For the batter
4 eggs
1/2 cup of granulated sugar
1/2 cup of all-purpose flour
2 tablespoons of cornstarch
For the syrup
1/2 cup of granulated sugar
3/4 cup of water
1 tablespoon of instant coffee powder
1/4 cup of rum
For the chocolate topping
200g of dark chocolate chips
3 tablespoons of water
For the whipped cream
1 1/2 cups of heavy cream, well-chilled
1/3 cup of confectioners' sugar
To dust
1 tablespoon of powdered chocolate
For the batter
4 eggs
1/2 cup of granulated sugar
1/2 cup of all-purpose flour
2 tablespoons of cornstarch
For the syrup
1/2 cup of granulated sugar
3/4 cup of water
1 tablespoon of instant coffee powder
1/4 cup of rum
For the chocolate topping
200g of dark chocolate chips
3 tablespoons of water
For the whipped cream
1 1/2 cups of heavy cream, well-chilled
1/3 cup of confectioners' sugar
To dust
1 tablespoon of powdered chocolate
Butter and flour a 23x35 cm baking dish
Preheat the oven to 180°C (moderate)
Place eggs and granulated sugar in a large bowl over a pot of simmering water
Beat with an electric mixer, at high speed, for 5 minutes, until the mixture doubles in volume
Remove from heat and beat for another 3 minutes
Sift flour and cornstarch together, mixing delicately
Pour into the prepared baking dish and bake for about 30 minutes, or until the batter is firm to the touch
Unmold while still warm and let cool completely
Prepare the syrup: in a small saucepan, combine granulated sugar and water
Bring to a boil, then reduce heat and simmer until sugar dissolves
Remove from heat and add instant coffee powder
Stir well and let cool slightly
Pour half of the batter into a greased and floured 23x35 cm baking dish
Pour the syrup over the batter, spreading evenly
Let cool completely before serving
