*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
°20g of amber rum
+ 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
*Directions
1
To make a sponge cake, try separating the egg whites from the yolks and then whisking the egg yolks with 50g of sugar in a bowl until the whites are blended.
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 !