For the dough:
100 g sugar
2 tablespoons oil
2 tablespoons cocoa
4 tablespoons flour
75 g finely ground almonds
1 teaspoon baking powder
For the filling:
200 g dark chocolate
400 ml sour cream for cream
1 teaspoon cream hardener
For the syrup:
3 tablespoons sugar
100 ml water
For the glaze:
100 g dark chocolate
50 ml cream for whipped cream
100 ml sour cream for cream
1 tablespoon cocoa Nesquik
1 cream hardener
Beat the egg whites hard foam with a pinch of salt. Add sugar and mix to obtain a foam consistency.
Well rubbed yolks with 2 tablespoons oil and rum (to taste) pour slowly over egg whites foam and mix gently.
A mix flour with baking powder, cocoa and ground almonds, then incorporated into the above mixture, stirring gently with a spatula with light movements from the bottom up.
Pour into a pan (18 cm diameter) lined with baking paper and give the oven at medium heat for about 30 minutes. Dough will be firm to the touch, but we can do the toothpick test.
Cake out on a rack and let it cool. After it cooled very well cut into 3 parts.
Ruupta to melt chocolate pieces over low heat one with sour cream for whipped cream. It reaches boiling point give away and homogenized. Leave to cool, then give the bowl in the freezer for about 1 hour. Remove from freezer bowl and mixing the composition to obtain a smooth cream and fluffy. Cream hardener you add only if absolutely necessary.
Melt sugar over low heat. When it became liquid pour water carefully and well and leave to cool to melt caramel.
One melt chocolate with cream on cream. Well homogenized mixture and leave to cool.
For setting the beat cream until it becomes fluffy whipped cream, and in the end incorporate Nesquik cocoa.
Distributed between tops cream that I insiropat in advance. Keep some cream to put on the sides of the cake.
Pour glaze over cake and cream ornam.
I wish you good appetite