We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Eggs should be at room temperature, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt.
Melt the chocolate on a steam bath, put the butter in a saucepan, melt and let it cool. The milk must be warm. Mix the yolks together with the powdered sugar until it changes color, then add the melted chocolate and mix for a few minutes, then add the melted butter, continue mixing, then add the cocoa and rum essence, mix another 2-3 min. Add a little warm milk, thin the mixture, then 1-2 tablespoons of flour, mix, and milk, flour, until you finish the flour and milk and get a more liquid mixture that incorporates the beaten egg whites, with slow movements from bottom to top. Cover the tray with baking paper, pour the mixture into the tray, preheat the oven to 150 degrees C, put the tray in the oven for about 1 hour, remove from the oven and leave to cool until the next day.
Cream: Cream for cold cream from the refrigerator is mixed with powdered sugar, until a firm cream is obtained.
The cooled cake is removed from the tray, portioned, then garnished with whipped cream and decorated with raspberries. Besides being smart, it is also very chocolatey and tasty, you can see the two layers of the cake, the bottom a kind of pudding consistency, and the top, a thin countertop. Have a chocolate craving!