*INGREDIENTS
+ 8 people
+Pour in the chocolate cake
°5 eggs
°120g flour
°120g sugar
°30g cornstarch
°30g bitter cocoa powder
°5g baking powder
°Pour in the syrup
°120 ml water
°70g sugar
°20g amber rum
+Pour in the Italian meringue
°125g sugar
°70g egg white
°40 g water
+Pour in the buttercream
°360g butter
°5 C egg yolks
°240g sugar
°100g of water
°1.5 tablespoons instant coffee
+For the decoration
°100g slivered almonds
*INSTRUCTIONS
1
To make the sponge cake, try separating the egg whites from the yolks, then whisk the yolks with 50 g of sugar in a bowl so that the mixture whitens.
2
In another bowl, beat the egg whites with the remaining sugar added later.
3
Gently add the whipped egg whites to the bowl with the yolks using a spatula.
4
Gradually add the flour, cornstarch, bitter cocoa powder and the previously sifted baking powder until a smooth dough is obtained.
5
Place a dessert circle on a baking sheet lined with parchment paper.
6
The sponge cake will swell a lot during cooking. To increase the height of the circle, line it with a strip of parchment paper.
Sept
Pour the dough into the ring and bake for 20 minutes in a preheated oven at 180 °C.
8
Remove the cake from the oven and let it cool on a wire rack.
9
To prepare the syrup that will soak the cake, bring the water mixed with the sugar to a boil in a small saucepan, then turn off the heat and pour in the rum. Let the syrup cool.
Dix
For Italian meringue, heat water and sugar in a small saucepan to 121°C for a syrup.
Enjoy !
