1 1/4 cups (3.75 sticks) of unsalted butter, softened
1 3/4 cups of all-purpose flour
7 large eggs
2 1/2 cups of cocoa powder
3 tablespoons of rum syrup
3 tablespoons of confectioners' sugar
7 egg whites
1 1/4 cups (3.75 sticks) of unsalted butter, softened
1 3/4 cups of all-purpose flour
7 large eggs
2 1/2 cups of cocoa powder
3 tablespoons of rum syrup
3 tablespoons of confectioners' sugar
7 egg whites
1
In a stand mixer, beat the butter until light and fluffy
Don't stop beating
Add the all-purpose flour, eggs, cocoa powder, and half of the rum syrup
Beat until smooth and creamy
Stop the mixer
Fold in the confectioners' sugar and egg whites beaten to a meringue-like consistency
Reserve 1/3 of the batter
2
Pour the remaining batter into a greased and floured cake pan and bake for approximately 30 minutes
Remove the cake from the oven while still warm
Drizzle with the remaining rum syrup
3
Spread two tablespoons of the reserved batter over the top of the cake and let it cool
Cover the entire cake with the remaining batter, and if desired, decorate with chocolate shavings
Refrigerate and serve chilled.
