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- 10 eggs
- 10 tablespoons sugar
- 6 tablespoons flour
- 4 tablespoons cocoa
- rum-free if cognac-free
- 1 baking powder
- 500 g unsalted butter
- 600 g of chocolate
- 100 g. Crushed walnut kernels
- Syrup: 400 ml. the water
- 4 tablespoons sugar
- rum essence to taste
(I did not use all the resulting syrup) Strawberries and pencils Dr. Oetker, for decoration.
Preparation time: less than 120 minutes
RECIPE PREPARATION Chocolate cake:
Separate the eggs and beat the egg whites together with the sugar. Over them add flour, in the rain and mix gently until incorporated.
Rub the yolks well with baking powder and brandy and rum essence (in quantities according to preference). Over them add cocoa and then combine with the egg whites with flour.
Put the composition in the form of baking (I used with a diameter of 28), shake gently to sit and bake for 30-35 minutes, depending on the oven. For safety, the toothpick test is performed.
After the top is baked, leave it to cool and cut it in half (or 3, according to your preference and depending on how high it is).
Chocolate, broken pieces melts in a bain-marie. Allow to cool slightly, then incorporate the butter and brandy essence.
In the shape of a cake, put plastic wrap and then place the first half of the top, which is well syruped.
Put a generous layer of chocolate (but keep a part for dressing the cake), sprinkle with crushed walnuts and then chocolate again, to have the adhesion of the second part of the top. This is also syruped, covered with foil and left in the fridge for at least two hours (ideal from one day to the next).
Remove the cake on the plate to be served and dress in the rest of the chocolate.
Leave it in the fridge until the coating hardens and proceed to decorate.