Massa:
250 g of all-purpose flour
250 g of unsalted butter
8 eggs
130 g of semisweet chocolate
2 tablespoons of rum extract
Creme:
350 g of powdered sugar
100 g of unsalted butter, softened
a pinch of salt
3 tablespoons of rum extract
4 large egg whites
Chocolate coating:
250 g of semisweet chocolate, melted
30 g of unsalted butter, softened
4 tablespoons of rum extract
a pinch of salt
walnuts
whipped cream with chocolate
Massa:
250 g of all-purpose flour
250 g of unsalted butter
8 eggs
130 g of semisweet chocolate
2 tablespoons of rum extract
Creme:
350 g of powdered sugar
100 g of unsalted butter, softened
a pinch of salt
3 tablespoons of rum extract
4 large egg whites
Chocolate coating:
250 g of semisweet chocolate, melted
30 g of unsalted butter, softened
4 tablespoons of rum extract
a pinch of salt
walnuts
whipped cream with chocolate
Butter a large round cake pan, lining the bottom with a sheet of parchment paper
In a medium bowl, whisk together eggs and powdered sugar until thick and pale
Melt butter in a saucepan over low heat
Add rum extract and whisk until combined
Add flour to the saucepan and whisk until smooth
Pour batter into prepared pan and spread evenly
Draw a cross on top with a sharp knife
Bake at 350°F for 30-40 minutes or until a toothpick inserted comes out clean
Let cake cool in pan for 10 minutes before transferring to a wire rack
While cake is baking, prepare the creme by beating egg whites and powdered sugar until stiff peaks form
Melt chocolate and rum extract together over low heat
Add softened butter and whisk until smooth
Assemble the cake by cutting it horizontally into three layers
Fill each layer with the prepared creme
Prepare the chocolate coating by melting semisweet chocolate, rum extract, and softened butter together
Pour chocolate coating over top of cake and spread evenly
Decorate with whipped cream, walnuts, and any additional toppings desired.
