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First prepare the top: mix the egg whites with a pinch of salt for 2-3 minutes, then add the sugar and mix until they become a strong meringue.
Mix the yolks with the oil and add them to the egg white composition.
Add flour and cocoa and baking powder and lightly incorporate with a spatula.
Bake the top in a large yenna bowl greased with oil for 25 minutes or until it passes the toothpick test. The oven must be preheated to 180 degrees.
While the top is in the oven, mix the liquid cream and separate it into 2 bowls. In a bowl, add the hot chocolate dissolved in 2 tablespoons of water (it must be dissolved in hot water, but leave it to cool before adding it over the whipped cream) and mix for another 2-3 minutes.
For the syrup, caramelize the sugar, add warm water and leave it on the fire for 10 minutes until all the sugar melts, then add the rum essence.
Add the syrup over the warm countertop and leave to cool for 10-20 minutes.
Add the caramel cream and level, then the cream and portion.
We make the chocolate grill (melted chocolate on a steam bath with 1 tablespoon of milk) on each cake. Good appetite!