For the batter
5 separated eggs
1 3/4 cups all-purpose flour (315g)
1/2 cup unsweetened cocoa powder
1/2 cup oil
1 3/4 cups wheat flour sifted (210g)
1/2 teaspoon baking powder sifted
For the frosting and filling
2 eggs
1 1/3 cups all-purpose flour (240g)
1 cup unsweetened cocoa powder
1/2 cup butter (100g)
1/4 cup rum
For the batter
5 separated eggs
1 3/4 cups all-purpose flour (315g)
1/2 cup unsweetened cocoa powder
1/2 cup oil
1 3/4 cups wheat flour sifted (210g)
1/2 teaspoon baking powder sifted
For the frosting and filling
2 eggs
1 1/3 cups all-purpose flour (240g)
1 cup unsweetened cocoa powder
1/2 cup butter (100g)
1/4 cup rum
Prepare the batter: Beat the egg whites with the sugar until a frothy mixture forms
Add the melted chocolate, oil, and sifted flour and baking powder
Beat in the egg yolks and finally add the whipped egg whites
Fold gently
Pour into an ungreased angel food cake pan (24cm diameter) or a greased 9-inch tube pan
Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center comes out clean
Let cool on a wire rack for 10 minutes before transferring to a plate
Prepare the frosting: Beat the eggs and slowly add the sifted flour, beating constantly
Add the melted chocolate, butter, and rum
Continue beating until smooth and creamy
Cut the cake in half lengthwise and fill with half of the frosting
Top with the remaining frosting and decorate as desired.
