I use this recipe often, when I’m in a rush and in need for a good dessert. This juicy cake is good for any occasion and is sure to please even the pickiest eaters.
60 g flour
30 g cocoa powder
140 g sugar
30 g melted butter
Beat the egg whites stiff and then gradually add sugar and continue to beat. Add the yolks and mix just until incorporated. Sift flour and cocoa over the eggs mixture and stir with a whisk. Pour in butter and stir.
Divide batter into two parts and bake each in a large oven pan (30×38 cm), in a preheated oven on 190°C/375°F for about 10 minutes. Let baked biscuits cool down and then remove baking paper and cut each into half in the direction of the shorter side.
4 tsp sugar
2 Tbsp water
2 Tbsp rum or cherry liqueur
Boil all the ingredients and then brush each biscuit with the syrup.
160 ml heavy cream
160 g dark chocolate
1 tsp rum or cherry liqueur
Boil heavy cream and then pour it while hot over the chopped chocolate. Stir well with a whisk until chocolate melts and then stir in the rum. Let the ganache cool a bit, divide into 4 equal parts and then spread 3 parts over the 3 biscuits. Put each biscuit with the ganache on top of each other and put the last biscuit on top. Put a larger cutting board on top and then something else on top of board (about 500 g of weight) and keep it in a fridge like that for about 10 minutes. Finally, spread the remaining ganache over the top biscuit. Leave it in the fridge overnight.
Dust with some decorative golden powder.