Chocolate Cake with Cocoa

Dough: Beat the eggs, sugar and rum with a whisk until smooth. Add the whipped cream, whipped until semi-liquid. Sift the flour, cocoa and baking powder and fold in. Fill the mixture into a 26 cm ø ring wrapped in parchment paper and bake at 180 °C for about 25 minutes. Cool down afterwards.

Filling: Bring whipped cream to the boil once the day before and pour over the finely chopped cooking chocolate. Stir with a whisk until the cooking chocolate has dissolved. After chilling for at least 12 hours, whip the “chocolate cream” like whipped cream. Soak the gelatine in cold water, squeeze it out and warm it up with the sugar. Then add the rum and mix with a little whipped chocolate cream (let it melt). Finally, whip the whole thing together until smooth.

The finished chocolate cream in the springform pan edge (on the baked bottom) form and spread smoothly. Later put in the refrigerator for at least 4 hours.

Garnish: melt cooking chocolate on a water bath, temper and brush thinly on a piece of parchment paper. Sprinkle crumbs of cocoa beans on it and then put in the refrigerator form for about 5 minutes.

Cut the cake out of the ring, remove the ring and dust the surface with cocoa. Using the back of a knife, mark 16 cake pieces. In the meantime, break the chocolate slab that has set into 16 pieces and put a chocolate slab on each cake piece.

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