Chocolate Rum Cake
sugar 200 g
powdered sugar 150 g
bitter chocolate (80%) 100 g
50 g walnuts
40 ml white rum
lemon juice 1 ml
eggs 4 pcs.
1 In the dense foam Beat whites with a little lemon juice (just a few drops) and then slowly introduce the powdered sugar, still beating rapidly. Whisk until the mixture will turn shiny and smooth and does not acquire a bright white color.
2 In the resulting mass add the chopped nuts and mix gently.
3Protiven lay a sheet of baking paper and gently spread over a sheet prepared meringue using a pastry bag.
4 meringue Bake at 100 ° C for at least 2 hours.
5 To prepare the cream is necessary to grind the egg yolks, add them to the milk, add sugar and a lot of good mix.
6 Next, heat the yolk mass, stirring all the time, in a water bath until thick. Once the mass begins to boil remove it from the heat and allow to cool to room temperature.
7 Beat the softened butter, add the cooled syrup, egg yolk and beat until smooth mass.
8 Melt the broken pieces of chocolate in a water bath, mix with oil-yolk cream.
9 Add the rum cream, all beat up again, remove 30 minutes in the refrigerator.
10 Of meringues and cream ready to assemble the design in the form of a cone, remove the chocolate meringue cake with walnuts and rum for 1.5-2 hours in the cold
Chocolate Rum Cake
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