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对于减了三天肥的小编来说，真的是不能再忍了！！内心对美食的向往与饥渴如山洪暴发之势席卷而来~ So..偶尔破一天戒木有关系吧！嗯....没关系. 巧克力的诱惑真的是难以抗拒，搭配着黑芝麻的醇香、奶油的顺滑和开心果的颗粒感~哦~减肥这种事情嘛，明天也是可以的！ 巧克力酱黑芝麻蛋糕卷 Black sesame Cake Roll with Chocolate Ganache 蛋糕食材： 鸡蛋（冷藏或室温）4个 白砂糖 115克 香草精 3克 低筋面粉 75克 发酵粉 2克 黑芝麻（打碎）30克 盐焗开心果（去壳） 60 Ingredients for the Poppyseed Cake: 4 eggs (cold or room temp) 1/2 cup white sugar 1/2 tsp vanilla 2/3 cup all-purpose flour 1/4 tsp baking powder 2 Tbsp Black sesame 1/2 cup shelled, salted pistachios 奶油辅料： 热水 60毫升 糖 15克 朗姆酒 60毫升 奶油奶酪（室温软化）225克 糖粉 85克 重奶油（冷藏） 240毫升 Ingredients for Frosting: 1/4 cup hot water 1 Tbsp sugar 1/4 cup rum 8 oz cream cheese, softened at room temp 3/4 cups powdered sugar 1 cups cold heavy whipping cream 做法： 烤箱预热到180度，烤盘垫上羊皮纸！将鸡蛋加糖打至蓬松至3倍以上，蛋液低落纹路不立即消失即可~加入香草精~找另个容器过筛入面粉、黑芝麻碎、泡打粉搅拌混合后再倒入鸡蛋液中用刮刀搅拌均匀~ Preheat Oven to 350?F. Beat 4 eggs with 1/2 cup white sugar on high speed for 5-7 minutes or until thick and tripled in volume. Fold in 1/2 tsp vanilla. Whisk together 2/3 cup flour with 1/4 tsp baking powder and 2 Tbsp poppyseeds, then fold the flour mixture into the batter. Fold together with a spatula (not with the mixer) scraping from the bottom to make sure no flour pockets are left. Fold just until all of the flour is incorporated. Don’t over-work it since the volume of the eggs helps it rise. 将面糊倒入准备好的烤盘，用抹刀抹平后入烤箱烤13-15分钟，知道表面呈金黄色即可！ Spread batter evenly onto your prepared baking sheet. I used this OXO Bent Icing Knife to even out the cake. Bake at 350?F for 13-15 minutes or until top is golden.
面包烤好后，表面再垫一张油纸。趁着温度利用油纸把面包卷起，这样子也不会裂，卷好后室温自然冷却，冷却好再摊开，这样之后抹奶油顺着之前的纹路再卷也不会有问题哦~ Once the cake comes out of the oven, remove it from the baking pan, place a sheet of parchment or wax paper over it and roll the cake roll loosely (rolling it while it’s still warm helps prevent cracks). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it’s frosted.
将热水倒入15克糖搅拌溶解后加入朗姆酒然后让其自然冷却 In a small bowl or measuring cup, combine 1/4 cup hot water with 1 Tbsp sugar and stir to dissolve. Stir in 1/4 cup rum then set aside to cool to room temp while you work on the frosting.
软化好的奶油奶酪加入糖粉用打蛋器打至顺滑后加入重奶油用高速打至蓬松，入冰箱冷藏，需要用时再拿出来~ . Beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth (1 min).
蛋糕平铺刷上朗姆糖浆，侵至五分钟后再均匀的涂抹奶油，用抹刀抹均匀后将蛋糕小心卷起，尽量紧一些~ Brush the top of your unrolled cake roll (the side that will be the inside once it’s rolled up) evenly with the syrup. Let it soak it up for 5 minutes. Spread your cream filling evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting.
接下来将巧克力酱均匀倒在蛋糕卷身上~ Next, fall the chocolate ganache
开心果切碎，均匀撒在面包顶部，成品入冰箱冷藏至少一小时~这样巧克力也凝固啦！ Sprinkle the chopped pistachios down the top center of the roll before the chocolate is set so they stick. Refrigerate the finished roll until ganache is set (at least 1 hr is best).
可以切片和你的朋友家人一起享用啦~~ Serve generous slices to your eager friends and family
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