Mocha layer cake filled with chocolate and rum

+ 8 people

+ Pour the chocolate wipe cake


°5 eggs

°120 g flour

°120 grams of sugar

° 30 g of cornstarch

° 30 g of biting cocoa powder

°5 grams heating powder

° Pour the drink

° 120 ml water

°70 grams of sugar

° 20 g of golden syrup

+ Italian meringue molding

° 125 grams of sugar

°70 g egg white

°40 grams of water

+ pour butter

°360 grams butter

°5 egg yolks

°240 grams of sugar

° 100 g of water

° 1.5 tablespoons of moment coffee

+ for decoration

°100 gm peeled almonds


1To plan the wipe cake, attempt isolating the egg whites from the yolks and after that whisk the yolks with 50g of sugar in a bowl until the blend is white.

2In another bowl, whisk the egg whites, including the rest of the sugar later.

3Gently include the beaten egg whites to the bowl with the yolks employing a spoon.

4Gradually include the flour, cornstarch, biting cocoa and preparing powder until a smooth mixture is gotten.

5Place a sweet circle on a heating plate lined with material paper.

6The wipe cake will swell a part amid cooking. To extend the tallness of the circle, line it with a strip of butter paper.


Pour the batter into the ring and prepare for 20 minutes in an stove preheated to 180 ° C.

8Remove the wipe cake when it comes out of the stove and let it cool on a wire rack.

9To plan the syrup that will drench the wipe cake, bring the water blended with sugar to a bubble in a little pan, at that point turn off the warm and pour the rum. Let the drink cool.

10For the Italian meringue, warm the water and sugar in a little pot to 121°C to urge a syrup.


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