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Wheat: Preheat the oven. We beat the eggs, first at low speed, then at high speed, until they become frothy. Add the sugar little by little and mix until the eggs become light in color and creamy composition. We also add vanilla essence.
In a bowl, mix flour, cocoa, salt and baking powder. Add two tablespoons to the egg mixture and mix with light movements, from the bottom up. We continue until we incorporate all the flour.
We put the composition in a tray measuring 32 × 22 cm, which we lined with baking paper or oil and flour. Put the tray in the oven for 30-40 minutes or do the test with the toothpick and when it comes out clean, the top is baked. Allow to cool to room temperature.
Syrup: Put the water in a saucepan, add the sugar, the sachet of cappuccino and let the syrup boil until the sugar melts. Remove from the heat and add the rum essence. Allow to cool to room temperature.
Butter cream: Mix the butter with the powdered sugar, cocoa and rum. Mix first with a spatula, then with a mixer.
Glaze: Put the sweet cream on the fire and let it boil. We break the chocolate into pieces and put it in a bowl. Pour the sweet cream over the chocolate and let it sit for a few minutes without stirring. After a few minutes, mix with a whisk until the icing is smooth.
Assembly: Cut the cooled countertop in half, horizontally, syrup well on both sides, put the cream in the middle and the icing on top. Leave to cool for a few hours.