Ingredients
+ 8 people
+ Pour the chocolate sponge cake
°5 eggs
°120 g flour
°120 grams of sugar
° 30 g of cornstarch
° 30 g of bitter cocoa powder
°5 grams baking powder
° Pour the drink
° 120 ml water
°70 grams of sugar
° 20 g of amber syrup
+ Italian meringue molding
° 125 grams of sugar
°70 g egg white
°40 grams of water
+ pour butter
°360 grams butter
°5 egg yolks
°240 grams of sugar
° 100 g of water
° 1.5 tablespoons of instant coffee
+ for decoration
°100 gm peeled almonds
*Instructions
1
To prepare the sponge cake, try separating the egg whites from the yolks and then whisk the yolks with 50g of sugar in a bowl until the mixture is white.
2
In another bowl, whisk the egg whites, adding the rest of the sugar later.
3
Gently add the beaten egg whites to the bowl with the yolks using a spoon.
4
Gradually add the flour, cornstarch, bitter cocoa and baking powder until a smooth dough is obtained.
5
Place a candy circle on a baking tray 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 butter paper.
Seven
Pour the dough into the ring and bake for 20 minutes in an oven preheated to 180 ° C.
8
Remove the sponge cake when it comes out of the oven and let it cool on a wire rack.
9
To prepare the syrup that will soak the sponge cake, bring the water mixed with sugar to a boil in a small saucepan, then turn off the heat and pour the rum. Let the drink cool.
10
For the Italian meringue, heat the water and sugar in a small saucepan to 121°C to get a syrup.
Enjoy !
