1 1/4 cups (unsalted) butter, at room temperature
1 3/4 cups all-purpose flour
7 large eggs
2 1/2 cups unsweetened cocoa powder
3 tablespoons rum
3 tablespoons cake flour
7 egg whites
Acessory
Round cake pan with a diameter of 20 cm
1 1/4 cups (unsalted) butter, at room temperature
1 3/4 cups all-purpose flour
7 large eggs
2 1/2 cups unsweetened cocoa powder
3 tablespoons rum
3 tablespoons cake flour
7 egg whites
Acessory
Round cake pan with a diameter of 20 cm
Preheat the stand mixer and beat the butter until it is light and fluffy
Don't stop beating, add the all-purpose flour, eggs, unsweetened cocoa powder, and half of the rum
Continue beating until you get a smooth cream
Turn off the mixer, add the cake flour and beaten egg whites gently, and reserve 1/3 of the dough
Place the remaining dough in the prepared pan, greased with butter, and bake in a preheated oven at 170°C for about 30 minutes
Remove the cake from the oven while still warm, pour the remaining rum over it, and let it cool
Spread two tablespoons of the reserved dough over the top of the cake and let it cool completely
Cover the entire cake with the remaining dough
If desired, decorate with chocolate shavings
Place in the refrigerator and serve well chilled.
