200 g of unsalted butter
1 1/2 cups of sugar
6 eggs
1 small package of Behring chocolate (or other semisweet chocolate)
5 tablespoons of cake flour
2 tablespoons of rum
200 g of unsalted butter
1 1/2 cups of sugar
6 eggs
1 small package of Behring chocolate (or other semisweet chocolate)
5 tablespoons of cake flour
2 tablespoons of rum
Beat the butter and sugar together
Add the egg yolks and then the melted chocolate with a little water
Finally, whip the egg whites until stiff
Divide the batter into two parts
One part is mixed with 5 tablespoons of cake flour and baked in a small oven-proof dish greased with butter
The other part of the batter does not go to the oven, only 2 tablespoons of rum are added
Let the cake cool and cover it with the reserved batter
Decorate with almonds or chopped chestnuts and some cherries
Serve chilled.
