egg yolks

蛋黄
125 g eggs

全蛋
2,5 cl CHERRY MARNIER® extract
樱桃马尼埃酒
50 g dark couverture 66%
可可百利黑巧克力
60 g ground almonds

杏仁粉
90 g flour

蛋糕粉
70 g powdered cocoa

可可粉
2 g baking powder

泡打粉
Combine the almond paste and butter. Add the sugar and salt. Beat and gradually add the yolks, eggs and extract. Add the melted couverture. Add the sifted together flour, ground almonds, cocoa powder, and baking powder and stir to combine.
Pour into silicone moulds (approximately 28 g) and bake in a ventilated oven for 20 min. Imbibe the tops of the cakes with syrup when they come out of the oven. Unmould and imbibe the bottoms and sides and let cool.

混合纯杏仁酱和黄油，加入糖和盐搅打并慢慢加入蛋黄，全蛋和樱桃马尼埃酒，再加入溶化的巧克力，最后拌入过筛的粉类。
倒入锡利康模具（每个约28克），入炉烘烤约20分钟，取出趁热把糖浆倒在蛋糕上使其吸收，脱模后放在一边冷却待用。
CHERRY MARNIER® Morello cherry preserve (total weight: 578.5 g)酸樱桃酱:


350 g thawed Morello (sour) cherries
酸樱桃
140 g sugar
砂糖
50 g glucose
葡萄糖
7.5 g NH pectin
果胶NH

25 g
CHERRY MARNIER® extract
樱桃马尼埃酒
3 g balsamic vinegar
香醋
3 g citric acid solution
酒石酸


Combine some of the sugar with the pectin.
In a saucepan, combine the cherries, sugar, glucose, pectin, and the
CHERRY MARNIER® extract. Heat to 106°C.
Remove from the heat and add the balsamic vinegar and citric acid
solution.

取些糖和果胶充分混合。
把酸樱桃，糖，葡萄糖，果胶和樱桃马尼埃酒加热到106度。
离火后加入香醋和酒石酸。