Mocha layer cake with rum chocolate cream filling



*Ingredients:

+ 8 persons

+ Pour the chocolate sponge cake

°5 eggs

°120 grams of flour

°120 grams of sugar

° 30 grams of corn starch

° 30 g bitter cocoa powder

°5 grams of baking powder

° Pour the syrup

° 120 ml of water

°70 grams of sugar

° 20 grams of amber syrup

+ Pour Italian meringue

° 125 grams of sugar

°70 g of egg whites

°40 grams of water

+ Pour the butter

°360 grams of butter

°5 egg yolks

°240 grams of sugar

° 100 grams of water

° 1.5 tablespoons of instant coffee

+ for decoration

°100 grams of peeled almonds

*instructions

1

To prepare the sponge cake, try to separate the egg whites from the yolks and then whisk the yolks with 50g of sugar in a bowl until the mixture whitens.

2

In another bowl, beat the egg whites, adding the rest of the sugar later.

3

Gently add the beaten egg whites to the bowl along with the yolks using a spoon.

4

Gradually add the flour, cornstarch, bitter cocoa and baking powder until a soft dough is obtained.

5

Place a candy circle on a baking sheet lined with parchment paper.

6

The sponge cake will puff up a lot during cooking. To increase the height of the circle, line it with a strip of parchment paper.

Seven

Pour the dough into the ring and bake for 20 minutes in a preheated oven at 180°C.

8

Remove the sponge cake mold 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 in the rum. Let the syrup cool down.

ten

For the Italian meringue, heat the water and sugar in a small saucepan to 121°C to obtain a syrup.

Enjoy !