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60minutes
Crush the chocolate and heat it in a 600w microwave for 30 seconds to melt it.
Add white sugar and rum to fresh cream and whisk.
Add chocolate and whisk until horns stand.
バウムクーヘンを2枚切りにし、4を塗って重ねる。
同工程を繰り返し、上面と側面に4を塗って冷蔵庫で冷やす。
板ゼラチンを水に浸し、柔らかくする。
鍋にピュアココアと（B）の水を入れ、弱火にかけて練る。
生クリームとグラニュー糖を加え、ツヤが出るまで沸かす。
沸いたら火を止め、60℃まで熱を冷ます。
板ゼラチンを加えて混ぜ、濾して室温まで冷ます。
4にグラサージュをかけ、コーティングをする。
冷蔵庫で冷やし固めたら、完成。
・ Chocolate may be melted in a water bath.
・ Chocolate will burn if heated in the microwave for a long time, so heat it little by little.
・ It is also recommended to use plain Baumkuchen.
・ If you like, it is also recommended to top with crushed nuts and dried fruits.
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