+ 8 people
+Pour in the chocolate cake
°30g bitter cocoa powder
°5g baking powder
°Pour in the syrup
°120 ml water
°20g amber rum
+Pour in the Italian meringue
°70g egg white
°40 g water
+Pour in the buttercream
°5 C egg yolks
°100g of water
°1.5 tablespoons instant coffee
+For the decoration
°100g slivered almonds
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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.
In another bowl, beat the egg whites with the remaining sugar added later.
Gently add the whipped egg whites to the bowl with the yolks using a spatula.
Gradually add the flour, cornstarch, bitter cocoa powder and the previously sifted baking powder until a smooth dough is obtained.
Place a dessert circle on a baking sheet lined with parchment paper.
The sponge cake will swell a lot during cooking. To increase the height of the circle, line it with a strip of parchment paper.
Pour the dough into the ring and bake for 20 minutes in a preheated oven at 180 °C.
Remove the cake from the oven and let it cool on a wire rack.
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.
For Italian meringue, heat water and sugar in a small saucepan to 121°C for a syrup.