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Mix the egg whites with the sugar, add the yolks, water, oil, and finally, flour mixed with baking powder and cocoa. The obtained dough is poured into the tray lined with baking paper and baked in the already hot oven for 20-25 minutes. Allow to cool and cut in half horizontally.
Mix the butter with the sugar, then with the yolks, added one at a time and mixing after each one. Add cocoa and rum essence. Continue mixing until the sugar is dissolved and the cream becomes frothy.
Put water and sugar on the fire, add the cappuccino powder and rum essence. Bring to a boil, then allow to cool.
The chocolate, butter and whipped cream are put on the fire and left until they all melt and the composition is homogenized. Allow to cool.
The top is syruped and filled with butter cream. Pour over the icing and decorate with melted chocolate, whipped cream and optional fruit. Leave it to cool until the cream and glaze harden, then cut it into square pieces, smaller or larger according to your preferences.