Chocolate Pavé

Preheat the oven to 180°C (medium)

Grease a baking dish with butter

Line the bottom with parchment paper

Brush the paper with butter and dust with flour

Beat the egg whites until stiff, adding 1 tablespoon of sugar each time, beating well after each addition, until you get a firm peak

In another bowl, beat the egg yolks with vanilla

Add 1/4 of the peak mixture and mix carefully

Pour everything into the peak mixture bowl and mix again

Mix the cornstarch and wheat flour separately

Sift over the peak mixture and mix until all ingredients are incorporated

Pour the batter into a prepared baking dish and smooth the surface

Bake for 10 minutes or until the base is lightly golden and the sides start to release from the pan

Dust with a little cornstarch, loosen the sides of the base with a spatula, and turn it over onto a clean cloth

Remove the parchment paper and let cool

Prepare the whipped cream: beat the egg yolks well in a mixer and reserve

Prepare the vanilla syrup: heat the sugar and water together until dissolved, then let cool slightly

Pour the syrup into the eggs and mix well

Melt the butter and add to the mixture, beating for about 10 minutes (the cream will become soft and then firm up again)

Add the vanilla and mix

Refrigerate for 20 minutes or until the cream becomes more consistent (stiff peaks)

Divide the base into 3 equal parts in width

On a long plate, place one portion on top of another, moistening with the rum mixture and filling with some of the whipped cream that's been refrigerated

Cover the pavé with the remaining whipped cream and decorate with a piping bag if desired

Serves 20 pieces

220 calories per piece.