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We separate the eggs, beat the egg whites with a pinch of salt, and the yolks with the sugar, oil, milk until the sugar dissolves, then we will mix the measured flour with the baking powder and cocoa and we will put it in the rain over the yolks. When we have incorporated the flour, we will add the egg whites lightly. We will pour the dough thus obtained in a form with a detachable ring or a pan lined with baking paper and we will bake it in the preheated oven. Baking time differs from stove to stove, but the toothpick is holy :))
Eggs with sugar will be placed on a steam bath and mixed until the eggs liquefy and become sticky, but will not be allowed to boil. We put them aside and start mixing them until they double in volume, then leave them in the fridge for half an hour. Melt the chocolate in a steam bath and add it warmly over the egg cream.
Cut the soft butter into pieces and place over the cooled eggs.
Add the whipped cream together with the hydrated gelatin and dissolved it on a steam bath (it must be cold). Mix well until it hardens, but not too hard.
We will melt the sugar on the fire, stirring carefully so that it does not burn. When the sugar is melted (it should not be too dark, then it is burnt and will be bitter) add water being careful not to burn. At the end we add the essence of rum and orange peel to taste.
Boil the chocolate and whipped cream until the chocolate melts and dissolves well in the whipped cream. When it is cold, add the dissolved gelatin at the end according to the instructions on the envelope.
Cut the cold top into 3 slices and start with the first bottom slice that we put on a plate and syrup well, then a layer of cream and so on until we finish the ingredients.
The icing will be poured on top when it is thicker (it will be left to cool after boiling), otherwise everything will flow on the plate.
Garnish with orange slices or according to taste.
A fine and well-syruped cake.
Good appetite !