300 g of milk chocolate for coating
150 g of butter
6 eggs
150 g of sugar
6 tablespoons of rum
Chocolate syrup for decorating
300 g of milk chocolate for coating
150 g of butter
6 eggs
150 g of sugar
6 tablespoons of rum
Chocolate syrup for decorating
Place the chopped chocolate and 130 g of cubed butter in a saucepan
Heat over low heat, in a water bath, stirring occasionally until melted
Separate the egg yolks from the whites
Beat the egg yolks with 100 g of sugar until a white and foamy cream forms
Add the chocolate and butter mixture and mix well
Add the rum
Beat the egg whites until stiff using the remaining sugar, then fold in gently
Mix with the chocolate delicately with low to high movements
Grease an 8-inch diameter pan coated with parchment paper
Place the dough, tap it lightly on a surface to spread evenly
Bake at 180°C for 30 minutes, then reduce temperature to 120°C and bake for another 10 minutes
Allow to cool before descaling and decorating with chocolate syrup.
