ferrero rocher cream cheese butter cake ~ highly recommended 金莎巧克力奶油奶酪黄油蛋糕 ～强推

crisp on the outside, rich and nutty on the inside
外脆内香。。不得不试的好蛋糕！

ingredients ( 8 inch square pan, greased & lined)

240g butter
60g cream cheese
180g sugar
155g egg yolk c. 8 large egg yolk
165g egg (slightly more than 2.5 large eggs)
1 tsp organic hazelnut extract (substitute with vanilla extract)
1 tbsp bailey’s chocolate luxe
1 tbsp full cream milk
240g cake flour, sifted
2.5 tsp baking powder
50g ground hazelnut
15 ferrero rocher, freeze for at least 1 hour

collon biscuits, as appropriate (optional)

食材（8寸方形烤馍，抹油、铺上烘焙纸）

黄油 240克
奶油奶酪 60克
糖 180克
蛋黄 155克，约 8颗大蛋黄
鸡蛋 165克，约 2.5颗大鸡蛋
有机榛子香精 1小匙（以香草精替代）
巧克力百利酒 1大匙
全脂奶 1大匙
蛋糕粉 240克，过筛
泡打粉 2.5小匙
榛子粉 50克
金莎巧克力 15颗，事先冷冻 1小时

可珑饼干 适量（可免）

Directions/做法

whisk egg yolk, eggs, hazelnut extract, milk and bailey’s together
set aside
蛋黄、蛋液、榛子香精、牛奶和百利酒搅拌均匀
待用

chop frozen ferrero rocher into chunks
place chunks into a plastic bag and freeze once again
冷冻的金莎巧克力切成大快儿，放入塑料袋再次冷冻

cream butter, cream cheese and sugar till lightly and fluffy
scrap bowl down
黄油、奶油奶酪和糖打发至蓬松状
刮盆

add egg mixture into the above in 3 additions
incorporate well before adding in next addition
(don’t worry if mixture looks curdled)
蛋液分三次倒入黄油糊
每加入一份，拌匀后再倒入另一份
(入拌匀后的黄油糊看似“豆花”状，无需担心）

add in sifted flour, baking powder and ground hazelnut in 3 additions
stir with low speed, mixing well after each addition
your batter should be smooth and silky after the last addition
if not, stir it with high speed for not more than 2 mins, then low speed once again to remove air bubbles
过筛面粉、泡打粉和榛子粉分 3次加入蛋糊
以低速搅拌，每加入一份拌匀后再加入另一份干性食材
拌入最后一份面粉后，蛋糊会顺滑
如还看似有颗粒，转高速将其搅拌不超过 2分钟、后转慢速搅拌去除打起泡

fold in chopped ferrero rocher
final batter is very sticky
将切碎的金莎巧克力拌入
做好的面糊比较沾手

if using collon biscuits, spread a thin layer of batter into pan
如用可珑饼干，在模具中铺上一层面糊

line collon biscuits
码上可珑饼

spread another layer of batter
再铺上一层面糊

line collon biscuits
再马上可珑并

spread remaining batter into pan
tap pan on tabletop a couple of times
bake in centre rack of preheated oven of 175 degrees C for 60-65 mins
(i baked mine for 64 mins ~ top and bottom of cake will be very brown)
将剩余的面糊铺上
烤盘在案板轻拍几下
送入预热至 175摄氏度中层烤箱烤 60-65分钟
(我烤了 64分钟～ 蛋糕顶部和底部都超上色）

revert cake to cool completely before slicing
蛋糕倒扣待完全冷却后再切片

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为迎接即将到来的火猴年， 十位出类拔萃的烹饪博客再次聚集送您价值 500元的大红包哈！＊
（参与者必须遵守抽奖条规）

To enter, please complete the Rafflecopter below
参与抽奖活动，请点击以下链接填写信息

a Rafflecopter giveaway

This giveaway is brought to you by
红包大派送是由以下博客精心为您筹备哒

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG)
An email will be sent to the winner to notify him/her of the win
Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected
This contest is opened to overseas participants
一份总值 500新元的奖金将通过贝宝赠送给大赢家
（新加坡境内网友可选择银行转账方式收款）
我们将通过邮件通知得奖者 如在接收得奖邮件的48小时内不及时与主办者 （Diana）联系，
主办者将另选大赢家
海外朋友也可参与