- Eggs - 8 pieces (6 in dough, 2 - in cream)
- Sugar - 120 Grams
- Sugar powder - 250 Grams (50 g - in dough, the rest - in cream)
- Flour - 140 Grams
- Butter - 330 Grams (80 g in dough, the rest - in cream)
- Chocolate - 60 Grams
- Cocoa - 20 Grams
- Rum - 20 Milliliters
Firstly, take the egg yolks and beat them with sugar and a small amount of powdered sugar. Then add flour, butter and whipped egg whites until tight. Beat. We take the form for baking, grease with butter. We pour into the mold 1/6 of our test, put it in a preheated oven to 200 degrees, and bake until the cake is ready. Similarly, cook 5 more cakes. Ready cakes cool. Using a mixer, whisk 250 grams of butter (the rest we used when making cakes), chocolate, cocoa, sugar powder and eggs. Whisk until smooth. Lubricate our cakes with cream. When stacking creamy cakes one on top of another, we form a cake. Lubricate cream side cake. Ready to put the cake in the fridge for at least half an hour, and better - for a couple of hours. Bon Appetit!
Servings: 8