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WHEAT: separate the egg whites from the yolks. Beat the egg whites well with a pinch of salt. Put the sugar and water in a saucepan and let it boil over low heat until all the sugar melts. Hot, pour it over the egg whites, and mix continuously. When we have finished pouring all the syrup, add the yolks, essence and oil. Mix the flour with the cocoa and sift it on top. Mix with a spoon until the whole composition is well blended. Grease a pan with oil and cover it with flour. Pour the dough, then put it in the oven until it passes the toothpick test. Allow to cool, then cut the top in half.
CREAM: in a bowl we put the broken chocolate together with the whipped cream on the steam bath. Stir continuously until the chocolate melts, being careful not to boil. When it has melted, set aside and add the essence. Leave to cool, then put the cream in the fridge for a few hours. Then mix until the cream doubles in volume and acquires a creamy texture.
SYRUP: In a saucepan, caramelize the sugar. When it is slightly brown, add water. Be careful not to jump drops of hot water. Keep the syrup on the fire for a few minutes. Turn off the heat and add the rum essence.
ASSEMBLY: in the tray in which we baked the top, we put the first top, we syrup, we put the cream, then the top and we syrup. On top we put the whipped cream and we grate the chocolate.