Carefully separate the egg whites from the yolks, ensuring that not a drop of yolk remains in the bowl with the egg whites, to achieve a well-beaten foam. The egg whites are beaten with a mixer on medium speed, gradually adding 3/4 of the total amount of sugar, until a firm and glossy foam is obtained. In another bowl, the yolks are beaten with the remaining sugar and rum essence, mixing well until a creamy and light-colored composition is achieved. These two mixtures are gently combined, taking care not to lose the air in the egg whites.
Over this composition, sift the flour mixed with cocoa, and gradually add the grated chocolate, mixing with a spatula from top to bottom to achieve a homogeneous texture. Pour the batter into a round pan with a diameter of 26 cm, previously prepared with baking paper, and bake at medium temperature until the top feels firm to the touch and passes the toothpick test. After baking, let it cool in the pan, then remove and cut it with a sharp knife into three equal layers.
For the first cream, break pieces of chocolate and combine them with liquid cream over low heat, stirring constantly until the chocolate completely melts and the composition becomes homogeneous. After cooling, refrigerate for 5-6 hours, then whip with a mixer to obtain a fine and airy cream, flavored with rum essence.
For the second cream, repeat the process, but this time use white chocolate and vanilla essence, which will add a sweet and vanilla flavor.
For the syrup, combine honey with water and simmer lightly, then add the instant coffee, stirring until completely dissolved. After cooling, flavor with 50 ml of whiskey, which will give a deep and pleasant taste to the cake.
The glaze is prepared by mixing chocolate, cream, and butter in a saucepan over a water bath until a homogeneous and fluid composition is obtained, perfect for pouring over the cake.
For assembly, place the first layer of cake on a platter and generously soak it with the cooled syrup, then spread the dark chocolate cream evenly. Add the second layer, which is also soaked, after which apply the white chocolate cream. Finally, place the third layer, soaked, and level the top and sides of the cake with a little cream, ideally using the remaining cream from the filling. The cake is placed in the refrigerator for at least 3 hours to set.
After it has cooled, remove and glaze with the prepared chocolate glaze, and decoration can be done according to everyone's inspiration, adding a touch of personalization to this delicious dessert.
Over this composition, sift the flour mixed with cocoa, and gradually add the grated chocolate, mixing with a spatula from top to bottom to achieve a homogeneous texture. Pour the batter into a round pan with a diameter of 26 cm, previously prepared with baking paper, and bake at medium temperature until the top feels firm to the touch and passes the toothpick test. After baking, let it cool in the pan, then remove and cut it with a sharp knife into three equal layers.
For the first cream, break pieces of chocolate and combine them with liquid cream over low heat, stirring constantly until the chocolate completely melts and the composition becomes homogeneous. After cooling, refrigerate for 5-6 hours, then whip with a mixer to obtain a fine and airy cream, flavored with rum essence.
For the second cream, repeat the process, but this time use white chocolate and vanilla essence, which will add a sweet and vanilla flavor.
For the syrup, combine honey with water and simmer lightly, then add the instant coffee, stirring until completely dissolved. After cooling, flavor with 50 ml of whiskey, which will give a deep and pleasant taste to the cake.
The glaze is prepared by mixing chocolate, cream, and butter in a saucepan over a water bath until a homogeneous and fluid composition is obtained, perfect for pouring over the cake.
For assembly, place the first layer of cake on a platter and generously soak it with the cooled syrup, then spread the dark chocolate cream evenly. Add the second layer, which is also soaked, after which apply the white chocolate cream. Finally, place the third layer, soaked, and level the top and sides of the cake with a little cream, ideally using the remaining cream from the filling. The cake is placed in the refrigerator for at least 3 hours to set.
After it has cooled, remove and glaze with the prepared chocolate glaze, and decoration can be done according to everyone's inspiration, adding a touch of personalization to this delicious dessert.
Ingredients
Base: 8 eggs, 6 tablespoons flour, 8 tablespoons sugar, 2 tablespoons cocoa, 50g grated chocolate, rum essence. Cream 1: 200ml whipped cream, 100g dark chocolate, 100g milk chocolate, rum essence. Cream 2: 200ml whipped cream, 200g white chocolate, vanilla essence. Syrup: 6 tablespoons honey, 400ml water, 1 tablespoon instant coffee, 50ml whiskey. Glaze: 100g white chocolate, 200g dark chocolate, 200ml whipped cream, 50g butter. Decoration: chocolate leaves, candies, truffles, acorns made of marzipan.