Fill and canopy
4 cups of topping
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces bittersweet chocolate , finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla

1/4 cup of water
2 tablespoons sugar
2 tablespoons dark rum
1 1/2 teaspoons vanilla
3/4 of teaspoon of instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened chocolate
1/2 teaspoon of bicarbonate of soda
3 large eggs, separated
3/4 cup sugar
1/4 of teaspoon of cream of tartar
1/4 teaspoon salt


To fill and cover:
Stir the primary 3 ingredients during a large heavy saucepan over medium-high heat until the sugar dissolves and therefore the cream involves a simmer. Remove from heat. Add 20 ounces of chocolate; beat until melted and smooth. Whisk within the rum and vanilla. Transfer 1 cup of the nice and cozy chocolate mixture to alittle bowl; Whisk the remaining 2 ounces of chocolate into the mixture during a bowl and put aside for topping. Cover; let stand at temperature . Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, a minimum of 6 hours and up to 1 day.
For syrup:
Stir the water and sugar during a small saucepan over low heat until the sugar dissolves. Remove from heat; mix with rum. Cover and let get up to 1 day.
For cake:
Preheat oven to 350 ° F. Butter a 9x9x2-inch metal baking pan. Line bottom with wax paper; butter paper. Combine vanilla and occasional powder in mug; shake to dissolve the coffee. Sift the flour, cocoa, and bicarbonate of soda into alittle bowl. Using an electrical mixer, beat the egg yolks and 1/2 cup of the sugar during a medium bowl until very thick and lightweight in color, about 3 minutes. Stir within the vanilla and occasional mixture. Using clean, dry beaters, beat the egg whites, cream of tartar, and salt during a large bowl until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff but not dry. Add 1/3 of the whites to the yolk mixture. Add half the flour mixture. Fold in half the remaining whites, then the remaining flour mixture, then the remaining whites. Transfer batter to prepared skillet; Spread gently to a consistent thickness.
Bake cake until puffed and center-inserted tester comes out clean, about 18 minutes. Cool during a pan on a wire rack (cake may shrink a bit).
Cut round the pan to loosen the cake. address work surface; peel off the paper. employing a long serrated knife, cut the cake horizontally in half. Place 1 half, cut side up, on a plate. Drizzle in half the syrup (about 3 1/2 tablespoons). Using an electrical mixer, beat cold chocolate filling until thickened and lighter in color, but 1 minute. Spread all of the filling evenly over the cake layer, lining up with the edges of the cake (the filling are going to be about 1 inch thick). Drizzle the remaining syrup over the cut side of the second cake layer. Place layer, syrup side down, on top of filling; press to stick . Reheat topping over low heat until pourable. Pour the highest ping into the top center of the cake. employing a small spatula, spread the topping to the sides , being careful to not spill. Chill cake up to 1 day, covering loosely with foil or cake dome after 2 hours.

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