Saturday, 13 April 2013

Cocoa and rum cake - Prajitura cu cacao si rom - Dolce al cacao e rom

How to make:
Base : 5 eggs,5 tbs water,10 tbs sugar,7 tbs flour,3 tbs cocoa, 1 tbs rum extract, 1 tsp baking soda.
Filling : 300 gr butter cream mixed with 4 tbs cocoa.
Moisture : 100 gr sugar,200 ml water,2 tbs rum extract.
Decorated with 100 gr of grated milk chocolate.
Preheat the oven to 160 C.
Mix together the white eggs and water until colors of the eggs will become almost white and will doubled in its volume,then add sugar little by little until the mixture will be come thick.Add the rum extract,yolks and mix well,add sifted flour and cocoa powder and mix gentle with a tablespoon.Line a baking paper,in a baking try with diameter of 25 cm (or a square baking try 25 cm),then pour the mixture .Bake in the oven for 25 - 35 min at 160 Celsius.Allow to cool and cut the base in 2 equal parts.
Moisture :caramelize the sugar ,add water stir well,add rum extract and pour over the bases.
Lay one part of the base,add the cocoa butter cream ,lay the second parts of base and decorate with grated milk chocolate.
Allow to cool in the fridge for at lest 2 hours.

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