Mini chocolate cream cakes

Ingredients

• 3 eggs
• 1/8 teaspoon salt
• 5 tablespoons granulated sugar
• 5 tablespoons type 00 flour
• 5 g butter
• 400 ml whipping cream
• 3 tablespoons chocolate spread
• 1 vial rum essence
• 1 tablespoon chocolate spread

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with the salt until they hold stiff peaks, then gradually add the sugar and beat on the highest speed for 15 minutes. 2. Fold in the yolks with a spatula, using upward strokes from the bottom. Add the flour and continue mixing carefully. 3. Heat the oven to 180°C. Grease a 20 cm round pan with butter, pour in the batter and level it. Bake the sponge for 22 minutes, until lightly golden; a toothpick inserted in the middle should come out clean. Leave it to cool for an hour. 4. Beat the whipping cream until stiff and set aside 5 tablespoons. Fold 3 tablespoons of chocolate spread and the rum essence into the remaining cream. Refrigerate the cream until you use it. 5. Cut the cooled sponge in half horizontally. Line the pan you baked it in with plastic wrap, place one half of the sponge inside and spread over the chocolate cream. Top with the other half and refrigerate for 2-3 hours. 6. Remove the sponge from the pan and cut out the mini cakes with pastry rings. 7. Melt 1 tablespoon of chocolate spread in a double boiler for about 2 minutes, until runny. Decorate the mini cakes with the reserved whipped cream and melted spread, then keep them in the fridge until serving.