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Beat the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy foam. Add the yolks one by one, mixing well after each one, add the flour mixed with cocoa, incorporate the melted and cooled chocolate, mix lightly with a spoon.
Pour the composition into a greased tray lined with baking paper. Bake until it passes the toothpick test.
CREAM-In a saucepan put the butter, sour cream and put on the fire. When it starts to boil, set it aside and add the broken chocolate pieces, mix with a whisk until it melts, and at the end add the rum essence. When it has cooled, mix it until you get a fluffy cream.
Cut the cooled top into 2. Place the first sheet, syrup (I used cherry compote), cream and 2 syrup sheets.
Glaze: melt the chocolate together with the whipped cream.
Pour the icing over the cake and put it in the fridge and then decorate as you like
I made a dark chocolate icing and poured it for the first time and pricked the countertop a little with the knife and then poured the milk chocolate icing.