Melting Chocolate Cake

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 eggs
• 250 g caster sugar
• 95 g flour
• 45 g bitter cocoa powder
• 30 g potato flour
• 180 g baking chocolate or 180 g chocolate couverture
• 375 g cream
• 5 teaspoons rum

Recipe

• 1 whip the eggs in a bowl.
• 2 add the sugar and whip until the mixture doubles in volume.
• 3 mix the cocoa powder, the flour and the potato flour, bolt it through a sieve and delicately mix it with the batter.
• 4 butter the cake tin, slightly coat with flour and spread out the paste.
• 5 bake it in the oven at medium temperature (200° c) for about 15 to 20 minutes.
• 6 during the baking time, whip the cream- not too hard, it must stay creamy.
• 7 keep it in the refrigerator.
• 8 when the cake has cooled down, cut it in two parts horizontally and soak them with the rum.
• 9 melt the chocolate at 40° c.
• 10 quickly mix the cooled, melted chocolate with the cream.
• 11 whip energetically.
• 12 rapidly spread this cream over the pastry.
• 13 quickly smooth the surface.
• 14 cool the cake for 3 hours in the refrigerator.
• 15 turn out the cake from the tin and dust with cocoa powder.