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Beat the egg whites, add the sugar and mix until hardened. Rub the yolks with water and oil and add to the egg whites. Mix with a spoon from bottom to top. Gradually add flour and cocoa, sifted and finally baking powder quenched with lemon juice. Mix until the composition is homogeneous. It is placed in a tray measuring 24/34 cm, lined with baking paper. Bake in a preheated oven at 160 degrees and bake for 30-35 minutes. After cooling, the top is cut into 2.


The soft butter is mixed with the powdered sugar until it becomes creamy. Melt the chocolate with 2 tablespoons of milk in the microwave on MediumHigh for 1 minute and add to the butter cream. After homogenization, add the whipped cream and rum essence. Let cool until the countertop cools.


Mix the ingredients in a kettle and boil until the sugar dissolves. Allow to cool. Syrup the cooled top and put the cream in the middle. Leave it in the fridge for another hour.

Divide into squares of the desired size, which are slightly apart from each other so that the glaze can penetrate between them.


Break the chocolate and mix with the whipped cream and butter in a larger coffee pot and keep on the heat until smooth. Pour the icing thus obtained on each piece of cake individually.

Decorate with whipped cream according to your imagination


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