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Beat the egg whites with a pinch of salt then gradually add the sugar and mix until the foam becomes shiny and the sugar is completely dissolved.
Add the yolks one by one, then the oil, spoon by spoon.
In a bowl, sift the flour with the baking powder and cocoa, then homogenize them with a whisk.
We add them gradually in the dough, mixing lightly with a spatula.
We line the tray with baking paper and bake the top in the preheated oven at 175º approx. 25 minutes until the toothpick test passes.
Remove the top from the tray and put it to cool on a grill until the syrup and creams are ready.
For syrup caramelize the sugar then add water gradually and boil for about 2-3 minutes. Cool and then add the rum essence. When the top is also completely cooled, sprinkle with burnt sugar syrup.
Cut the top into squares and prepare glaze so:
Break the chocolate into pieces and place in a saucepan with the butter, over low heat. Stir continuously until they have melted then pour a little over each square of cake and then let it harden.
Then we prepare ganache cream:
Break the chocolate into pieces and place in a bowl.
Heat the whipped cream on the stove until close to boiling point, then pour it over the chocolate in the bowl and let it rest for 5 minutes. After this time, mix well with a whisk until smooth and shiny. Keep in the fridge until it cools completely, chewing in it every 5 minutes.
After the cooling time (approx. 30 minutes) it is stirred at low speed with the mixer until it lightens in color and hardens (do not mix too much as it can be cut, try it from time to time with your finger, it must have a semi-soft consistency but easy to breathe)
Put the cream in a bowl and decorate each cake.
On top of the cakes we will put whipped cream in which I put powdered sugar to taste (I used 3 tablespoons).
When serving, you can add chocolate topping or you can garnish with chips or chocolate curls.
Good appetite! It's sensational!